Mushroom Sage Flatbread
Delicious combination of mushrooms and sage as a flatbread pizza
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Servings: 8
Ingredients
- 2 Flatbreads or Naan
- 2-3 tbsp Salty Olive EVOO – we like Fior Fiore or Garlic
- 8 oz mushrooms – try a mix if you are feeling adventurous
- 1 small shallot, finely chopped
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan or Asiago cheese
- 4-5 Fresh Sage leaves, thinly sliced and extra for garnish
- sea salt and pepper to taste
- 1-2 tbsp Salty Olive Aged Balsamic or Fig vinegar
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set out your flatbreads.
- Heat 2 tbsp EVOO in a skillet over medium-high heat. Add shallots and cook 1–2 minutes. Add mushrooms and cook until they release moisture and start to brown (about 5–7 minutes). Stir in garlic and fresh sage; season with salt and pepper. Remove from heat.
- Brush each flatbread lightly with olive oil. Sprinkle a bit of mozzarella. Evenly distribute the mushroom mixture. Top with the rest of the cheese.
- Bake for 8–10 minutes, or until cheese is melted and bubbly and edges are golden.
- Drizzle with aged balsamic or balsamic glaze. Garnish with extra sage leaves and a sprinkle of sea salt.Slice and serve warm!
