CS Portobello Mushroom and Swiss Chard Flatbread

Garlic / Cheese - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make garlic oil - Combine garlic, olive oil (portion for flatbread), and salt. (Can be done up to 5 days ahead)

Make vinaigrette - Whisk together mustard, honey, and vinegar. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)

Chard / Mushrooms - Prep as directed. Store separately. (Can be done up to 3 days ahead)

Pears / Lettuce - Prep as directed.

Heat oven to 400F / 204C.

Spread flatbreads out in a single layer on a sheet pan (use two sheet pans if needed).

Heat a skillet or wok with cooking oil over medium-high heat. Add chard stems. Saute until chard is tender, ~2 minutes. Add chard leaves and mushrooms and saute until mushrooms are lightly browned, ~2 minutes more. Season with some salt and pepper.

Brush flatbreads with garlic oil. Top with chard, mushrooms, and cheese. Transfer to oven and bake until cheese is melted, ~5 minutes.

While flatbreads bake, toss together pears and lettuce. Add vinaigrette until dressed to your liking.

Slice flatbreads into wedges. Serve with salad on the side. Enjoy!