1 each "par-pressed" flatbread

60g / 2oz seasoned mascarpone cheese

10g / 5-6 rings thinly sliced yellow onion, stored in milk

120g sauteed wild mushrooms

10g microplaned manchego

less 1g picked thyme leaves

less 1g lemon zest

less 1g lemon juice

less 1g pimenton

1. Use a small offset spatula to spread a thin, even layer of the mascarpone across the top of the par-grilled & cooled flatbread. If the flatbread is not cooled, it will not spread easily.

2. Add 5-6 yellow onion rings.

3. Top evenly with the sauteed mushrooms.

4. Transfer to the sheet tray & heat through in a 400 degree oven until hot & lightly crisp.

5. Generously garnish the top with shaved manchego.

6. Squeeze a little lemon juice & microplane some lemon zest on top.

7. Scatter the picked thyme & light dusting of pimenton.