Roasted Mushroom Flat Bread Recipe

Activate yeast

Place warm water (about 100–110°F / 38–43°C) in a small bowl, stir in sugar and sprinkle the active dry yeast over the surface. Let sit 5–7 minutes until foamy.

Mix dough

In a large bowl combine the flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead and rest: Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy (or use a stand mixer with dough hook 4–5 minutes). Lightly coat a clean bowl with 1 tablespoon olive oil, place dough inside, cover with plastic wrap or a kitchen towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Prepare mushrooms and onion: In a medium bowl combine mushrooms, sliced red onion, sliced garlic, thyme, 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon black pepper. Toss to coat evenly.

Roast: Spread the mushroom mixture in a single layer on the prepared baking sheet. Roast in preheated oven for 15–18 minutes, tossing once halfway, until mushrooms are browned and onions are soft and slightly caramelized. Remove from oven and set aside to cool slightly.

Preheat oven to 500°F (260°C) with a pizza stone or an inverted heavy baking sheet inside. If you don't have a stone, use the rimmed baking sheet used for roasting (remove parchment).

Shape dough: Punch down risen dough, turn out onto a lightly floured surface and divide into two equal pieces for two smaller flatbreads or keep whole for one large. Roll or stretch each piece into a 10–12-inch oval or round about 1/4 inch thick.

Prepare topping base: Spread the ricotta or goat cheese in an even thin layer over the dough, leaving a 1/2-inch border. Sprinkle grated Parmesan lightly over the cheese layer.

Top with mushrooms: Using a slotted spoon, spread the roasted mushrooms and onions evenly over the cheese layer, leaving the border. Drizzle any juices from the roasting pan sparingly if desired (no more than 1 tablespoon).

Bake: Transfer the flatbread to the preheated stone or inverted baking sheet (use a pizza peel or another sheet to help). Bake 8–12 minutes until crust is blistered and golden and edges are crisp. Rotate halfway for even browning.

Dress the greens: In a small bowl toss arugula or baby spinach with lemon zest, lemon juice, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and chili flakes to taste.

Remove flatbread from oven and let rest 2 minutes. Scatter the dressed greens over the hot flatbread so they wilt slightly. Finish with a light drizzle of extra-virgin olive oil and an optional sprinkle of additional Parmesan or flaky salt.

Slice and serve: Use a pizza cutter or sharp knife to slice into 6–8 wedges (depending on size). Serve warm. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven for 6–8 minutes to crisp.