Posts Tagged ‘flatbread’

Triple Mushroom Truffle Goat Cheese Pizza


1 ½ cup crimini mushrooms, sliced
1 ½ cup medium white mushrooms, sliced
1 ½ cup Portobella mushrooms, sliced
1/8 cup olive oil
Kosher salt and fresh ground pepper to taste
¼ cup ricotta cheese
¾ Tbsp. crème fraiche
½ tsp. fresh parsley
½ tsp. fresh basil
½ tsp. fresh oregano
1 tsp. honey
20 oz. fresh pizza dough, stretched to 18” round and placed on pizza disk and allowed to rise
4 cups arugula, slightly wilted
¾ cup truffle goat cheese
¾ cup shredded mozzarella
2 Tbsp. truffle oil


Preheat oven to 450 degrees.
Sauté the mushrooms in olive oil for 1 minute. Add a pinch of kosher salt and fresh ground pepper. Set mushroom mixture aside. Mix the ricotta, creme fraiche, parsley, basil, oregano and honey, and set aside.

To assemble the pizza, spread cheese mixture on top of the pizza dough, leaving a 1-inch border free of cheese. Sprinkle the mushroom mixture over the cheese mixture. Spread the wilted arugula over the mushrooms. Sprinkle the truffle goat cheese on top of the arugula and then finish with the shredded fresh mozzarella. Bake in a pizza oven (or a 450 degree convection oven) for 6-8 minutes. The crust should be brown and the top bubbly. Drizzle cooked pizza with truffle oil.

Tri-Mushroom Flatbread

“There’s nothing quite like a thin and crispy crust topped with mushrooms, lots of garlic, and manchego cheese. Oh, and with a little spinach tossed on for good measure.”

Serves 3


For Dough:
1 1/2 Cup warm water (about 110 degrees)
3/4 T rapid rise yeast
3/4 T salt
1/2 T sugar
1/8 C extra virgin olive oil
3 1/4 Cup unbleached all-purpose flour

For Flatbread:
1 1/2 T olive oil
1 T minced garlic
2 oz. manchego cheese, shaved
3.5 oz. shiitake mushrooms, sliced
3.5 oz. portabella mushrooms, sliced
3 oz. baby bella mushrooms, sliced
1 C baby spinach


1. To make the dough, combine water, yeast, sugar, and extra-virgin olive oil in a large bowl and let sit for two minutes. Stir in the flour and salt with a wooden spoon, just until combined. Cover the bowl, place it in a warm area, and let it rise for about 2 hours. This recipe makes enough dough for two flatbreads and will stay fresh in your fridge for about 5 days.
2. Preheat oven to 450 degrees F°. In a small bowl, combine olive oil and minced garlic and let sit.
3. Using half the dough, roll out into a large, thin round on a floured baking sheet. Brush oil and garlic mixture all over dough round.
4. Layer half the cheese over dough. Top with spinach leaves and mushrooms. Then place the rest of the cheese over the top.
5. Bake for 13-18 minutes, until dough is starting to turn golden and cheese is melted.

Mozzarella Portabella Light Flatout Thin Crust Pizza

Hearty and delicious mushrooms add a meaty texture to this vegetarian pizza. Take the fun outside and throw the pizza on the grill for 4 minutes with the lid shut to give it a crispy finish.

Yield: 1 serving

Serving Size: 1 Italian Herb Light Flatout wrap with 1 cup cheese and mushrooms


1 Italian Herb Light Flatout CarbDownTM Wrap
Olive-oil cooking spray
1/4 cup calorie-free balsamic vinaigrette dressing
3 ounces fresh Portabella or white button mushrooms
2/3  cup fat-free Mozzarella cheese, shredded
3 tablespoons reduced-fat Feta Cheese


Preheat oven to 350° F. While oven heats, slice mushrooms into 1/8-inch slices and marinate in balsamic vinaigrette dressing for 10 minutes.

Coat one side of the Flatout wrap with cooking spray. Lay the coated side down on a nonstick cookie sheet. Bake for about 8 minutes.

Remove cookie sheet from oven and top warm Flatout wrap with mushrooms, Mozzarella and Feta. Return to oven and bake for 15 minutes, or until cheese melts.

Cut pizza immediately into 6 squares, or 16 wedges for appetizers, and enjoy!

Nutrition Facts:

Calories: 210; Total Fat: 3.5g; Saturated Fat: 1.3g; Dietary Fiber: 1.4gNutrition Facts: Calories: 340; Total Fat: 3.5g; Saturated Fat: 2.5g; Cholesterol: 20mg; Sodium: 910mg; Protein: 40g; Total Carbohydrate: 36g; Dietary Fiber: 9g

Mushroom Flatbread (Foodservice portion)

Treat your family to a meaty mushroom pizza that is simple and flavorful.

Yield: 24 servings

Serving size: 2 slices


  • 2 1/4 pounds white button mushrooms
  • 2 1/4 pounds cremini mushrooms
  • 1/3 cup olive oil
  • 1 1/2 pounds 93% lean ground beef
  • 1 teaspoon freshly ground black pepper
  • 6 (12-inch) fully baked whole-wheat pizza crusts or Flatout wrap
  • 3 pints part-skim ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 6 cups shredded Monterey Jack cheese


1. Heat oven to 425˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat olive oil in a large skillet over medium-high heat. Add beef and mushrooms and cook, breaking meat beef into very small bits. Season with freshly ground black pepper.

4. Arrange crusts on 3 baking sheets.  For each pizza, spread crust with one cup of ricotta and sprinkle with three tablespoons Parmesan. Spoon beef and mushroom mixture evenly over all. Top each pizza with 1 cup of Jack cheese.

5. Bake for 8-10 minutes or until crust is golden brown and cheese is melted.   Cut each pizza into 8 wedges.

Tip: Use 1/2 cup cottage cheese blended with 1 tablespoon of milk in blender or food processor for a suitable substitute for ricotta cheese. Garnish with basil for extra flavor.

Nutrition Facts

Calories: 628; Total Fat: 37g; Saturated Fat: 20g; Cholesterol: 132 mg; Sodium: 937 mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 55g.

Family portion

Mushroom Flatbread

Treat your family to a meaty mushroom pizza that is simple and flavorful.

Yield: 2 servings

Serving Size: 1 flatbread


6 ounces white button mushrooms
6 ounces cremini mushrooms
freshly ground black pepper
4 ounces 93% lean ground beef
1 teaspoon olive oil
1 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 – 12 inch light whole wheat wraps
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese


1. Preheat oven to 400˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

5. In a small bowl, combine ricotta cheese, oregano, and basil.  Spread the cheese mixture on two 12-inch light whole wheat wraps, dividing evenly.  Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.

6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.


  • Take pizza out of the oven and onto the flame this grilling season. Place pizza directly on the grill and close lid. Cook for 8 to 10 minutes or until cheese melts and bread is crisp.
  • ½ cup cottage cheese blended with 1 tablespoon of milk in blender or food processor is a suitable substitute for ricotta cheese.
  • Use fresh herbs like oregano and basil instead of Parmesan cheese and also use reduced fat cheese for a lighter version with less cholesterol, fat and saturated fat.

Nutrition Facts:

Calories: 499; Total Fat: 22g; Saturated Fat: 11g; Cholesterol: 88mg; Sodium: 923mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 56g.

Foodservice portion

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Shiitake and Steak Flatbread on Shiitake Crust

Shiitakes are meaty and plump when cooked, and when paired with super thin shavings of a good steak, make for a mouth watering pizza that’s as easy as it is delicious!

Servings: 6 servings

Serving Size: 1 slice


2oz dried shiitake mushrooms, stems removed
2 cups all purpose flour
1 tsp salt
1/3 cup + 2 tbsp vegetable shortening
3/4-1 cup water
2 tbsp butter
2 tbsp fresh rosemary, minced
1 large leek, sliced thinly into half moons
200g fresh shiitake mushrooms, sliced and woody stems removed
1 clove garlic, minced
1 tbsp Dijon mustard
1/3 cup white wine
Kosher salt to taste
Fresh cracked black pepper to taste
1/4 cup heavy cream (or half and half)
1/2 lb. hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
1 tsp olive oil
200g Gruyere cheese, grated fine
3oz fresh baby spinach, roughly chopped
1 tbsp butter


Pulverize dried shiitake mushrooms in the bowl of a food processor until it takes on a bread crumb like consistency. In a large bowl mix flour, salt and pulverized mushrooms. Cut in shortening until a fine crumb like texture forms. Pour in 3/4 cup water and if more is needed at a bit at a time. Knead dough until stickiness is gone and dough is slightly elastic. Let rest 30 minutes covered in bowl.

In a large sauté pan, melt 2 tbsp of butter on medium heat. Add in rosemary, garlic, leeks and fresh shiitake mushrooms. Sauté until mushrooms are softened. Add Dijon salt and pepper and white wine. Continue to sauté until wine reduces by half and all vegetables are thoroughly cooked through. Stir in cream, cook for 2 minutes and remove from heat. Set aside.

Rub steak with 1 tsp of oil and season with salt and pepper. Sear in a sauté pan on high heat (or on the grill) for 2 minutes per side. Just long enough to brown the outside leaving the interior very rare. Allow steak to cool for 10 minutes and slice as thin as possible against the grain. Set aside.

On a lightly floured surface roll out dough to desired shape and about 1/4″ thick. Roll up edges to make a crust and pinch down to seal. Bake on a baking sheet in a 450F oven until golden brown, about 15 minutes. When down, spread 1 tbsp butter over the crust, top with chopped spinach, leek mixture, steak and grated Gruyere. Return to oven for another 10-15 minutes or until cheese is bubbly and golden. Allow to cool for 5 minutes before slicing.