What cheese goes well with mushrooms?

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.

How do you serve mushroom spinach flatbread?

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.

Do you need to precook the mushrooms on pizza?

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.

Mushroom Flatbread with Spinach

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)

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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