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+ servings

Roasted Mushroom, Goat Cheese & Arugula Flatbread Pizzas

These flatbread pizzas are a breezy but brilliant weeknight meal, or an elegant appetizer for a crowd. The optional fried egg on top turns the pizzas into a full meal. For a gluten-free version, check out my tips in the post above!
Course: Main Course
Cuisine: American
Keyword: flatbread, flatbread pizza, pizza
Servings: 4 as main course, 6-8 as appetizer
Author: Nicki Sizemore


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


  • 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)


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.


  • The roasted mushrooms can be stored at room temperature for up to 4 hours (loosely wrapped), or refrigerated in a covered container overnight.