My husband and I have been in this kick of eating flatbread “pizzas” lately. Which is not a bad thing really because you can literally throw anything on a flatbread. I think flatbread is fantastic because you aren’t constrained by the thoughts of what you are and are not allowed to put on a pizza. We all know the classic does pineapple belong on pizza argument… Spoiler alert: it does. Really though to each their own. I don’t think you can do food wrong so long as you are enjoying it and that it the point. Life is short, so eat your food how you want to.
You’re also going to see that I am a bit on a mushroom kick lately. Mushrooms are just delicious, sorry, not sorry. They bring this wonderful earthy flavor to dishes, and I don’t understand how people don’t like them. Then again, I’m not too fond of asparagus, and I am sure many people think I am weird for that also. I’ve actually heard the argument that people won’t eat them because of what they grow in, but then they fail to remember what we add to crops to enrich the soil all of the time. Also note, yes, I am using jarred pesto. I currently lack the equipment I need right now to easily make homemade pesto. With that, let’s get on to making these fantastic flatbreads, shall we?
Go ahead and start preheating your oven to 350°F/175°C. Now time to do your mise en plas, which is a French phrase that means “putting in place” or “everything in its place”. We use this term to symbolize getting all of your prep work done. Whether your prep work is shredding cheese, chopping vegetables or picking herbs, etc. Here you are going to shred your cheeses, slice your mushrooms (if they need to be), and chop your shallot.
Once you have finished with that, grab a large skillet drizzle with a healthy amount of oil heating over high heat. Once the oil is hot, add your mushrooms and get them into a single layer if you can. We are going to leave these alone for a solid 2 minutes so that they start to caramelize. You can go longer if you want; just don’t let them burn. Once the mushrooms have begun to caramelize, sauté them for another 2 minutes or until they are browned and tender.
When the mushrooms have finished turn the heat down to medium and push the mushrooms to one side of the pan. Add in your shallot and sauté them until nice and browned. Finally, remove the mushrooms and shallots from the heat and set aside. I do suggest placing them in a bowl until you are ready to use them so that the temperature of the pan does not continue to cook them.
Line a baking sheet with parchment paper, or don’t, I like easier clean up. Grab your first flatbread and spread a healthy amount on it. This is like the sauce of your pizza, and there really is no measurement for it. It all comes down to personal preference and how much you like it. You can see I used quite a bit on my flatbread. Now take a quarter of your cheese mixture and top the pesto; you will do this per flatbread, so by the end of this step, you should have used half of your cheese in total.
Top each flatbread with half of the spinach and then half of the mushroom mixture. Top with the remaining cheese and put it onto the baking sheet. Place on the center rack in the oven; bake for about 8-12 minutes or until cheese is nice and melted.
From my kitchen to yours I hope you enjoy this flatbread!Print
A great way to curb a pizza craving!
- 227g (8oz) Crimini or Baby Bella Mushrooms
- Olive oil
- 1 Shallot
- 57g (2oz) Havarti or Mozerella
- 28g (1oz) Parmesan
- 2 Large flatbreads
- 90g (3oz) Spinach
- Preheat your oven to 350°F/175°C.
- Shred your cheese, slice your mushrooms, and dice your shallot.
- Heat oil in a large skillet on high heat. Once the oil is hot, place mushrooms in the skillet and arrange in one layer if possible. Let those sit for 2 minutes so that they start to caramelize. Once they begin to caramelize, saute them for around another 2 minutes or until nicely browned and tender.
- Reduce heat to medium and slide the mushrooms to one side of the pan. Add a drizzle of oil to the empty side and saute the shallot until nice and browned.
- Line a baking sheet with parchment paper and spread your desired amount of pesto onto your flatbread.
- Spread a quarter of your cheese mixture onto each of your flatbreads. So you should have used half of your cheese mixture now. Divide the spinach and mushroom mixture in half and top onto each flatbread. Finally, top with the last of your cheese.
- Bake on the center rack of your oven for about 8-12 minutes or until the cheese is nice and melted.
-If you don’t have shallots, you can use minced onions, garlic, or a bit of both.
-If you don’t like spinach, you can always choose arugula.
-I tried this the second time I made it with a drizzle of balsamic vinegar, and it was amazing!