Roasted Mushroom Flatbread

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 2 large (about 10-inch) store-bought flatbreads or naan
• 14 oz mixed mushrooms (cremini, oyster, maitake)
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves
• 1 tsp chopped fresh rosemary
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 6 oz fresh mozzarella
• 1/2 cup ricotta cheese
• 2 cups baby arugula
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves
• 1/4 cup Parmesan cheese, grated

Instructions

1. 1Preheat the oven to 425°F and place a baking sheet or pizza stone inside to heat.
2. 2Clean and tear the mushrooms into rustic pieces. Toss them on a second sheet pan with most of the olive oil, thinly sliced garlic, rosemary, salt, pepper, and red pepper flakes.
3. 3Roast the mushrooms on the middle rack until deeply browned at the edges and fragrant, 15 to 18 minutes, stirring once halfway.
4. 4While mushrooms roast, stir ricotta with lemon zest, a drizzle of olive oil, and salt. Tear mozzarella into small pieces.
5. 5Carefully place the flatbreads on the preheated baking sheet. Spread a thin layer of the seasoned ricotta over each, leaving a small border.
6. 6Scatter the hot roasted mushrooms and mozzarella pieces evenly over the ricotta. Return to the oven and bake until the cheese melts and the edges of the flatbread crisp and turn golden, 8 to 10 minutes.
7. 7In a small bowl toss arugula with lemon juice and the remaining olive oil.
8. 8Remove flatbreads from the oven. Immediately top with the dressed arugula, torn basil, and a shower of grated Parmesan.
9. 9Slice each flatbread into quarters or strips for easy sharing. Serve warm on a board so everyone can grab a piece; leftovers reheat nicely in a toaster oven the next day.