Flatbread Pizza with Mozzarella, Portobello Mushrooms, and Fresh Herbs

Staff Writer
Flatbread Pizza with Mozzarella, Portobello Mushrooms, and Fresh Herbs
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
735
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
  • 8 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
  • 4 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.

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.

Nutritional Facts

Total Fat
45g
69%
Sugar
5g
N/A
Saturated Fat
18g
89%
Cholesterol
80mg
27%
Protein
32g
64%
Carbs
55g
18%
Vitamin A
226µg
25%
Vitamin B12
2µg
35%
Vitamin B6
0.5mg
23.2%
Vitamin C
12mg
21%
Vitamin D
0.9µg
0.2%
Vitamin E
3mg
15%
Vitamin K
101µg
100%
Calcium
665mg
66%
Fiber
8g
30%
Folate (food)
75µg
N/A
Folate equivalent (total)
211µg
53%
Folic acid
80µg
N/A
Iron
6mg
34%
Magnesium
69mg
17%
Monounsaturated
20g
N/A
Niacin (B3)
9mg
47%
Phosphorus
616mg
88%
Polyunsaturated
3g
N/A
Potassium
826mg
24%
Riboflavin (B2)
0.7mg
42%
Sodium
992mg
41%
Thiamin (B1)
0.5mg
35.5%
Trans
0.1g
N/A
Zinc
4mg
29%

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