Grilled Apple Mushroom Flatbread

Flatbreads trace their roots to Italian tables where simple dough becomes a canvas for seasonal produce. Grilling pizza dough with cremini mushrooms and thin apple slices yields a shareable lunch topped with mozzarella, fontina, and bright arugula.

Serves 4 · 25 min prep · 18 min cook

Estimate for one serving

• 395 cal
• 15g protein
• 44g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 lb store-bought pizza dough
• 10 oz cremini mushrooms
• 1 large Granny Smith apple
• 6 oz fresh mozzarella
• 2 oz shredded fontina cheese
• 1 tbsp chopped fresh rosemary
• 2 cloves garlic
• 3 tbsp olive oil
• 2 tbsp balsamic glaze
• 2 cups arugula
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Let the dough sit at room temperature for 20 minutes so it is easy to stretch. Preheat a grill or grill pan to medium-high heat, about 400°F surface temperature.
2. 2Slice mushrooms thinly and mince the garlic. Core the apple and cut into very thin half-moons so they soften quickly on the heat.
3. 3Heat a skillet over medium-high with a tablespoon of olive oil. Sauté mushrooms and garlic until deeply browned and fragrant, 6 to 8 minutes. Season with salt, pepper, and half the rosemary.
4. 4Divide dough into two balls. On a lightly floured surface stretch each into a rustic oval about ¼-inch thick. Brush both sides lightly with olive oil.
5. 5Place dough directly on the hot grill grates. Grill 2 to 3 minutes until the bottom has defined char marks and the top starts to bubble. Flip carefully.
6. 6Immediately scatter the sautéed mushrooms, apple slices, torn mozzarella, and fontina over the hot side. Close the grill lid or cover with a metal bowl and cook 3 to 4 minutes until cheese melts and crust is crisp.
7. 7Transfer flatbreads to a cutting board. Scatter remaining rosemary and red pepper flakes.
8. 8Drizzle with balsamic glaze in thin ribbons while still hot so it soaks in slightly.
9. 9Top with fresh arugula for peppery contrast and a final drizzle of olive oil.
10. 10Slice into shareable strips or squares. Serve warm as a weekend lunch centerpiece that guests can pull apart.
11. 11If making ahead, grill the plain dough bases earlier, then top and finish under a broiler just before serving.