Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, April 30, 2015

Vegetarian Flatbread Pizza with Baby Bello Mushrooms

Flatbread is a great vehicle for making fast, easy, thin-crust pizza in your own kitchen. Baby portobello mushrooms bring the “meat” to this pie, and a fruity base of tomato paste (not sauce) adds extra richness to complement the fresh tomato slices.

Note: Baby portobellos are the “medium-sized” type of this mushroom—smaller than fully matured ones and larger than button-sized criminis. If you can’t find babies, substitute a larger amount of criminis or very thin slices of one large portobello.

Baby Bello Mushrooms
Freshly grated Parmesan (or Romano) cheese packs a lot of salty, cheesy flavor without smothering the pizza when melted—and a small piece goes a long way when you shred it yourself.

For an even flatter flatbread pizza, check out Flatbread Pizza with Capicola and Goat Cheese.

Serves 2-3

  • 1 12 X 10-inch flatbread (about 10.5 oz)
  • olive oil, for brushing
  • 3 tbsp tomato paste
  • 2 garlic cloves, finely chopped
  • 1/4 tsp dried red chile flakes
  • sea salt
  • 2 small roma tomatoes, very thinly sliced
  • 4 oz baby portobello mushrooms, very thinly sliced (each about 2 inches diameter)
  • 1/4 cup thinly sliced green bell pepper
  • 1/4 cup thinly sliced red onion
  • 2/3 cup grated Parmesan cheese
  • 1/2 tsp dried oregano
Pizza Toppings
Grated Cheese
  1. Preheat the oven to 375° F.
  2. Lay the flatbread on a baking sheet lined with parchment paper. Brush with olive oil and spread with tomato paste. Scatter garlic over the tomato paste and season with chile flakes and salt. Scatter the tomato slices on top.
  3. Top with mushrooms, bell pepper, and onion and scatter cheese over all. Sprinkle with dried oregano.
  4. Bake until the flatbread is crispy around the edges and the cheese has melted, 12 minutes.
Base Layer 
Tomato Layer 
Mushroom Layer
Pepper and Onion Added
Ready to Bake
Baked Pizza
Transfer to a cutting board and cut into serving pieces. Serve hot or at room temperature.

Vegetarian Flatbread Pizza with Baby Bello Mushrooms

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