Mushroom and Ricotta Flatbread
This mushroom and ricotta flatbread is packed with flavor and topped with arugula and balsamic glaze. The cheesy goodness from the parmesan and ricotta cheeses gives such a great flavor and the mushroom is cooked with shallots and garlic to give extra flavor!
Can I use something other than ricotta?
I love the texture that ricotta adds to this flatbread, but if you don’t like it, you can replace it with mozzarella or some burrata!
Can I make my own balsamic glaze?
You can! Just google recipes for it (I don’t have one), because I always use store bought.
Should I use fresh parmesan?
I’ve made this flatbread with both before, and while I definitely prefer fresh shredded parmesan, it is still great with pre-shredded! Just don’t use grated parmesan, it will change the flavor.
Should I use store bought or homemade dough?
Whatever you want! I always use store bought because it’s just easier. I use the refrigerated pre-made pizza dough from Trader Joes or Whole Foods.
If you like this recipe, you may also like:
Mushroom and Ricotta Flatbread
Ingredients
- 6 oz pizza dough
- 1 1/3 cup mushrooms (the type is up to you)
- 4 tbsp ricotta
- 1/4 cup shredded parmesan
- Handful of arugula
- 1 shallot (thinly sliced)
- 3 garlic cloves (minced)
- Balsamic glaze
- 1 tbsp olive oil
Instructions
- Preheat oven to 450.
- Heat 1 tbsp of olive oil in a pan on medium heat.
- Add in the shallots and garlic, stirring until fragrant (about 4-5 minutes).
- Add in the mushrooms, stirring until browned. Remove from heat.
- Roll out the pizza dough to your desired thickness, and spread the mushroom mixture over the dough.
- Dollop the ricotta on different parts of the flatbread, and then sprinkle parmesan over the flatbread.
- Bake according to pizza dough instructions or for about 10-12 minutes, until crust is golden brown.
- Remove from oven and sprinkle arugula on top of the flatbread and drizzle with balsamic glaze.
- Cut and enjoy!
