Name: Mushroom and Spinach Flatbread
Prep time: 15 min
Cook time: PT-468190H15M18S
Total time: 30 min
Ingredients: 1 large herbed flatbread, approximately 12-14 inches round; 3 tablespoons extra virgin olive oil, divided; 4 oz. 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

Description

Mushroom and spinach flatbread is heaven on a place. It is ready in under 30 minutes, making it a life-saver game day meal or weeknight dinner!

Ingredients

1 large herbed flatbread, approximately 12-14 inches round
3 tablespoons extra virgin olive oil, divided
4 oz. 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

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Instructions

Preheat oven to 425 F. Place uncooked flatbread on a rimmed baking sheet, then drizzle with 2 tablespoons olive oil. (If using a flatbread with no herbs on top, you can sprinkle 1 teaspoon Italian seasoning on top at this point).
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 12-14 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.

Prep Time: 15 minutes
Cook Time: 12-14 minutes