This mushroom and ricotta flatbread is packed with flavor and topped with arugula and balsamic glaze. The cheesy goodness from the parmesan and ricotta cheeses gives such a great flavor and the mushroom is cooked with shallots and garlic to give extra flavor!
Can I use something other than ricotta?
I love the texture that ricotta adds to this flatbread, but if you don’t like it, you can replace it with mozzarella or some burrata!
Can I make my own balsamic glaze?
You can! Just google recipes for it (I don’t have one), because I always use store bought.
Should I use fresh parmesan?
I’ve made this flatbread with both before, and while I definitely prefer fresh shredded parmesan, it is still great with pre-shredded! Just don’t use grated parmesan, it will change the flavor.
Should I use store bought or homemade dough?
Whatever you want! I always use store bought because it’s just easier. I use the refrigerated pre-made pizza dough from Trader Joes or Whole Foods.
Mushroom Ricotta Flatbread
Ingredients
- 6 oz pizza dough
- 1 ⅓ cup mushrooms
- ¼ cup ricotta
- ¼ cup shredded parmesan
- Handful of arugula
- 1 shallot thinly sliced
- 3 garlic cloves minced
- Balsamic glaze
- 1 tablespoon olive oil
Instructions
- Heat 1 tablespoon of olive oil in a pan on medium heat.
- Add in the shallots and garlic, stirring until fragrant (about 4-5 minutes).
- Add in the mushrooms, stirring until browned. Remove from heat.
- Roll out the pizza dough to your desired thickness, and spread the mushroom mixture over the dough.
- Dollop the ricotta on different parts of the flatbread, and then sprinkle parmesan over the flatbread.
- Bake according to pizza dough instructions or for about 10-12 minutes, until crust is golden brown.
- Remove from oven and sprinkle arugula on top of the flatbread and drizzle with balsamic glaze.
- Cut and enjoy!
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