Mushroom Flatbread Recipe

White Miso Flatbread Pizza With Roasted Mushrooms — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

Active Time:

25 mins

Total Time:

55 mins

Yield:

4 servings

Store-bought flatbread is the foundation of this satisfying, mostly hands-off recipe. Simple and flavor-packed toppings add up to a flatbread that’s fast and easy and special enough for impromptu entertaining: Oven-roasted mushrooms bring an umami bomb of flavor, as does a two-ingredient miso, heavy cream sauce, and a blend of Parmesan and mozzarella cheese.

To keep the arugula fresh and crisp, add it to the mushroom flatbread after the flatbread is done cooking, just before serving.

Frequently asked questions

What is white miso?

White miso, which in this recipe is combined with cream to make a delectable, umami-packed drizzle for the flatbread, is a light-colored, relatively mild-tasting style of miso. White miso can be found in grocery stores that carry East Asian ingredients, as well as at Trader Joe’s.

What kind of flatbread should I use?

We recommend a 16 1/2-inch by 4 1/2-inch store-bought flatbread for this recipe. Our recipe testers found that Trader Joe’s Pizza Crust (the one that’s already cooked, not the raw pizza dough) performed well in this recipe.

How long should I cook the flatbread?

This recipe calls for brushing both sides of the flatbread with oil and placing it on a large, parchment paper–lined baking sheet and baking it before adding any of the toppings. This helps it crisp up and become toasty. After you add your toppings, you will return the flatbread to the oven until the flatbread is crisp and the cheese melts, just 6 to 8 minutes.

What wine should I pair with this recipe?

Mary Allison Wright, of the Yacht Club in Denver, recommends a citrusy, dry Riesling, such as Immich-Batterieberg CAI Riesling Trocken, with this dish. “A dry Riesling is so versatile,” she says. “This Immich-Batterieberg Mosel is full of apples, herbs, minerality, and lemony acidity but balanced by aging on the full lees for an almost creamy quality I love with mushrooms’ textures.”

Notes from the Food & Wine Test Kitchen

You’re looking for nicely browned, tender mushrooms in this dish. Checking your baking sheet for excess moisture is a good visual cue to your mushroom doneness.

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Ingredients

1 1/2 pounds fresh mushrooms (such as oyster, beech, and/or cremini), cut into small pieces (about 7 cups)
6 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper, plus more to taste
1 large garlic clove, grated
1/2 cup heavy cream, plus more as needed
2 tablespoons white miso
1 (16 1/2- x 4 1/2-inch) flatbread (such as Trader Joe’s Pizza Crust)
2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)
1 1/4 ounces Parmesan cheese, grated (about 1/3 cup)
1 1/2 cups loosely packed baby arugula

Directions

Preheat oven to 450°F. Toss together mushrooms, 1/4 cup oil, salt, and pepper on a large rimmed baking sheet. Roast in preheated oven, stirring occasionally, until browned, 25 to 35 minutes. Remove from oven. (Do not turn oven off.)
Stir garlic into roasted mushrooms; set aside. Whisk together cream and miso in a small bowl until well combined. Set aside.
Brush both sides of flatbread with remaining 2 tablespoons oil; place on a parchment paper–lined large baking sheet. Bake at 450°F until toasted, about 5 minutes. Remove from oven. Spread flatbread with half of the miso-cream sauce. Top with half of the mushroom mixture. Sprinkle with mozzarella and Parmesan; top with remaining mushroom mixture. Return to oven, and bake at 450°F until bread is crisp and cheese melts, 6 to 8 minutes.
Thin remaining miso-cream sauce with additional cream as needed to reach a drizzling consistency. Toss together arugula and 1 teaspoon miso-cream sauce in a medium bowl.
Scatter arugula mixture over flatbread. Sprinkle with additional pepper to taste, if desired. Cut into 8 pieces, and serve alongside remaining miso-cream sauce.