Mushroom and Brussels Sprout Flatbread
If you’re craving a cozy yet sophisticated meal that balances earthy flavours with a satisfying crunch, this Mushroom and Brussels Sprout Flatbread is the perfect choice. Inspired by the rustic charm of a classic pizza, this recipe brings together the umami richness of sautéed mushrooms and the subtle bitterness of tender Brussels sprouts, all nestled atop a crisp flatbread base. With a sprinkle of melty cheese and a hint of thyme, each bite delivers a harmony of textures and tastes that’s both comforting and elevated. Whether you’re hosting a casual dinner or treating yourself to a weeknight indulgence, this flatbread is easy to whip up and endlessly customizable—think of it as your canvas for seasonal flavours. Let’s dive into this simple yet delicious creation!
Ingredients:
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For the Base:
- 1 large flatbread or pizza dough (store-bought or homemade, about 12 inches)
- 1 tablespoon olive oil (for brushing)
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For the Toppings:
- 1 cup cremini or button mushrooms, thinly sliced
- 1 cup Brussels sprouts, trimmed and thinly sliced
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
- 1/2 cup shredded mozzarella cheese (or a mix with fontina for extra creaminess)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper to taste
- Optional: A drizzle of truffle oil or balsamic glaze for finishing
Instructions:
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Preheat the Oven:
Set your oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat up. -
Prepare the Vegetables:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and start to brown. Add the Brussels sprouts, shallot, and garlic to the pan. Cook for another 3-4 minutes until the Brussels sprouts soften slightly. Season with salt, pepper, and thyme. Set aside. -
Assemble the Flatbread:
Place the flatbread or rolled-out pizza dough on a baking sheet or the preheated pizza stone. Brush the surface with 1 tablespoon of olive oil. Evenly spread the sautéed mushroom and Brussels sprout mixture over the base. Sprinkle the mozzarella and Parmesan cheeses on top. -
Bake:
Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are golden and crisp. -
Finish and Serve:
Remove from the oven and let it cool for a minute. Optionally, drizzle with a little truffle oil or balsamic glaze for an extra flavour boost. Slice and serve warm.
- Customization: Swap mozzarella for goat cheese or ricotta for a tangier twist. Add a handful of arugula after baking for a fresh, peppery bite.
- Vegan Option: Use a dairy-free cheese alternative and check that your flatbread is vegan-friendly.
- Texture Tip: For crispier Brussels sprouts, you can roast them separately at 400°F (200°C) for 10 minutes before adding them to the pizza.