clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mushroom Flatbread with Spinach made with homemade pizza dough, truffle Italian cheeses, and shiitake mushrooms, makes a perfect appetizer or simple dinner. |

Mushroom Flatbread with Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 1 hour 24 minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian


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.


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)


Prepare the dough:

  1. 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.
  2. 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.
  3. 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:

  1. Preheat oven to 425 F.
  2. 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.
  3. 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.
  4. 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.


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