Using store bought flatbread to make a homemade pizza style dinner is an easy way to serve a tasty meal your whole family will enjoy. Mozzarella and Gruyère cheese add plenty of creaminess and umami, and pair beautifully with the earthiness of shiitake mushrooms, and peppery arugula leaves. Thank you Reynolds Wrap® Foil for sponsoring this post!
I fell in love with store bought flatbread a few years ago after having lunch at a local spot serving pizzas with a twist. Instead of using traditional pizza dough, the place used focaccia and flatbread as their base. My two favorites were the classic margarita and a vegan one that was packed with veggies and fresh greens.
Since then I have been making my own flatbread pizzas at home because they are incredibly easy to make and are always a crowd pleaser. Today’s recipe is for mushroom lovers – earthy and meaty shiitake mushrooms are the main flavor of this flatbread. It also comes with sweet red onions, bright and herby pesto, creamy mozzarella cheese, nutty and salty Gruyère cheese, and topped with refreshing peppery arugula leaves dressed in lemon and olive oil.
You will need a baking tray and Reynolds Wrap® Heavy Duty Foil. It’s strong and durable, and won’t tear. Once I am done with the baking process I use the same foil to wrap the leftovers, which is economical.
Ingredients For Cheese, Mushroom, and Arugula Flatbread
- Flatbread: I am using 6 x 12-inch artisan flatbread, but feel free to use thin pizza crust or focaccia bread. You can also use a different size but keep in mind that you might need to increase or subtract the amount of toppings.
- Pesto: I use a basic basil and garlic pesto but any type of pesto will work. Even a sundried tomato pesto is delicious with this dish!
- Mozzarella Cheese: I prefer using a fresh mozzarella ball, but go ahead and use grated mozzarella cheese if you cannot find any, or already happen to have some in your fridge.
- Gruyère Cheese: A high quality Gruyère cheese is always preferable. That’s because higher quality Gruyère contains crystalized parts that are umami bombs when you bite into them. And the overall flavor of the cheese is much stronger and more complex.
- Shiitake Mushrooms: I like using shiitake mushrooms for their meaty texture and extra umami. But feel free to use other types of mushrooms such as white button mushrooms, baby portobello, or maitake mushrooms.
- Red Onion: Red onions add a lovely purple color to this flatbread and are sweeter and less acidic than yellow onions. You can also use shallots since they are very close in flavor and color to red onions.
- Arugula: Bright green and peppery, arugula has a lovely crunch and a refreshing taste.
- Olive Oil: Any type of olive oil or extra virgin olive oil will do.
- Lemon Juice: This is optional but highly recommended! A squeeze of fresh lemon juice coats the arugula with a pop of tartness.
- Reynolds Wrap® Heavy Duty Foil: Always perfect for heavier foods that need to go over a grill. Whether you are baking, broiling, or grilling, you won’t have to worry about the foil breaking or tearing.
How To Make Cheesy Mushroom Flatbread
- Gather all of your kitchen tools and cooking ingredients.
- Preheat the oven to 425ºF.
- Take a small or medium size baking tray and cover it with Reynolds Wrap® Heavy Duty Foil, lightly crimping the edges.
- Place the flatbread in the center of the tray and brush the surface with pesto.
- Top with mozzarella cheese and bake the flatbread in the oven for 5 minutes.
- While the flatbread is baking, pan fry the shiitake mushrooms and onions with 1 tablespoon of olive oil, in a pan over medium heat for 4 minutes.
- Take the flatbread out of the oven and top with the cooked shiitake mushrooms and onions, spreading the mixture so that it covers the flatbread evenly. Season with salt and pepper.
- Add the Gruyère cheese and spread it evenly.
- Return the flatbread to the oven and bake for 5 to 6 minutes.
- Place the arugula leaves in a mixing bowl and toss with the olive oil and lemon juice.
- This step is optional – if you like your cheese slightly brown and bubbly, turn your oven on to broil (on high). Broil for 1 to 2 minutes until you are happy with the color.
- Transfer the flatbread to a serving plate, slice into 6 pieces and top with arugula. Enjoy!
What To Serve With This Flatbread
This flatbread can be served as part of a lunch, dinner, or as a snack. It also makes a great side to potlucks and backyard bbqs.
If served as part of a meal, I recommend picking accompaniments that are on the brighter and lighter side. Some of my favorites to go with flatbreads are:
- Italian cauliflower stir fry
- Three bean salad
- Broccoli salad with honey mustard dressing
- Air fryer french fries
- Strawberry, Tomatillo and Watermelon Salad
Did you try this cheesy mushroom and arugula flatbread recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Cheesy Mushroom and Arugula Flatbread
Mozzarella and Gruyère cheese add plenty of creaminess and umami to this flatbread, and pair beautifully with the earthiness of shiitake mushrooms, and peppery arugula leaves.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 slices 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
- Reynolds Wrap® Heavy Duty Foil
- 1 6 x 12-inch artisan flatbread or thin pizza crust
- 1 tablespoon pesto
- 4 ounces mozzarella cheese , sliced into 1/2-inch thick pieces that are approximately 2 inches long and wide
- 1 tablespoon + 1 teaspoon olive oil
- 1.5 ounce (about 1/2 cup) Gruyère cheese, shredded
- 6 to 7 medium shiitake mushrooms, stems removed, sliced into strips
- 1/4 medium size red onion (about 2 ounces), sliced into half moons
- Salt and pepper
- Good handful of arugula
- 1 teaspoon fresh lemon juice (optional)
- Preheat the oven to 425ºF.
- Cover a sheet pan with Reynolds Wrap® Heavy Duty Foil, and place the flatbread on top.
- Using a brush, spread the pesto across the flatbread, leaving about ½-inch of the edges bare.
- Top with mozzarella and bake in the middle rack for 5 minutes.
- Meanwhile, add 1 tablespoon olive oil to a medium size pan over medium heat. When the oil is hot, add mushrooms and red onion and stir fry for 4 minutes. The onions will be soft but still yielding a slight crunch. Turn the heat off and set aside.
- Take the flatbread out of the oven and spread the mushroom and onion mixture over it, covering the flatbread evenly. Season with salt and pepper.
- Add the Gruyère cheese on top and return the flatbread to the oven.
- Bake for 5 to 6 minutes.
- Optional: For a slightly brown color on the cheese, move the sheet pan to the top grill and broil on hi for 1 to 2 minutes. Keep an eye on the cheese as can burn quickly!
- Meanwhile, put the arugula in a mixing bowl and add the remaining 1 teaspoon olive oil and lemon juice. Toss to coat evenly and set aside.
- Take the flatbread out of the oven, transfer to a serving plate and slice into 6 pieces. Top with the arugula and serve.
Leftovers: Wrap your leftover flatbread with Reynolds Wrap® Heavy Duty Foil or transfer to a storage container. Refrigerate for up to 3 days.
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1.9g
- Sodium: 459mg
- Fat: 10g
- Saturated Fat: 2.4g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 18.2g
- Fiber: 1.8g
- Protein: 12.6g
- Cholesterol: 11.2mg
Keywords: Pizza, open face sandwich