The Briny Lemon: 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

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

Flatbread

Pizza Toppings

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.