Tacky Mushroom & Arugula Flatbread


Utilizing retailer purchased flatbread to make a home made pizza type 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 put up!

Cheesey mushroom arugula flatbread

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 recent greens.

Since then I’ve been making my very own flatbread pizzas at house as a result of they’re extremely simple to make and are all the time a crowd pleaser. At the moment’s recipe is for mushroom lovers – earthy and meaty shiitake mushrooms are the principle taste of this flatbread. It additionally comes with candy purple onions, vibrant 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 robust and sturdy, and gained’t tear. As soon as I’m executed with the baking course of I exploit the identical foil to wrap the leftovers, which is economical.

Ingredients for mushroom cheese flatbread

Elements 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 can too use a distinct dimension however understand that you would possibly want to extend or subtract the quantity of toppings.
  • Pesto: I exploit a primary basil and garlic pesto however any sort of pesto will work. Even a sundried tomato pesto is scrumptious with this dish!
  • Mozzarella Cheese: I favor utilizing a recent 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 all the time preferable. That’s as a result of greater high quality Gruyère comprises crystalized elements which are umami bombs while you chew 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 can too use shallots since they’re very shut in taste and colour to purple onions.
  • Arugula: Vivid inexperienced and peppery, arugula has a beautiful crunch and a refreshing style.
  • Olive Oil: Any sort of olive oil or further virgin olive oil will do.
  • Lemon Juice: That is non-obligatory however extremely beneficial! A squeeze of recent 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’re baking, broiling, or grilling, you gained’t have to fret concerning the foil breaking or tearing.
How to make flatbread (steps)

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 dimension baking tray and canopy it with Reynolds Wrap® Heavy Obligation Foil, evenly crimping the perimeters.
  4. Place the flatbread within the heart 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 non-obligatory – 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’re pleased with the colour.
  12. Switch the flatbread to a serving plate, slice into 6 items and prime with arugula. Take pleasure in!
Baked cheese, mushroom and arugula flatbread

What To Serve With This Flatbread

This flatbread may be served as a part of a lunch, dinner, or as a snack. It additionally makes a fantastic facet to potlucks and yard bbqs.

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

Cheesey mushroom arugula flatbread
Closeup flatbread

Did you do that tacky mushroom and arugula flatbread recipe? Are there adjustments you made that you simply want to share? Share your ideas and suggestions within the feedback part beneath!


Tacky Mushroom and Arugula Flatbread

Closeup 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.

  • Creator: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook dinner Time: 12 minutes
  • Whole Time: 22 minutes
  • Yield: 6 slices 1x
  • Class: Appetizer
  • Technique: Baking
  • Delicacies: Western
  • Food plan: Vegetarian



  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 are roughly 2 inches lengthy and huge
  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 dimension purple onion (about 2 ounces), sliced into half moons
  9. Salt and pepper
  10. Good handful of arugula
  11. 1 teaspoon recent lemon juice (non-obligatory)


  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 perimeters 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 dimension pan over medium warmth. When the oil is sizzling, add mushrooms and purple onion and stir fry for 4 minutes. The onions can be comfortable 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-obligatory: 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. Keep watch over the cheese as can burn shortly!
  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.


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



  • 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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