Mushroom Flatbread Pizza

closeup of Mushroom Flatbread with Roasted Vegetables

5 from 13 votes

Whenever I am in the mood for pizza but need something with a bit more sustenance, I make this mushroom flatbread. It is crispy, cheesy, and filling. I top it with roasted mushrooms, fresh pesto, and mozzarella. The simple ingredients yield a flatbread pizza that is earthy, herby, and beyond satisfying.

Prep Time1 20

Cook Time15

Total Time1 35

Course: Main Course

Cuisine: Italian

Servings:

Calories: 347.2kcal

Author: Anjali Shah

Ingredients

For the dough

1½ cups whole wheat flour
2 tbsp dry yeast
½ cup water warm
2 tbsp olive oil
salt and pepper to taste

For the Toppings

½ cup tomato sauce
1 tomato diced
1 cup mozzarella cheese
2 cups mushrooms cut into big pieces
1 tsp olive oil
2 tbsp pesto
black pepper or crushed red pepper to taste

Instructions

Prepare the dough: In a bowl combine whole wheat flour with dry yeast and salt. Add water and 2 tbsp olive oil and mix until you have a sticky dough.
Continue mixing for 4 more minutes and until you have a soft, elastic dough. Cover and let it rise for 1 hour.
Preheat oven to 400 degrees F. Flour a baking pan and set aside. With the help of a rolling pin, roll the dough. Transfer to the prepared baking pan.
Top the flatbread with tomato sauce and diced tomatoes. Then top with mozzarella cheese and mushrooms. Drizzle with 1 tsp olive oil.
Put the flatbread in the oven and bake for 15 minutes or until the borders are golden brown and the cheese is fully melted.
Remove from oven and top with pesto, fresh basil, and black pepper or crushed red pepper to taste. Cut into 8 slices.

Notes

My #1 Secret Tip for this mushroom flatbread recipe is to let the dough rise fully before rolling it out. I like giving my dough a chance to rise in a warm area, like on top of the oven while it preheats, or in front of a sunny window. I also cover my dough with a damp kitchen towel to provide a moist environment for the yeast. Once the dough has visibly doubled in size, I know it is ready.
Clean mushrooms properly: Before I slice my mushrooms, I brush any dirt or soil off the surface and pat them down with a paper towel. Mushrooms hold a lot of moisture and should never be washed with running water.
Add pesto after baking: Adding the pesto after the flatbread has baked ensures that the bright green color and fresh herby flavor are not affected by the heat of the oven.
Do not chop basil: I either tear my basil or use a chiffonade cut. This keeps the basil green and fresh. Chopping causes the leaves to oxidize, turning them black and limp.
Shape as desired: Artisan pizzas or flatbread are not usually round. I like shaping my dough to fit my baking sheet. A rough rectangular shape is great for presentation and spreading out more of my toppings.

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