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.
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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.
Serves 2-3
Ingredients
- 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
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Flatbread
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Pizza Toppings
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Grated Cheese |
Preparation
- Preheat the oven to 375°F.
- 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.
- Top with mushrooms, bell
pepper, and onion and scatter cheese over all. Sprinkle with dried oregano.
- Bake until the flatbread is
crispy around the edges and the cheese has melted, 12 minutes.
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Base Layer
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Tomato Layer |
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Mushroom Layer
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Pepper and Onion Added
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Ready to Bake
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Baked Pizza |
Transfer to a cutting board and cut into serving
pieces. Serve hot or at room temperature.
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Vegetarian Flatbread Pizza with Baby Bello Mushrooms |
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