Mushroom Flatbread
This one is for the mushroom lovers out there: a super easy, quick, and umami-filled Mushroom Flatbread pizza. A fast sauté in butter makes the mushrooms tender and packs in rich flavor, then it’s just a few minutes to assemble and about 10 minutes to bake. Easy mealtime perfection!
For all the Mushroom Lovers out there
If you enjoy some good fungi, you are going to love this super quick and easy way to feature mushrooms in an everyday meal. This is a little more elegant than just tossing mushrooms onto a pizza and calling it a day. Giving the mushrooms a very quick sauté in butter with a dusting of garlic powder and sea salt adds barely any time or effort, yet yields intense flavor and a rich, crave-able texture. Don’t skip the basil and red pepper flakes!
In a world where I only had to feed myself and my husband, I would happily make mushroom flatbreads, an arugula salad, and call it a day. Unfortunately, my kids’ tastebuds are not quite that refined yet. On the plus side, it’s basically no extra effort to make them a little cheese or pepperoni flatbread at the same time. Now everyone wins!
Ingredient & Substitution Notes:
- Flatbread-style crusts. Any style of flatbread can make a great pizza dough; if you’re looking for a specific product recommendation, my favorite of all that I’ve tried is the Lavash style flatbread sold at Trader Joe’s. It has good flavor, crisps up well, and is very thin yet still sturdy enough to hold sauce, cheese, and toppings.
- Mushrooms, of course! Yes, I buy pre-sliced to save time, and give them a very quick rinse followed by a pat dry with a clean kitchen towel. Any residual water droplets will evaporate quickly while the mushrooms are sautéed. Any kind works: cremini aka Baby Bella, shiitake, plain white button mushrooms, you name it. Looking to fancy this up further? Buy several mushrooms and use a combination. Ooh la la.
- Mozzarella and Parmesan cheese. Both these cheeses melt well. Mozzarella has a creamy, mild flavor that’s the perfect backdrop for pizza of all kinds, of course, while Parmesan adds a very subtle tang. Together they are the perfect pair.
- Fresh basil. Color and freshness are always good additions.
- Butter and olive oil. Butter is a must for seasoning the mushrooms. Olive oil is nice to have for brushing on the outer rim of the crust but I’ve forgotten this step and been just fine. 🙂
- Seasonings: garlic powder, red pepper flakes, and sea salt.
Remember: this is just an overview and the why of the ingredients I choose here. Find full amounts in the print-friendly recipe card below.
Can I use naan or another type of bread?
Yes! Any type of flat-ish, such as naan, roti, or even tortillas can work as a pizza crust for a terrific semi-homemade meal. Garlicky naan pizza is actually another of our family favorites! Just keep in mind that the puffier the bread, the more filling the final flatbread will be. If you’re looking for a thin and crispy crust, choose your base accordingly.
How To Make Mushroom Flatbreads:
Begin by quickly cooking the mushrooms in a Tablespoon of butter over medium heat. They don’t need much time here, but it’s minutes well spent to transform your mushrooms into little flavor bombs. A little sprinkle of sea salt and garlic powder makes them even more amazing. This step is also important because it allows the mushrooms to release their moisture, so they don’t do so on your pizza and make it soggy.
Assemble the flatbreads by brushing olive oil on the edge and sprinkling mozzarella in the middle. Resist the temptation to pile the mozzarella too high — a thin layer is all you need.
Arrange the browned mushrooms over the mozzarella. They will be hot and start to melt the cheese right away, so try to scatter them evenly on the first try. Top with Parmesan and a few slivers of fresh basil.
Bake flatbreads for 9-12 minutes at 425 degrees F. Remove when the cheese is fully melted and a little bit browned, and the exposed rim of the crust is crisp and golden.
Top with more Parmesan, more basil, and red pepper to taste. Slice and enjoy!
Variations:
- Add a drizzle of balsamic glaze or truffle oil after removing flatbreads from the oven for more sweet, tangy flavor.
- Use other herbs in place of or in addition to basil — fresh thyme or oregano would be my next choice.
- Add caramelized onions or other veggies as desired. Bell peppers, baby spinach, zucchini, tomatoes, you name it.
- Mix and match the cheeses. Mozzarella and Parmesan are a classic combination, but if you want something a little more adventurous, try adding some Gruyere, Gouda, Pecorino-Romano, or even small dollops of ricotta.
- Pop flatbreads on the grill over high heat instead of the oven!
Storage & Reheating Tips:
Have leftovers? You may or may not expect a flatbread to reheat well, but happily it can!
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the fridge for up to 3 days.
- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
Related Recipes:
We also love a BBQ chicken flatbread, Caprese flatbread, BLT-inspired flatbread pizza, or this pesto combination with tomatoes and olives. Use these for a super fast semi-homemade dinner on your busiest nights, or pick several and serve them as appetizers at your next game day party or casual gathering. You can’t go wrong!
If you try this Mushroom Flatbread recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Mushroom Flatbread
Ingredients
- 2 lavash or other flatbread crusts
- 1 Tablespoon butter
- 2 cups sliced mushrooms
- 1/4 teaspoon garlic powder
- pinch fine sea salt
- 1-2 teaspoons olive oil
- 1 and 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves slivered
- 1/4 cup grated Parmesan cheese
- red pepper flakes optional garnish
Instructions
- Preheat the oven to 425 degrees F. Set flatbreads on a large rimmed baking sheet.
- Melt butter in a small skillet over medium heat. Add the mushrooms, garlic powder, and sea salt. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are dark brown. They should release their moisture and that should simmer off.
- While the mushrooms cook, brush olive oil lightly along the outer rim of the flatbreads. Sprinkle the mozzarella evenly on top.
- When the mushrooms are ready, scatter them on top of the mozzarella. (They will be hot and start to melt the mozzarella right away, so try to arrange them more or less as you want them, so you don’t have to move them a lot and pull off the cheese.) Sprinkle Parmesan and basil lightly on top.
- Transfer flatbreads to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots, and the exposed edges are brown and crisp.
- Remove from the oven. Sprinkle with more basil and red pepper flakes, as desired. Slice and enjoy!
Notes
- Yield: This recipe makes 2 flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
- Storage/Reheating: Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days. To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
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