Tacky Mushroom & Arugula Flatbread

Utilizing retailer purchased flatbread to make a home made pizza fashion dinner is a straightforward technique to serve a tasty meal your complete household will get pleasure from. Mozzarella and Gruyère cheese add loads of creaminess and umami, and pair superbly with the earthiness of shiitake mushrooms, and peppery arugula leaves. Thanks Reynolds Wrap® Foil for sponsoring this publish!

I fell in love with retailer purchased flatbread a couple of years in the past after having lunch at an area spot serving pizzas with a twist. As a substitute of utilizing conventional pizza dough, the place used focaccia and flatbread as their base. My two favorites have been the basic margarita and a vegan one which was full of veggies and contemporary greens.

Since then I’ve been making my very own flatbread pizzas at residence as a result of they’re extremely straightforward to make and are at all times a crowd pleaser. Immediately’s recipe is for mushroom lovers – earthy and meaty shiitake mushrooms are the principle taste of this flatbread. It additionally comes with candy crimson onions, vivid and herby pesto, creamy mozzarella cheese, nutty and salty Gruyère cheese, and topped with refreshing peppery arugula leaves wearing lemon and olive oil.

You have to a baking tray and Reynolds Wrap® Heavy Obligation Foil. It’s sturdy and sturdy, and received’t tear. As soon as I’m accomplished with the baking course of I take advantage of the identical foil to wrap the leftovers, which is economical.

Substances For Cheese, Mushroom, and Arugula Flatbread

• Flatbread: I’m utilizing 6 x 12-inch artisan flatbread, however be happy to make use of skinny pizza crust or focaccia bread. You may also use a distinct measurement however remember that you would possibly want to extend or subtract the quantity of toppings.
• Pesto: I take advantage of a primary basil and garlic pesto however any kind of pesto will work. Even a sundried tomato pesto is scrumptious with this dish!
• Mozzarella Cheese: I desire utilizing a contemporary mozzarella ball, however go forward and use grated mozzarella cheese if you happen to can not discover any, or already occur to have some in your fridge.
• Gruyère Cheese: A top quality Gruyère cheese is at all times preferable. That’s as a result of greater high quality Gruyère accommodates crystalized components which can be umami bombs if you chunk into them. And the general taste of the cheese is far stronger and extra advanced.
• Shiitake Mushrooms: I like utilizing shiitake mushrooms for his or her meaty texture and further umami. However be happy to make use of different sorts of mushrooms comparable to white button mushrooms, child portobello, or maitake mushrooms.
• Purple Onion: Purple onions add a beautiful purple colour to this flatbread and are sweeter and fewer acidic than yellow onions. You may also use shallots since they’re very shut in taste and colour to crimson onions.
• Arugula: Shiny inexperienced and peppery, arugula has a beautiful crunch and a refreshing style.
• Olive Oil: Any kind of olive oil or further virgin olive oil will do.
• Lemon Juice: That is optionally available however extremely really helpful! A squeeze of contemporary lemon juice coats the arugula with a pop of tartness.
• Reynolds Wrap® Heavy Obligation Foil: All the time excellent for heavier meals that must go over a grill. Whether or not you might be baking, broiling, or grilling, you received’t have to fret in regards to the foil breaking or tearing.

How To Make Tacky Mushroom Flatbread

1. Collect your entire kitchen instruments and cooking components.
2. Preheat the oven to 425ºF.
3. Take a small or medium measurement baking tray and canopy it with Reynolds Wrap® Heavy Obligation Foil, flippantly crimping the sides.
4. Place the flatbread within the middle of the tray and brush the floor with pesto.
5. High with mozzarella cheese and bake the flatbread within the oven for five minutes.
6. Whereas the flatbread is baking, pan fry the shiitake mushrooms and onions with 1 tablespoon of olive oil, in a pan over medium warmth for 4 minutes.
7. Take the flatbread out of the oven and prime with the cooked shiitake mushrooms and onions, spreading the combination in order that it covers the flatbread evenly. Season with salt and pepper.
8. Add the Gruyère cheese and unfold it evenly.
9. Return the flatbread to the oven and bake for five to six minutes.
10. Place the arugula leaves in a mixing bowl and toss with the olive oil and lemon juice.
11. This step is optionally available – if you happen to like your cheese barely brown and bubbly, flip your oven on to broil (on excessive). Broil for 1 to 2 minutes till you might be proud of the colour.
12. Switch the flatbread to a serving plate, slice into 6 items and prime with arugula. Get pleasure from!

What To Serve With This Flatbread

This flatbread will be served as a part of a lunch, dinner, or as a snack. It additionally makes an awesome aspect to potlucks and yard bbqs.

If served as a part of a meal, I like to recommend selecting accompaniments which can be on the brighter and lighter aspect. A few of my favorites to go together with flatbreads are:

Did you do this tacky mushroom and arugula flatbread recipe? Are there adjustments you made that you just wish to share? Share your suggestions and proposals within the feedback part beneath!

Print

Tacky Mushroom and Arugula Flatbread

Mozzarella and Gruyère cheese add loads of creaminess and umami to this flatbread, and pair superbly with the earthiness of shiitake mushrooms, and peppery arugula leaves.

• Writer: Caroline Phelps
• Prep Time: 10 minutes
• Prepare dinner Time: 12 minutes
• Complete Time: 22 minutes
• Yield: 6 slices 1x
• Class: Appetizer
• Technique: Baking
• Delicacies: Western
• Weight loss program: Vegetarian

Substances

Scale
1x2x3x

1. Reynolds Wrap® Heavy Obligation Foil
2. 1 6 x 12-inch artisan flatbread or skinny pizza crust
3. 1 tablespoon pesto
4. 4 ounces mozzarella cheese , sliced into 1/2-inch thick items which can be roughly 2 inches lengthy and vast
5. 1 tablespoon + 1 teaspoon olive oil
6. 1.5 ounce (about 1/2 cup) Gruyère cheese, shredded
7. 6 to 7 medium shiitake mushrooms, stems eliminated, sliced into strips
8. 1/4 medium measurement crimson onion (about 2 ounces), sliced into half moons
9. Salt and pepper
10. Good handful of arugula
11. 1 teaspoon contemporary lemon juice (optionally available)

Directions

1. Preheat the oven to 425ºF.
2. Cowl a sheet pan with Reynolds Wrap® Heavy Obligation Foil, and place the flatbread on prime.
3. Utilizing a brush, unfold the pesto throughout the flatbread, leaving about ½-inch of the sides naked.
4. High with mozzarella and bake within the center rack for five minutes.
5. In the meantime, add 1 tablespoon olive oil to a medium measurement pan over medium warmth. When the oil is sizzling, add mushrooms and crimson onion and stir fry for 4 minutes. The onions will probably be gentle however nonetheless yielding a slight crunch. Flip the warmth off and put aside.
6. Take the flatbread out of the oven and unfold the mushroom and onion combination over it, protecting the flatbread evenly. Season with salt and pepper. 
7. Add the Gruyère cheese on prime and return the flatbread to the oven. 
8. Bake for five to six minutes. 
9. Non-compulsory: For a barely brown colour on the cheese, transfer the sheet pan to the highest grill and broil on hello for 1 to 2 minutes. Regulate the cheese as can burn rapidly!
10. In the meantime, put the arugula in a mixing bowl and add the remaining 1 teaspoon olive oil and lemon juice. Toss to coat evenly and put aside.
11. Take the flatbread out of the oven, switch to a serving plate and slice into 6 items. High with the arugula and serve.

Notes

Leftovers: Wrap your leftover flatbread with Reynolds Wrap® Heavy Obligation Foil or switch to a storage container. Refrigerate for as much as 3 days. 

 

Vitamin

• Serving Measurement: 1 slice
• Energy: 210
• Sugar: 1.9g
• Sodium: 459mg
• Fats: 10g
• Saturated Fats: 2.4g
• Unsaturated Fats: 1.2g
• Trans Fats: 0g
• Carbohydrates: 18.2g
• Fiber: 1.8g
• Protein: 12.6g
• Ldl cholesterol: 11.2mg

Key phrases: Pizza, open face sandwich

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