Flatbread Pizza with Mozzarella, Portobello Mushrooms, and Fresh Herbs

Flatbread Pizza with Mozzarella, Portobello Mushrooms, and Fresh Herbs
Staff Writer
Flatbread Pizza with Mozzarella, Portobello Mushrooms, and Fresh Herbs

Viviane Bauquet Farre

Flatbread Pizza with Mozzarella, Portobello Mushrooms, and Fresh Herbs

This recipe makes the best use of the deep and earthy flavor of these gorgeous mushrooms. Try to find handmade mozzarella if you can... it’ll make these flatbread pizzas an even more irresistible treat!

4
Servings
363
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  sprigs  rosemary, stemmed and chopped finely
  • 6  sprigs  thyme, stemmed and chopped finely
  • 4  sprigs  oregano, stemmed and chopped finely
  • large sage leaves, stemmed and chopped finely
  • 6  sprigs  parsley, stemmed and chopped finely
  • 4  tablespoons  plus 1 teaspoon extra-virgin olive oil
  • 1  tablespoon  unsalted butter
  • 1 1/4  pound  baby or regular portobello mushrooms, stemmed and cut into ½-inch cubes
  • large cloves garlic, chopped finely
  • Sea salt and freshly ground black pepper, to taste
  • Four 10-inch flour or whole-wheat tortillas
  • 12  ounces  fresh mozzarella, cut into ¼-inch-thick slices
  • 1/4  cup  Parmesan, grated
  • 12  large basil leaves, chiffonade

Directions

Combine the herbs together in a bowl and mix until combined. Set aside. Heat a large, nonstick frying pan over high heat. Add 4 tablespoons of the olive oil, butter, and mushrooms, toss well, and sauté until golden, tossing from time to time, about 5-7 minutes.

Add the herbs and garlic. Season with salt and pepper, to taste, and continue cooking for 1 minute. Transfer to a large bowl and set aside.

Preheat the oven to 450 degrees.

Take 2 jelly roll pans and lay 2 tortillas side by side on each pan. Brush the top side of each tortilla with the remaining olive oil. Top with the mozzarella slices and the mushrooms. Sprinkle the Parmesan on top and season with additional salt and pepper, to taste.

Bake until edges are golden brown and crisp, about 10-12 minutes. Transfer each pizza to a large plate, top with the basil, cut in 4 slices and serve immediately.

Nutritional Facts

Total Fat
16g
23%
Sugar
21g
23%
Saturated Fat
6g
25%
Cholesterol
54mg
18%
Carbohydrate, by difference
36g
28%
Protein
22g
48%
Vitamin A, RAE
47µg
7%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
129mg
13%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
39mg
12%
Niacin
1mg
7%
Phosphorus, P
116mg
17%
Selenium, Se
5µg
9%
Sodium, Na
704mg
47%
Water
181g
7%
Zinc, Zn
2mg
25%

Flatbread Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Flatbread Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Flatbread Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.