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Cheesy Mushroom and Arugula Flatbread

Closeup flatbread
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Mozzarella and Gruyère cheese add plenty of creaminess and umami to this flatbread, and pair beautifully with the earthiness of shiitake mushrooms, and peppery arugula leaves.

Ingredients

Scale
  1. Reynolds Wrap® Heavy Duty Foil
  2. 1 6 x 12-inch artisan flatbread or thin pizza crust
  3. 1 tablespoon pesto
  4. 4 ounces mozzarella cheese , sliced into 1/2-inch thick pieces that are approximately 2 inches long and wide
  5. 1 tablespoon + 1 teaspoon olive oil
  6. 1.5 ounce (about 1/2 cup) Gruyère cheese, shredded
  7. 6 to 7 medium shiitake mushrooms, stems removed, sliced into strips
  8. 1/4 medium size red onion (about 2 ounces), sliced into half moons
  9. Salt and pepper
  10. Good handful of arugula
  11. 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Preheat the oven to 425ºF.
  2. Cover a sheet pan with Reynolds Wrap® Heavy Duty Foil, and place the flatbread on top.
  3. Using a brush, spread the pesto across the flatbread, leaving about ½-inch of the edges bare.
  4. Top with mozzarella and bake in the middle rack for 5 minutes.
  5. Meanwhile, add 1 tablespoon olive oil to a medium size pan over medium heat. When the oil is hot, add mushrooms and red onion and stir fry for 4 minutes. The onions will be soft but still yielding a slight crunch. Turn the heat off and set aside.
  6. Take the flatbread out of the oven and spread the mushroom and onion mixture over it, covering the flatbread evenly. Season with salt and pepper. 
  7. Add the Gruyère cheese on top and return the flatbread to the oven. 
  8. Bake for 5 to 6 minutes. 
  9. Optional: For a slightly brown color on the cheese, move the sheet pan to the top grill and broil on hi for 1 to 2 minutes. Keep an eye on the cheese as can burn quickly!
  10. Meanwhile, put the arugula in a mixing bowl and add the remaining 1 teaspoon olive oil and lemon juice. Toss to coat evenly and set aside.
  11. Take the flatbread out of the oven, transfer to a serving plate and slice into 6 pieces. Top with the arugula and serve.

Notes

Leftovers: Wrap your leftover flatbread with Reynolds Wrap® Heavy Duty Foil or transfer to a storage container. Refrigerate for up to 3 days. 

 

Nutrition

Keywords: Pizza, open face sandwich

Find it online: https://pickledplum.com/cheesy-mushroom-flatbread/

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