This Mushroom Flatbread with Spinach, made with homemade pizza dough, delicious truffle Italian cheeses, and perfectly cooked shiitake mushrooms, makes a perfect appetizer or simple dinner for a cozy night in. The earthy mushrooms balance the nutty cheese so well, and the fresh thyme takes the whole thing over the top! Just try this simple recipe once, and you'll want to make mushroom flatbread pizzas all the time.
Although we love traditional pizza with its rich tomato sauce, sometimes it's nice to have something a little different. This flatbread pizza recipe has the same crunchy-chewy crust you love, but instead of slathering on pizza sauce, dress it with a mixture of truffled Italian cheeses with mozzarella, baby spinach, and thinly sliced mushrooms. As they cook together, the spinach shrinks, and the mushrooms concentrate their flavor. It's such a decadent, flavorful option for your next pizza night, or serve it as a flatbread for your next party!
Why You'll Love This Mushroom Flatbread with Spinach
- Easy to make. Throw together your favorite pizza dough or pick up some fresh dough from the store, then stretch it out, add the olive oil, cheese, and toppings, then bake. Sprinkle with fresh thyme, then slice and serve. It's that simple!
- Amazing flavor. If you love the rich, earthy flavor of mushrooms, you'll absolutely love the balance between the fresh shiitake mushrooms on the pizza and the truffled cheese. It's rich and fragrant without becoming overwhelming. Perhaps consider making two of these at a time, because they are simply that delicious! This flatbread is the ultimate umami flavor bomb, and will leave you completely satisfied and longing for more.
- Stunning display. This spinach mushroom flatbread always gets an "oooh" when you add it to your appetizer spread! It has a gorgeous, sophisticated appearance that looks amazing at any event.
- Customizable. You can easily switch up the toppings for any alternatives that you have on hand. For instance, if you don't like shiitake mushrooms, use any type of fresh mushrooms. Can't get your hands on some truffled fontina cheese? Use any melty cheese as an alternative.
Ingredient Notes
To make this delicious mushroom flatbread with spinach, you will need the following ingredients (full measurements in recipe card below):
- pizza dough - use your favorite homemade pizza crust or pick up a ball of dough from the grocery store. You can even use a premade flatbread to make things easier.
- extra virgin olive oil - use olive oil to brush the crust and then drizzle extra over the mushrooms and cheese before baking.
- italian seasoning - this adds an extra layer of flavor that ties the Italian cheeses with the mushrooms.
- taleggio or fontina cheese - use a melty Italian cheese, preferably with mushrooms or truffles. Fontina is great because it melts beautifully, and the truffles compliment the already earthy flavors of the shiitakes. It literally tastes like heaven on a plate.
- fresh spinach - tender baby spinach will wilt almost instantly in the oven, adding a pop of color and flavor.
- mozzarella cheese - use shredded mozzarella to help the other cheeses melt to perfection.
- shiitake mushrooms - remove the stems and thinly slice the mushrooms. Baby Bella mushrooms are great, too.
- thyme - fresh herbs are a gorgeous garnish, and they add a wonderfully complex flavor.
You will also need measuring cups and spoons (or a kitchen scale), a large baking sheet and parchment paper.
How to Make the Best Mushroom Flatbread with Spinach
First, make the flatbread dough.
- Prepare the dough. In a large mixing bowl, combine flour, yeast, water, oil, sugar, and salt. Stir well with a silicone spatula to combine until it forms a shaggy dough and no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula.
- Knead the dough. Knead the dough on a clean surface for 10 minutes until the surface of the dough is smooth. You can also knead the dough in a stand mixer with a dough hook attached on medium speed for 5 minutes.
- Rise. Transfer the dough back into the bowl and cover with cling wrap. Let it rest for up to 1 hour at room temperature until the dough doubles in size.
Now, let's add toppings and bake.
- Shape dough. Transfer the dough to a floured surface. Gently roll into a 12-inch circle or oval. Transfer the rolled dough to a large baking sheet lined with parchment paper. Let the dough rest for 5 minutes and use your hands to stretch out the dough a bit more if needed.
- Add toppings. Drizzle the dough with 2 tablespoons olive oil. Sprinkle Italian seasoning on top. Scatter taleggio or fontina (or other cheese) evenly on top, then add baby spinach. Top with shredded mozzarella and shiitake mushrooms. Drizzle with another tablespoon of olive oil.
- Bake. Bake in a 425F preheated oven for 12-15 minutes, or until flatbread is crispy on the bottom and cheese has melted and browned a little on top. Let cool about 5 minutes before slicing. Serve topped with fresh thyme.
Recipe Variations
- Add meat. Bacon tastes amazing with mushrooms and spinach! Add crumbled pieces of bacon or crisp-up lardons to sprinkle over the top.
- Slice some onions. Thinly slice sweet yellow onions or make quick caramelized onions to add a rich sweetness to the pizza. Thinly sliced red onion works well, too!
- Top with creamy cheese. Add little dollops of cream cheese or goat cheese for a creamy, tangy pop of flavor.
- Sprinkle with pine nuts. Pine nuts will add a buttery, nutty flavor that tastes wonderful with the cheeses and mushrooms.
- Try different mushrooms. Although shiitakes have a wonderful flavor, you can use your favorite mushrooms. Sautéed mushrooms or leftover roasted mushrooms work wonderfully as well.
- Use a premade flatbread. You can speed up this recipe by an hour by using store- bought pizza dough or a premade flatbread. Use ½ pound of pizza dough or a large herbed flatbread approximately 12-14 inches round. Add toppings and bake for same amount of time.
How to Serve
This mushroom and spinach flatbread is delicious served on its own as an appetizer or for lunch on dinner. I recommend serving it with fresh thyme (trust me, thyme and mushrooms are perfection). For a bigger spread, pair it with some of these delicious dishes:
- French Onion Soup
- Baked Beans
- Israeli Couscous Salad
- Italian Meatballs
- Turkey Tetrazzini with Spinach
Recipe Tips and Tricks
- Use the best quality ingredients. The secret to a great pizza is to use great ingredients, especially cheese, but don't go overboard. Balance more expensive taleggio or fontina with cheaper mozzarella to get the same great flavor for less. If you can't find or afford fresh shiitakes, get the freshest-looking baby bellas at the grocery store.
- Add a pinch of salt. A sprinkle of salt can help bring out all the wonderful flavors in this mushroom spinach flatbread recipe. A little black pepper or red pepper flakes can be nice, too.
- Be generous with the oil. You'll notice that this mushroom spinach pizza adds olive oil twice, once to coat the crust and another drizzle of olive oil before baking. This makes sure the crust has a flavorful, crispy texture, and the extra drizzle at the end helps to give the mushrooms a great color while also marrying the flavors together.
- Get creative with leftovers. The leftovers are perfect for a lazy breakfast topped with a fried egg!
Storing and Freezing Instructions
How to Store
Store leftover flatbread in an airtight container or wrap them in plastic wrap and store them in the fridge for 2-3 days.
How to Reheat
The best way to reheat pizza is to either bake it at 350 degrees F for a few minutes in a toaster oven or heat it in a large skillet over medium heat until the crust is hot and the cheese begins to melt.
How to Freeze
Wrap the leftovers with several layers of plastic wrap, then store them in a freezer-safe bag for 2-3 months. Thaw in the fridge before reheating.
FAQ
Earthy mushrooms pair well with a variety of cheeses, but they're especially perfect with slightly funky cheeses, like washed-rind talleggio. If the cheese has a nutty flavor at all, like fontina, it will almost always pair well with mushrooms. You can also serve mushrooms with Swiss cheeses, like gruyere or Emmentaller, and Italian cheeses, like pecorino, provolone, or mozzarella. They're also perfect with a sharp white cheddar.
This easy flatbread can be served as an appetizer or as a delicious pizza. As an appetizer, we like to cut it into little squares and serve it with our other favorite apps, like our Antipasto Platter or Tomato Bruschetta with Balsamic Glaze. As a pizza, they can be served as individual, personal-sized pizzas sliced into traditional wedges or paired with a hearty Tomato and Mozzarella Caprese Salad or even a simple bowl of Minestrone Soup for a complete meal.
You definitely do not need to precook the mushrooms for your favorite pizza unless you like to eat a type of mushrooms that must be cooked before eating. Most of the mushrooms in the grocery store are safe to eat raw, like baby bellas, buttons, shiitakes, and more. For pizza or homemade flatbread, just slice them thinly, and they'll cook just enough from the heat of the oven. If you have leftover cooked mushrooms or even roasted mushrooms on hand, they taste wonderful on pizza, too! This is a great way to use them up and enjoy a quick dinner at the same time.
More Pizza and Flatbread Recipes
- Mediterranean Flatbread
- BBQ Chicken Pizza
- Easy Skillet Neapolitan Margherita Pizza
- Garlic Mushroom Focaccia Pizza
- Greek Salad Hummus Flatbread
- Mushroom and Arugula Skillet Pizza
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Recipe
Mushroom Flatbread with Spinach
- Total Time: 1 hour 24 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Mushroom Flatbread with Spinach, made with homemade pizza dough, delicious truffle Italian cheeses, and perfectly cooked shiitake mushrooms, makes a perfect appetizer or simple dinner for a cozy night in. The earthy mushrooms balance the nutty cheese so well, and the fresh thyme takes the whole thing over the top! Just try this simple recipe once, and you'll want to make mushroom flatbread pizzas all the time.
Ingredients
For the flatbread dough:
- 375 grams all purpose flour (2 + ½ cups)
- 4 grams instant yeast (1 teaspoon)
- 200 grams water (¾ cup)
- 15 grams olive oil (1 tablespoon)
- 6 grams sugar (½ tablespoon)
- 3 grams salt (½ teaspoon)
For the toppings:
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon Italian seasoning
- 4 ounces taleggio or fontina cheese (or other melty cheese), preferably with truffles
- 2 cups fresh baby spinach
- 2 cups mozzarella, shredded
- 2 cups shiitake mushrooms, stems removed and thinly sliced
- 2 teaspoon fresh thyme leaves (for serving)
Instructions
Prepare the dough:
- In a large mixing bowl, combine flour, yeast, water, oil, sugar, and salt. Stir well with a silicone spatula to combine until it forms a shaggy dough and no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula.
- Knead the dough on a clean surface for 10 minutes until the surface of the dough is smooth. You can also knead the dough in a stand mixer with a dough hook attached on medium speed for 5 minutes.
- Transfer the dough back into the bowl and cover with cling wrap. Let it rest for up to 1 hour at room temperature until the dough doubles in size.
Make flatbread:
- Preheat oven to 425 F.
- Transfer the dough to a floured surface. Gently roll into a 12-inch circle or oval. Transfer the rolled dough to a large baking sheet lined with parchment paper. Let the dough rest for 5 minutes and use your hands to stretch out the dough a bit more if needed.
- Drizzle the dough with 2 tablespoons olive oil. Sprinkle Italian seasoning on top. Scatter taleggio or fontina (or other cheese) evenly on top, then add baby spinach. Top with shredded mozzarella and shiitake mushrooms. Drizzle with another tablespoon of olive oil.
-
Bake for 12-15 minutes, or until flatbread is crispy on the bottom and cheese has melted and browned a little on top. Let cool about 5 minutes before slicing. Serve topped with fresh thyme.
Notes
How to store: Store leftover flatbread in an airtight container or wrap them in plastic wrap and store them in the fridge for 2-3 days.
How to reheat: The best way to reheat pizza is to either bake it at 350 degrees F for a few minutes in a toaster oven or heat it in a large skillet over medium heat until the crust is hot and the cheese begins to melt.
How to freeze: Wrap the leftovers with several layers of plastic wrap, then store them in a freezer-safe bag for 2-3 months. Thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Rise Time: 1 hour
- Cook Time: 14 minutes
- Category: Pizza
- Method: Bake
- Cuisine: American
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Adrienne says
This recipe is delicious and so easy to make. I added a bit of balsamic glaze as a drizzle and it was perfect. Loved by everyone!
Ben Zimmerman says
This was amazing. I like to eat it right out of the oven when the cheese is still oozing.
Sam | Ahead of Thyme says
Oh yeah, oozing cheese is the best!
Candace says
Loved the flavor combo in this dish. Definitely a keeper!
Sam | Ahead of Thyme says
Thanks! 😀
patrakar babu says
Just made this for the kids and they ate it all up! Thank you!!
Sam | Ahead of Thyme says
So glad to hear! 🙂
Mandy says
yummy this mushroom and spinach flatbread was the best!
Sam | Ahead of Thyme says
Thanks! So glad you enjoyed it!