Roasted Apple & Mushroom Flatbread

Italian flatbreads have long welcomed sweet-savory pairings from the oven. This sheet-pan lunch roasts crisp apples with cremini mushrooms, then tops them with goat cheese, arugula, and balsamic glaze.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 410 cal
• 16g protein
• 42g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 large (12-inch) store-bought flatbread or pizza dough
• 2 medium crisp apples
• 8 oz cremini mushrooms
• 1 tbsp fresh thyme leaves
• 3 tbsp olive oil
• 2 garlic cloves
• 1 cup shredded mozzarella
• 1/2 cup crumbled goat cheese
• 2 cups baby arugula
• 2 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment so cleanup stays easy.
2. 2Thinly slice the apples into half-moons about 1/8-inch thick so they soften without turning mushy.
3. 3Wipe the mushrooms clean and slice them into even 1/4-inch pieces so they roast at the same rate as the apples.
4. 4Toss the apple slices and mushrooms on the sheet pan with most of the olive oil, minced garlic, thyme, salt, black pepper, and red pepper flakes until everything is lightly coated.
5. 5Spread the mixture into a single layer and roast for 12–14 minutes until the apples are tender-edged and the mushrooms are golden and have released their moisture.
6. 6While the produce roasts, brush the flatbread lightly with the remaining olive oil and place it on a second sheet pan or directly on the oven rack for the last few minutes if you want extra crispness.
7. 7Remove the roasted apples and mushrooms, scatter the mozzarella evenly over the flatbread, then spoon the hot apple-mushroom mixture on top.
8. 8Dot with crumbled goat cheese and return the loaded flatbread to the oven for 6–8 minutes until the cheese is melted and the edges are browned.
9. 9Pull the flatbread out and immediately pile the fresh arugula over the hot surface so it wilts just slightly.
10. 10Drizzle the balsamic glaze in thin ribbons across the top for sweet-tart contrast.
11. 11Let the flatbread rest 2 minutes so the toppings set, then slice into generous squares or wedges.
12. 12Transfer to a wooden board for easy sharing at a weekend lunch table and serve while still warm.