Roasted Mushroom Flatbread Pizza with Goat Cheese & Arugula
This roasted mushroom flatbread pizza combines earthy flavors with creamy goat cheese and fresh arugula, creating a nutritious and satisfying meal perfect for any occasion.
Ingredients
- 16 ounces cremini mushrooms, sliced ¼-inch thick
- 2 tablespoons minced shallots (about 1 small shallot)
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- 4 naan breads or Gluten Free Flatbreads
- 4-8 tablespoons mascarpone cheese
- 4 ounces fresh goat cheese
- 4 cups baby arugula
- 1 teaspoon truffle oil or extra virgin olive oil
- 2 teaspoons balsamic vinegar
- Parmigiano Reggiano, shaved with a vegetable peeler
- 4 fried or poached eggs (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Toss the mushrooms, shallots, garlic, olive oil, and balsamic vinegar directly on the baking sheet. Season with salt and pepper before spreading out into an even layer. Roast for 20-22 minutes, stirring midway, until the mushrooms are golden and tender.
- Increase the oven temperature to 425°F. Arrange the flatbreads on another baking sheet and bake for 6-10 minutes, flipping halfway, until they're slightly crisp.
- Spread 1-2 tablespoons of mascarpone cheese over each flatbread. Evenly divide the roasted mushrooms on top and crumble goat cheese over each.
- Return the flatbreads to the oven and bake for 6-8 minutes, just until the goat cheese melts slightly and the flatbread edges crisp up.
- While the flatbreads bake, whisk the truffle oil and balsamic vinegar with a dash of salt and pepper. Toss with arugula.
- Top each flatbread pizza with the dressed arugula and shave fresh Parmigiano Reggiano over the top. If desired, finish with a fried or poached egg on each flatbread. Slice and serve immediately.