Name: Garlic Mushroom Flatbread Pizzas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 2 shallots, halved and finely sliced; 300g mushrooms, quartered; 3 garlic cloves, sliced; small handful of parsley, finely chopped; 6 sage leaves; 2 tbsp olive oil; 2 flatbreads; 4 tbsp béchamel sauce; 75g mozzarella, grated

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Introduction

These garlic mushroom flatbread pizzas are a quick and flavorful meal, perfect for busy weeknights or casual gatherings. Roasted shallots and mushrooms combine with creamy béchamel and melted mozzarella on crisp flatbreads, creating a deliciously comforting dish.

Two small round flatbreads sit on a used baking tray over a white marbled surface. Each flatbread has one layer of light golden crust with a slightly crisp edge, topped with a creamy white sauce as the second layer. The third layer is melted pale cheese scattered unevenly on top. The final layer is a mix of large, browned mushroom pieces with a rough texture and green herbs spread across the flatbreads. One flatbread is cut into six triangular slices arranged loosely in a round shape. Near the flatbreads, a pizza cutter with a wooden handle lies on the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 shallots, halved and finely sliced
300g mushrooms, quartered

3 garlic cloves, sliced
2 tbsp olive oil

Small handful of parsley, finely chopped
2 flatbreads

4 tbsp béchamel sauce
75g mozzarella, grated
6 sage leaves

Green salad, to serve

Instructions

Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 7. Toss the shallots, mushrooms, and garlic with the olive oil and a pinch of seasoning on a large baking tray.
Step 2: Spread the mixture out evenly and roast in the oven for 12 to 15 minutes, until the vegetables are golden all over.

Step 3: Remove from the oven and transfer the roasted vegetables along with any juices into a bowl. Stir in the chopped parsley.
Step 4: Arrange the flatbreads on the baking tray. Spread each flatbread with béchamel sauce, then scatter over the grated mozzarella, the roasted mushroom mixture, and sage leaves.
Step 5: Return to the oven and bake for 6 to 8 minutes until the flatbreads are golden and the cheese has melted.

Step 6: Serve the flatbreads cut into wedges alongside a fresh green salad.

Tips & Variations

For a vegan option, substitute béchamel with a dairy-free white sauce and use vegan cheese or nutritional yeast instead of mozzarella.
Add a pinch of chili flakes to the mushrooms before roasting for a subtle spicy kick.

Use other herbs like thyme or rosemary if sage is not available for a different flavor profile.
To make the flatbreads crispier, pre-bake them for a few minutes before adding toppings.

Storage

Store any leftover flatbread pizzas in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for about 8-10 minutes to keep the crust crispy. Avoid microwaving to prevent sogginess.

How to Serve

Two small flat pizzas lie on a gray baking tray placed on a white marbled surface. Each pizza has a thin, golden crust base with a white sauce layer underneath, topped with several thick chunks of brown and tan mushrooms, and scattered bits of green herbs. One pizza is whole with melted cheese visible under the toppings, while the other is cut into six slices with an uneven topping distribution. A metal pizza cutter with a wooden handle rests on the tray near the sliced pizza. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

It’s best to use fresh mushrooms for roasting to retain texture and moisture. If using frozen, make sure to thaw and drain excess water to avoid soggy flatbreads.

What can I substitute for béchamel sauce?

You can substitute béchamel with cream cheese, ricotta, or even a thick tomato sauce depending on your taste preference.