Arugula Topped Mushroom Flatbreads
It’s Wednesday night, you’re home at 5:30 and eating dinner by 6- nothing boring, it’s arugula topped mushroom flatbreads. These flatbreads are crispy, with all the umami greatness of the mushrooms and garlic and onions. On top, a simple arugula salad, dressed with balsamic vinegar and olive oil. The bright, peppery flavor of the arugula balances well with the savory mushrooms. It’s simple, but delicious. A great weeknight staple.
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Being A Mushroom Fan
I am such a big mushroom fan, it’s a little silly. I love finding, cooking and eating exotic, wild mushrooms, and sourcing my shiitakes from local mushroom growers. From the locally grown lion’s mane to the wild shaggy parasol’s, it can be easy to ignore the mushrooms sitting on your everyday supermarket shelves. The white button and brown cremini mushrooms aren’t the most exciting edible fungi out there, but when cooked they do still have a lot of flavor and deliciousness. They’re probably never going to be my first choice in mushrooms, but on a budget they’re an amazing way to get a whole lot of umami flavor at a cheap price! They’re prefect for this vegan mushroom flatbread- just make sure you cook them a little first to get some moisture out, or your flatbread might look more like soup.
Looking For Mushroom Recipes? Check out these Fungi-Feasts!
- Vegan Posole with Tempeh and Mushrooms
- Mediterranean Stuffed Mushrooms
- Teff Vegan Burger with White Beans and Mushrooms
- Purple Sweet Potato Vegan Gnocchi with Leek, Mushroom and Coconut Cream Sauce
- Vegan Brown Rice Congee (Savory Rice Porridge) with Jackfruit and Mushrooms
- Eggplant, Chestnut, and Mushroom Vegan Holiday Loaf
Difference Between Flatbread and Pizza
Depending on who you talk to, this might be a mushroom pizza not a mushroom flatbread, but I have trouble calling this recipe pizza. It’s delicious, but it’s not what comes to mind when I think pizza. Technically, the difference between pizza and flatbread is that flatbread uses a non-yeasted dough, whereas pizza dough has risen. By that definition, this is a pizza. But I think there is a more commonly used, not so easily defined difference too, that comes down to the fact that not everything is pizza. It usually has sauce, cheese, and toppings. I don’t think all three of those are needed for a pizza, but without at least two of them I have trouble calling something a pizza. (Vegan) cheese and sauce? Pizza. Sauce with mushrooms? Pizza. Cheese and mushrooms? Pizza. But just sauce, cheese or mushrooms has to go in a different category. Hence, this is a vegan mushroom flatbread recipe.
Making Mushroom Flatbreads for the Weeknight
This recipe is the product of a continuing mini-series I have, where I’ve been creating great weeknight meal ideas. I’m trying to keep these meals affordable and accessible, by keeping the ingredients fairly common, so no wild plants, key limes, or dried hominy in this recipe! Another goal is to keep the cost of these recipes below $10 for the entire dish (these prices will vary depending on where you live and shop, but that’s my estimate). The second main goal is to have them take less than half an hour to whip up, and feed around 4 people. This mushroom flatbread feeds at least 4 people (more, if some of your people are children), and comes in at $9.51, and took about 25 minutes.
First step is to pre-cook the mushrooms, which just gets a little moisture out (otherwise your crust will get soggy). Then roll out your pizza crust – I get mine from Trader Joe’s for $1.29 each- splitting them in half to create four individual flatbreads. Top them with the mushrooms and bake, until the crust is crispy. To make the meal more filling and add some vegetables, we’ve topped the baked flatbreads with a simply dressed arugula salad.
Arugula Topped Mushroom Flatbreads
Ingredients
- 2 pizza doughs (I purchased mine from Trader Joe’s) ($2.58)
- 20 oz. mushrooms, any type(s) ($4.28)
- 1 tbsp. + 1 tsp. olive oil ($0.12)
- 2 cloves garlic ($0.18)
- ½ small onion ($0.25)
- 1 7 oz. bag of pre-washed arugula ($1.99)
- 1 tbsp. balsamic vinegar ($0.10)
- Salt, to taste ($0.01)
Instructions
- Preheat the oven to 425°F (220°C). Prepare two large baking trays with a silicone mat or a little grease.
- While the oven is preheating, mince the garlic, dice the onion, and wash and slice the mushrooms. Heat a teaspoon of oil in a large skillet, and cook the garlic, onion, and mushrooms, along with some salt, for about 5 minutes, or until the mushrooms have lost some moisture.
- Cut each of the pizza doughs in half to create four portions. Stretch the doughs out into squares, placing them on the prepared baking sheets. Sprinkle a little salt on the crusts, and top with the cooked mushrooms. Place in the preheated oven for around 15 minutes, or until the crusts are cooked and slightly browned on the bottoms.
- While the flatbreads are cooking, place the arugula in a mixing bowl, add 1 tbsp. of olive oil and 1 tbsp. balsamic vinegar and toss well, so that all of the greens are coated. Once the flatbreads are baked, remove from the oven and top with a generous portion of arugula. Slice and serve warm.
Notes
Total Recipe Cost: $9.51
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