3-4slicesfresh mozzarella cheese(please use fresh, not shredded!)
balsamic glazeto drizzle
1/4white onion, chopped
2cupsunsweetened almond milk(or whatever milk you'd like- just not sweet or flavored)
1/2 tspsmoked paprika
1tbspadobo seasoning(or complete seasoning)
salt & pepperto taste
Sautee chopped onions in olive oil on medium heat for about two minutes. Then add minced garlic and sautee for another minute. Be careful not to burn the garlic.
Add in flour and whisk for about 2 minutes. Then add butter and continue to whisk for 2 minutes.
Add milk, remaining seasonings, and turn heat to low. Whisk all ingredients until fully incorporated and let the sauce thicken. It will thicken fast so pay attention to the texture.
Saute the sliced onions in olive oil on low-medium heat for about 12-15 minutes or until they caramelize. Remember to stir the onions every 2-3 minutes, so they won't stick to the pot.
Sautee the mushrooms in olive oil and 1 tbsp of butter until tender. Add salt & pepper to taste.
Assemble the Flatbread
Preheat oven to 400 degrees. Place naan flatbread on a baking sheet. Spread the bechamel sauce over the flat bread. Add mushrooms, caramelized onions, and top with the fresh mozzarella. Bake on 400 degrees for 12 minutes, then broil for 3 minutes.
Remove flatbread from the oven and let cool. Then add handful of arugula and top with balsamic glaze.