Today for Meatless Monday, I want to share a recipe for Mushroom-Spinach Alfredo Flatbread Pizzas with you. Flatbread pizzas topped with a creamy Alfredo sauce, sautéed shiitake mushrooms and spinach, mozzarella cheese. The Alfredo Sauce is like the sauce used for Mushroom-Spinach Artichoke Alfredo I shared with you before. These mushroom-spinach alfredo flatbread pizzas are delicious and easy to make, but first…
Happy Spring!
We welcomed Spring on the mountain this weekend with snow. Although most folks are ready for spring and don’t want to see any snow, we didn’t mind it so much.
It was perfect snow. The snow started falling around lunchtime on Saturday. Those big goose feather flakes were so pretty falling down. There were some really warm days this past week and the ground was too warm to support the snow. As hard as the snow showered down, the snow didn’t stick around that long.
Perhaps this was Old Man Winter’s last hoorah…
Enough about the strange weather we’ve been having on the mountain.
How To Make Mushroom-Spinach Alfredo Flatbread Pizzas
Preheat oven to 425 degrees. In a medium pan over medium heat, melt the butter into the olive oil. When the butter starts to foam, add the mushrooms; toss to coat. Saute for about 3 to 5 minutes.
Add in the spinach; saute until wilted, about 3 to 5 more minutes, or until most of the moisture has cooked out. Set aside.
The Alfredo Sauce:
In a medium pot over medium-low heat, add the melted butter. Add the garlic; saute for one minute. Add the cheeses and milk; cook for 2 minutes, stirring frequently. When the cheeses have melted the sauce is smooth, remove from the heat.
Prepare the Pizzas:
Warm the flatbread per package instructions.
Pour ½ of the sauce on each pizza.
Spread the Alfredo sauce over both flatbreads, using the back of a spoon.
Top each flatbread with ½ of the mushrooms and spinach on each flatbread.
Sprinkle ½ of the shredded mozzarella over the top of the mushrooms and spinach on each flatbread.
Bake for 5 to 10 minutes or until cheese is melted and bubbly.
You can turn on the broiler the last few minutes, to help brown up the cheese.
Slice and serve, with red crushed pepper and extra parmesan cheese if desired.
These mushroom-spinach alfredo flatbread pizzas are so good! I was thrilled at the way they turned out. I’m looking forward to doing more versions of this recipe.
They are easy to make and I know you will love them just as much as we did.
Mushroom-Spinach Alfredo Flatbread Pizza
Ingredients
The Pizza
- 1 package Stonefire Naan bread (2 flatbread per package)
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 8 ounces fresh shiitake mushrooms sliced
- 5 ounce package fresh spinach big stems removed
- 1 cup mozzarella cheese shredded
- crushed red pepper to taste
The Alfredo Sauce
- ⅓ cup unsalted butter
- 1 clove garlic minced
- ½ cup evaporated milk
- 2 tablespoons cream cheese
- ¾ cup parmesan cheese freshly grated
Instructions
- Preheat oven to 425 degrees. In a medium pan over medium heat, melt the butter into the olive oil. When the butter starts to foam, add the mushrooms; toss to coat. Saute for about 3 to 5 minutes.
- Add in the spinach; saute until wilted, about 3 to 5 more minutes, or until most of the moisture has cooked out. Set aside.
The Alfredo Sauce
- In a medium pot over medium-low heat, add the melted butter. Add the garlic; saute for one minute. Add the cheeses and milk; cook for 2 minutes, stirring frequently. When the cheeses have melted the sauce is smooth, remove from the heat.
Prepare the Pizzas
- Warm the flatbread per package instructions.
- Pour ½ of the sauce on each pizza. Spread the Alfredo sauce over both flatbreads, using the back of a spoon.
- Top each flatbread with mushrooms and spinach.
- Sprinkle the shredded mozzarella over top of the mushrooms and spinach.
- Bake for 5 to 10 minutes or until cheese is melted and bubbly. You can turn on the broiler the last few minutes, to help brown up the cheese.
- Slice and serve, with red crushed pepper and extra parmesan cheese if desired.
Julie is Hostess At Heart says
Man oh man! I love how yummy, quick and easy this pizza is! And, talk about pics, this pizza is jumping off the page.
The Mountain Kitchen says
Thanks, Julie! I wish it were jumping in my mouth then. Makes me hungry…lol!
Mimi says
This looks so good!!! I wouldn’t miss red sauce at all!
The Mountain Kitchen says
Thanks, Mimi. These are so good! What red sauce?!! ?
Eat2health Blog says
OoO, now there’s an idea we have overlooked; we’re going to have to try and make a ‘cheezy’ pizza sauce (with flat breads!) on our next pizza night! 🙂
The Mountain Kitchen says
We really enjoyed these. Very easy to make. Have fun! ?
Dana@IveGotCake says
The snow hit us late last night and we didn’t get more than a couple inches which like yours, have already melted away.
Yummy lil pizza you have here, madam.
I impulsively checked for my gas x pills when i saw these pics, heehee!
The Mountain Kitchen says
Lol, thanks! I wish there was a cute for you, Sweet Woman! Glad the snow didn’t stick around for you either. Have a good week. Hopefully warm!
Debbie from MountainMama says
These look amazing! Love that Naan, I always keep some in my freezer. Tonight will be ravioli primavera – it’s Meatless Monday on this mountain as well and what better way to welcome in spring than with a good primavera!
The Mountain Kitchen says
Thank you! I hope to try my hand at making Naan bread one day. Your ravioli primavera sounds wonderful! A great way to welcome spring.
Colleen says
I know it’s Meatless Monday, but I can’t help but think of one word. BACON!!!
The Mountain Kitchen says
Or chicken! ?