Chicken & Mushroom Flatbreads

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking. Evenly sprinkle dough balls with 2 TBSP flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.

While dough rests, halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Strip thyme leaves from stems; discard stems and roughly chop half the leaves (reserve remaining thyme for garnish).

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes.Add mushrooms and chopped thyme; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 5 minutes. TIP: If pan looks dry, add another drizzle of oil.Add garlic powder, 1 tsp sugar (2 tsp for 4 servings), and ¼ cup water. Cook, stirring occasionally, until onion is jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4, you may need to work in batches.)

Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)

Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.Evenly spread dough with roasted onion and garlic spread, leaving a 1-inch border. Sprinkle with mozzarella. Top with caramelized onion and mushroom mixture and feta. Drizzle or brush edges of dough with olive oil.

Bake flatbreads on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

Sprinkle reserved thyme leaves over flatbreads. Slice as desired and serve.