(Updated May 2018) New VIDEO below! These quick and easy flatbread pizzas are one of my very favorite weeknight meals or party appetizers. This version gets topped with roasted mushrooms, goat cheese and arugula (plus an optional fried egg!), but you can get creative with whatever veggies you have on hand. Check out more flatbread pizza ideas in my Craftsy Class, Vegetables for Every Season!
All I can say is that if spring doesn’t arrive soon, I’m going to start behaving like a feral cat. I’m not sure what that would entail, but I envision lots of screaming and tearing up of furniture. This winter has been harsh. We just had another snowstorm last week, for crying out loud. Throw a new baby into the mix, and I’ve been locked indoors for about 6 weeks too many. I’m in dire need of sunshine and dirt (in lieu of all that snow still blanketing my front yard). Here in the Northeast spring produce is still about two months away, but I can fake the season in the kitchen. These flatbread pizzas are just the meal to make me believe that warm weather is on its way.
Naan flatbreads are topped with mascarpone, roasted mushrooms, crumbled goat cheese, arugula salad and shaved Parmesan cheese. 2018 Update: If you’re gluten-free like me, you can use a GF flatbread, although I find that many store-bought packaged GF flatbreads become rather tough once toasted. Instead, I prefer to use Simple Mills Gluten Free Pizza Mix. You have to mix and shape the dough, but it’s super easy and has a great texture once baked (bake the dough as directed for about 10 minutes or until firm, then add the mascarpone, mushrooms and goat cheese and pop the pizzas back in the oven). If you have any other GF flatbread suggestions, let me know in the comments below!
Cut into wedges, the flatbread pizzas make for an awesome appetizer, or served whole with an egg on top, and they become a simple but darn good dinner. The mushrooms can even be roasted the day before, so that come mealtime (or party time), all you have to do is assemble and bake.
The result is a light, spring-like meal, especially when paired with a crisp glass of rosé. Even if there’s still a foot or two of snow on the ground, I can close my eyes, drink in the longer days (and another glass of wine), and envision the warmer weather to come. No screaming necessary.
Watch the Video!
Get the recipe!
Roasted Mushroom, Goat Cheese & Arugula Flatbread Pizzas
Ingredients
Roasted Mushrooms
- 16 ounces cremini mushrooms, sliced ¼-inch thick
- 2 tablespoons minced shallots (about 1 small shallot)
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
Flatbreads
- 4 naan flatbreads or gluten-free flatbreads
- 4-8 tablespoons mascarpone cheese
- 4 ounces fresh goat cheese
- 4 cups baby arugula
- 1 teaspoon truffle oil
- 2 teaspoons aged balsamic vinegar (this is the time to use the good stuff, if you've got it!)
- Salt and freshly ground black pepper
- Parmigiano Reggiano, shaved with a vegetable peeler
- 4 fried or poached eggs (optional)
Instructions
Roast the mushrooms:
- Preheat the oven to 400˚F. Line a large baking sheet with aluminum foil. Place the mushrooms on the baking sheet and toss with the shallots, garlic, olive oil and balsamic vinegar. Season with salt and pepper. Toss everything around to coat, then spread in an even layer. Roast 20-22 minutes, stirring occasionally, or until the liquid has evaporated and the mushrooms are lightly browned and tender.
Assemble the flatbreads:
- Increase the oven temperature to 450˚F. Line 2 large baking sheets with parchment paper. Arrange the flatbreads on the baking sheet and bake, flipping them over halfway through, until just slightly crisp, about 8-10 minutes.
- Spread 1-2 tablespoons of mascarpone over each flatbread and divide the roasted mushrooms over top. Crumble goat cheese over each. Bake 6-8 minutes, or until the goat cheese is slightly melted and the bottoms of the flatbreads are crispy.
- In the meantime, toss the arugula with the truffle oil and balsamic vinegar. Season with salt and pepper. Mound the arugula over the flatbreads, and sprinkle with shaved Parmigiano Reggiano. If you wish, top each flatbread pizza with a fried or poached egg. Cut into wedges, and serve.
Notes
- The roasted mushrooms can be stored at room temperature for up to 4 hours (loosely wrapped), or refrigerated in a covered container overnight.
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These look and sound crazy delicious! Will be trying this out for sure! Thank you for sharing the recipe!
Thank you, Beth!! I hope you like them!!
This looks amazing! Pinning for later!
Yay! I hope you enjoy Karly!
Maybe you can’t say….but is there a GF flatbread brand you like? I find GF bread quality to be super variable!
Hi Heather! I’ve actually been using the Simple Mills Gluten Free Pizza Dough Mix, which is made with almond and coconut flours. You do have to form and bake the crust, but it’s super easy to make and has a superior texture to some of the GF flatbreads I’ve tried (which can turn really hard once toasted). I’ve been wanting to try the MyBread GF Pita but haven’t been able to find it. Have you tried that?
Thanks so much for this question – I’m going to add a note about it in the post!
Thanks! I’ll check out simple mills. Haven’t tried that one yet!