These Caramelized Mushroom Flatbread Pizzas are quick, easy, and totally tasty! We love to use pita bread and naan as pizza crust for a crazy fast pizza fix! Recipe yields 2 large flatbread pizzas or 4 minis.
Slice mushrooms, chop shallots, and grate your cheeses.
Bring a large pan or skillet to high heat (I set mine to an 8/10) so the mushrooms have enough room. Once hot, add 1 TBSP of oil and your mushrooms in a single layer if possible. (It's okay if some overlap) Allow them to sear for 2 minutes untouched until golden on the bottom, then sauté for an additional 2 minutes or until browned and tender. Reduce heat to medium, move mushrooms to the side. Add a little drizzle of oil to the empty side of the skillet and add your shallots. Sauté briefly until crispy and browned. Transfer mixture to a bowl/plate.
Spread pesto onto your flatbreads and top with some of the cheese mixture (save half for topping). Next add your mushroom-shallot mixture, remaining cheese, and chopped spinach.
Place on a lined or greased baking sheet and place on the center rack oven. Bake for 5-8 minutes for mini naan or approx. 8-12 for large flatbread. Mine were little and ready in about 6 minutes!
Dive in while it's hot and enjoy!
Notes
No shallots? No problem! You can absolutely use minced onion or garlic (or a little of both!) in place of the shallots. The flavor profiles are similar and all rock in this recipe. Just make sure you choose at least one of them.Arugula and spinach are totally interchangeable here based on preference/availability.Craving a bit of savory sweetness? A little drizzle of balsamic glaze on top is glorious!Nutrition Facts below are estimated per slice (3 slices per large naan flatbread) using an online recipe nutrition calculator. Adjust as needed and enjoy!