Caramelized Mushroom Flatbread Pizzas
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 slices
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Calories
219 kcal
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Course
Main Course
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Cuisine
American
Caramelized Mushroom Flatbread Pizzas
Description
The recipe begins by sautéing sliced crimini mushrooms at high heat with oil to develop a golden crust, then quickly cooking chopped shallots until crisp and browned. The mushroom-shallot mixture forms the flavorful topping base. Freshly grated Havarti and Parmesan cheeses are combined to add creamy and salty richness. Flatbreads are spread with pesto, layered with half the cheese, topped with mushroom mixture, remaining cheese, and chopped fresh spinach for a pop of color and light texture.
The assembled flatbreads bake in a moderately hot oven just long enough to melt the cheese and crisp the bread edges. The result is a balanced flatbread pizza with savory caramelized mushrooms, mild cheese creaminess, herbal pesto brightness, and tender spinach. This dish works well as a light meal or appetizer.
Shallots can be substituted with minced onion or garlic for similar flavor. Spinach can be swapped with arugula depending on preference. A drizzle of balsamic glaze adds a subtle sweet acidity if desired. Nutrition varies per slice depending on serving size.
Ingredients
- 8 oz crimini mushrooms aka baby portobello mushrooms
- 1 TBSP avocado oil (or your favorite healthy oil)
- 1 shallot (approx. 1/4 cup chopped)
- 2 oz havarti cheese or Mozzarella cheese
- 1 oz Parmesan Cheese
- 2 flatbread large or 4 mini
- 2-4 TBSP pesto
- ¼ cup spinach chopped, fresh
Instructions
- Pre-heat oven to 350 degrees F.
- Slice mushrooms, chop shallots, and grate your cheeses.
- Bring a large pan or skillet to high heat (I set mine to an 8/10) so the mushrooms have enough room. Once hot, add 1 TBSP of oil and your mushrooms in a single layer if possible. (It's okay if some overlap) Allow them to sear for 2 minutes untouched until golden on the bottom, then sauté for an additional 2 minutes or until browned and tender. Reduce heat to medium, move mushrooms to the side. Add a little drizzle of oil to the empty side of the skillet and add your shallots. Sauté briefly until crispy and browned. Transfer mixture to a bowl/plate.
- Spread pesto onto your flatbreads and top with some of the cheese mixture (save half for topping). Next add your mushroom-shallot mixture, remaining cheese, and chopped spinach.
- Place on a lined or greased baking sheet and place on the center rack oven. Bake for 5-8 minutes for mini naan or approx. 8-12 for large flatbread. Mine were little and ready in about 6 minutes!
- Dive in while it's hot and enjoy!
Notes
- Use minced onion or garlic in place of shallots if needed; they provide similar flavors.
- Spinach and arugula leaves can be swapped based on availability or preference.
- A drizzle of balsamic glaze on the finished flatbread adds a touch of savory sweetness.
- Nutrition information provided is estimated per slice based on large naan flatbread divided into three slices; adjust depending on portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 467mg | 19% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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