• Tony D'Onofrio

Chef Grasso's Flatbread Salerno

*NOTE – this receipt is for 1 flatbread and can be scaled up if more are being made.

Pair with a nice glass of Chianti…Buon Appetito!


1 yellow or orange bell pepper

4 oz. sliced portabella mushrooms

1 onion, medium/large size

6 oz. Fontina cheese

1 tbsp. olive oil

½ tsp. butter

½ tsp. hot red pepper (optional)

2 tbsp. of Parmesan Cheese, grated

Arugula, handful/to your liking

Lemon juice, half/fresh squeezed as garnish

Salt & Pepper to taste

To Prepare:

Preheat the oven to 450F degrees.

Cut peppers into thin slices, set aside.

Clean mushrooms and slice into thin strips, set aside.

Cut onions into thin slices


1. In a sauce pan, caramelize onion slices in ~1 tbsp. good quality olive oil. Be careful not to burn. Set aside onions.

2. In the same saucepan you used for the onions, add peppers and cook until tender-crisp. Add a ½ tsp. of good quality butter and mushrooms. Sauté until mushrooms and peppers are soft. Remove from heat.

3. Mix together peppers, mushrooms, and onions. Let sit for 10-15 minutes so the flavors mix. Sprinkle a little black or white pepper and a little salt. Do not over-salt!

4. Add vegetable mix onto one flatbread surface – cover area to your liking. Adjust recipe accordingly; increase/decrease peppers mushrooms and onion portion size.

5. Optional seasoning – dash or sprinkle ½ tsp. of red hot pepper flakes onto vegetable covering flat bread.

6. Add Fontina cheese, covering the surface of the Flat Bread.

7. Using a Pizza Stone, bake at 450F, until cheese is bubbly and golden brown, about 15 minutes.

8. While the flatbread is baking, place arugula in a bowl, mix with a little salt, pepper and lemon juice. Season to your liking.

9. Remove flatbread from oven, add arugula mix to the surface of the flatbread. Increase arugula if necessary, to your liking.

10. Sprinkle 2 tbsp. (to taste) of Parmesan Cheese on top of the arugula. Slice and enjoy!


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