Mushroom Flatbread with White Miso
Mar 09, 2024 10:23 AM
Store-bought flatbread is the foundation of this satisfying, mostly hands-off recipe. Simple and flavor-packed toppings add up to a flatbread that’s fast and easy and special enough for impromptu entertaining: Oven-roasted mushrooms bring an umami bomb of flavor, as does a two-ingredient miso, heavy cream sauce, and a blend of Parmesan and mozzarella cheese.
To keep the arugula fresh and crisp, add it to the mushroom flatbread after the flatbread is done cooking, just before serving.
Ingredients:
- 1 1/2 pounds fresh mushrooms (such as oyster, beech, and/or cremini), cut into small pieces (about 7 cups)
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, plus more to taste
- 1 large garlic clove, grated
- 1/2 cup heavy cream, plus more as needed
- 2 tablespoons white miso
- 1 (16 1/2- x 4 1/2-inch) flatbread (such as Trader Joe’s Pizza Crust)
- 2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)
- 1 1/4 ounces Parmesan cheese, grated (about 1/3 cup)
- 1 1/2 cups loosely packed baby arugula
Prep Time:
25 minutes
Total Time:
55 minutes
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