Marinated-Mushroom Flatbreads with Capicola

Ok, mushrooms are pretty darn common on pizza, but you can turn them into something special by letting them spend some time in a simple marinade. Mushrooms are natural sponges, so they soak up all the great flavor of whatever they’re placed in. Here, it’s a combination of mildly tangy balsamic vinegar and salty-savory soy sauce. The flavor these mushrooms add to the flatbreads is well worth the time it takes to marinate them. (And be sure to slice them very thinly.)

Capicola (also capocollo or capicollo) is a type of Italian salami made from pork shoulder. It’s dry-cured, not brined, and it’s typically sold in very thinly sliced rounds. If you can’t find it, substitute pepperoni or any salami of your choice.

Thinly Sliced Capicola

Note: Chervil is a feathery fresh herb in the parsley family that has a pleasant anise flavor. It finishes the flatbreads with a bright touch (and prettiness).

Chervil

Also check out Flatbread Pizza with Capicola and Goat Cheese.

Ingredients

• 1/4 cup balsamic vinegar
• 3 tbsp soy sauce
• 4 oz button mushrooms, very thinly sliced
• 2 8.8-oz naan flatbreads
• olive oil, for brushing
• 4 tbsp tomato paste
• 2 garlic cloves, finely chopped
• sea salt
• 2/3 cup very finely grated provolone cheese
• 3 oz thinly sliced capicola, coarsely chopped
• 1/4 cup finely grated parmesan cheese
• 1/4 cup small chervil leaves and stems

Thinly Sliced Mushrooms 

Coarsely Chopped Capicola

Parmesan and Provolone

Preparation

1. Combine the vinegar and soy sauce in a shallow bowl. Add the mushrooms, submerging as much as possible. Cover and let stand at room temperature 2-4 hours. Drain well through a fine-mesh sieve.

Mushrooms in Marinade 

Marinated Mushrooms

Drained Mushrooms

1. Preheat the oven to 375° F. Line a large baking sheet with parchment paper.
2. Lay the flatbreads on the baking sheet and brush with olive oil. Spread each with 2 tablespoons tomato paste and divide the garlic on top. Season lightly with salt.
3. Scatter each with 1/3 cup provolone and divide the drained mushrooms and capicola on top. Scatter each with 2 tablespoons parmesan cheese.
4. Bake until the flatbreads are crispy around the edges and the cheese has melted, 10-11 minutes.

Oil-Brushed Naan 

Tomato Paste Layer

Mushroom Layer

Ready to Bake 

Baked Flatbreads

Transfer to a cutting board and cut into serving pieces. Scatter the chervil on top and serve hot or at room temperature.

Marinated-Mushroom Flatbreads with Capicola