Mushroom flatbread pizzas are a great alternative to traditional pizza. Dinner is made easy because this short-cut recipe uses naan flatbread in place of traditional pizza dough. These little pizzas are a dinner game-changer. There’s no wrestling around with flour and dough so you can get your pizza fix fast.
Monday’s always seem like the longest day of the week. I guess it is because it’s the first day back to the grind after two days of play. It’s practically dark outside when David and I get home from work these days. So I have really been enjoying quick and simple meals.
I do not buy ricotta cheese anymore and I make sure that when I make it fresh it gets used up. I had some leftover homemade ricotta in the fridge from another recipe along with some Gruyère cheese, fresh thyme, and some shallots in the pantry. David and I love naan bread and I always enjoy cheesy mushrooms, so I decided to make David and I a couple of pizzas for supper for Meatless Monday.
Fresh and creamy homemade ricotta is spread onto naan bread with flavorful sauteed portobello mushrooms, sweet shallots, garlic, and thyme. The flatbread pizzas are topped with Gruyère cheese which provides a boost of layered flavor.
Here’s how I made this veggie-lovers flatbread:
HOW TO MAKE MUSHROOM FLATBREAD PIZZAS
Preheat the oven to 400 degrees F.
Heat the oil and melt the butter in a large skillet, over medium-high heat. When the butter has melted and starts to foam, add the shallots and season with salt and pepper, to taste. Cook the shallots until they begin to brown, about 3 minutes.
Add the mushrooms and thyme, cook stirring occasionally until the liquid has evaporated and the mushrooms are caramelized; about 5 to 7 minutes. Add the minced garlic and cook for 1 minute, stirring constantly. Remove from heat and set aside.
Place the flatbreads onto a large baking sheet. Spread 2 tablespoons of the ricotta cheese onto each flatbread.
(The back of a spoon works best for spreading out the cheese.)
Add half of the mushroom mixture to each of the flatbreads. Top each flatbread with ½ cup Gruyère cheese.
Bake in the oven for 6 to 8 minutes or until the cheese has melted and starts to brown.
Serve hot with extra shredded Gruyère cheese and garnish with fresh thyme sprigs.
These mushroom flatbread pizzas are a delicious comfort food after a long day at work. I hope you will keep this recipe in mind the next time you need a quick and easy Meatless Monday dinner or any weeknight meal.
Mushroom Flatbread Pizzas
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 shallots sliced
- kosher salt
- black pepper fresh cracked
- 1 clove garlic minced
- 8 ounces portobello mushrooms quartered
- 3 sprigs fresh thyme + extra for garnish
- 2 naan bread whole (I used 1 package Stonefire® Original Naan)
- ½ ricotta cheese fresh (divided)
- 1 cup Gruyère cheese shredded + extra for serving (divided)
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil and melt the butter in a large skillet, over medium-high heat. When the butter has melted and starts to foam, add the shallots and season with salt and pepper, to taste. Cook the shallots until they begin to brown, about 3 minutes.
- Add the mushrooms and thyme, cook stirring occasionally until the liquid has evaporated and the mushrooms are caramelized; about 5 to 7 minutes. Add the minced garlic and cook for 1 minute, stirring constantly. Remove from heat and set aside.
- Place the flatbreads onto a large baking sheet. Spread 2 tablespoons of the ricotta cheese onto each flatbread. (The back of a spoon works best for spreading out the cheese.)
- Add half of the mushroom mixture to each of the flatbreads. Top each flatbread with ½ cup Gruyère cheese.
- Bake in the oven for 6 to 8 minutes or until the cheese has melted and starts to brown.
- Serve hot with extra shredded Gruyère cheese and garnish with fresh thyme sprigs.
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