Mushroom flatbread

When you have a bunch of leftover mushroom in your fridge and don't know what to do with them, you make flatbread. Naturally.

Bread:

3 cups of AP flour
Yeast
Water
Olive oil

Toppings:

Olive oil
Garlic paste
Red onion
Mushroom
Fresh arugula
Fresh basil
Your choice of cheese

Combine 2 tbsp of yeast with half cup of lukewarm water to proof your yeast
Add 2 cups of water with the flour and yeast mixture
Mix using your hands (~20 minutes) or a standing mixer (~5 minutes)
Coat the dough and bowl with a thin layer of oil and cover with a damp towel until the dough doubles in size (~1hr)

Meanwhile, cut the mushrooms and red onions into thin slices
Coat a skillet with olive oil over medium heat and throw in the mushrooms and red onions. Allow it to caramelize (~20 minutes), mixing it around every few minutes to prevent burning
Place in a container until the flatbreads are ready
In a separate bowl, mix ¼ cup of olive oil with 2 tsp of garlic paste (or more!).

Preheat oven to 425
Once dough has doubled, roll out into a thin (~½ cm) flat rectangle .
Douse with olive oil mixture
Top with mushrooms and onions
Place in oven until bread is cooked through, about 12 minutes
Remove from oven. Top with salt, fresh cracked pepper, basil, arugula, and more olive oil