Let’s talk basic pizza and flatbread ingredients for a moment, shall we? Now, I’m not talking about fancy ingredients, like figs and goat cheese and speck. While those ingredients are fab, they’re still considered fancy, far from basic. Maybe you prefer the basic ingredients, in which case, stop reading and just make the flatbread pizza recipe below. But if you’re used to the fancy stuff, you need to find your peace with the traditional pizza, somehow.
Maybe you’re out of town. Perhaps you’re staying late at work and need to order dinner for the office. Maybe you have to feed a slew of hungry people you don’t know very well. At some point you’re going to be standing at that regular old pizza counter faced with a long list of everyday ingredients, your head spinning, and you’ll be disappointed because the most exotic topping they offer is ham. Ham! We are so used to the crazy stuff at home, and now we have ham as a choice?
The art of ordering a decent pizza from a traditional pizza place could be considered a life skill, even one of the first skills a college kid learns on their own. My advice in these situations is to keep it simple, as the Neapolitans do, sticking to two or three ingredients, max. Everyone has their favorite pair of toppings, and that’s all you need to make it delicious. My favorite? Mushroom and spinach, the best everyday pizza there is, in my humble opinion.
This flatbread brings it back to square one with a mushroom and spinach pizza that shines with a little balsamic vinegar and garlic sautéed mushrooms that are tender and crispy at the same time. There will always be room in my little flatbread heart for this basic yet wonderful pizza. Let the others eat the figs!
-Amy at Flatout
Mushroom and Spinach Flatbread
Ingredients
- 1 Flatout artisan thin crust flatbread
- 2 cups your favorite mushrooms: Crimini, button, shiitake, or a combination, sliced
- 2 cloves garlic, chopped
- 1/2 cup pizza sauce
- 2 cups packed fresh spinach
- 2 tablespoons balsamic vinegar
- olive oil
- 1 cup shredded mozzarella cheese
- Salt and freshly ground pepper
Directions
Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven.
In a pan, heat olive oil, then add the sliced mushrooms and sauté until mushrooms are golden and toasty brown. Then add the garlic and the spinach, and stir gently until spinach is wilted. Add the vinegar and continue to cook until vinegar is reduced. Season with salt and pepper. Remove from heat and set aside.
Spread the pizza sauce on the flatbread, then arrange mushroom and spinach mixture onto the flatbread evenly and top with cheese. Bake for four minutes or until cheese is melted. Remove from the oven and cut into slices.
Suggested Flatout: Thin Pizza Crust - Rosemary Olive Oil, Thin Pizza Crust - Rustic White
If you want a crispy flatbread, it takes much more time than 2 minutes to pre-cook the crust. I am wondering if it is a typo – mine was about 12 minutes and turned out crispy perfect.
I just wish that the nutritional values of the whole recipe were included so that I didn’t have to calculate all of it
We’re starting to make this info available on many of our new recipes.
Delish! As a type 2 diabetic it is so exhausting trying to find low carb options in bread. I was elated to find Flatout near the deli section of my local store.
It has been such a delight to enjoy the same foods I used to without the worry of blood sugar spikes.
Thsnk you for your thoughtful product! It means so much to people like myself.