mushroom marsala fontina flatbread

when it's this hot, it has to be something pretty good for me to turn on the oven. which brings me to one of the most underutlized tools in my kitchen: the toaster oven. 

i bought a pack of premade flatbreads at the market last weekend for a dollar. topped with vegetables and cheese, they make the perfect quick, meatless meal. [not feeling mushrooms? tomatoes are finally in season. top a flatbread with sliced tomato, slices of fresh mozzarella, and fresh basil. perfection.]

mushroom marsala fontina flatbread
30 minutes, serves 2

2 cups sliced mushrooms
small red onion, thinly sliced
4 cloves garlic, minced
splash (2-3 tablespoons) dry sherry
8 ounces fontina cheese, grated or thinly sliced
2 premade flatbreads, about 8" by 8"

1. coat the bottom of a sautepan with olive oil and place over medium-low heat. saute the mushrooms and onions until starting to soften, about five minutes. add the garlic and saute an additional five minutes until really soft and the onions are starting to caramelize.
2. add the sherry to the pan and cook until thickened.
3. divide the mushroom and onion mixture between the two flatbreads and spread evenly.
4. cover the mushrooms and onions with fontina.
5. toast in a toaster oven for about 5 minutes, or broil in a conventional oven for a few minutes, until the cheese melts and the edges are crunchy.