Quick Golden Oyster Flatbread Pizzas
Whether you’re looking for a craveable snack or a quick weeknight meal, these mushroom flatbread pizzas are sure to satisfy! They deliver big flavor and come together in minutes. An easy recipe to try with kids so they can put together their own mushroom masterpiece!
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 4 flatbreads
Ingredients
5 tablespoons extra virgin olive oil, divided
12 ounces RI Mushroom Co. Golden Oyster mushrooms, chopped
1 tablespoon chopped garlic
2 tablespoons fresh oregano, chopped
Kosher salt, and freshly cracked black pepper, to taste
4, 10” flatbread pita or naan bread
½ cup prepared tomato sauce, vodka sauce, Alfredo sauce, or pesto, divided
2 cups (8 ounces) low-moisture mozzarella cheese, shredded, divided
¼ cup fresh basil, sliced finely or chiffonade, for topping
Freshly grated Pecorino Romano or Parmesan cheese, for topping
Directions
Preheat the oven to 400°F. In a large lidded non-stick skillet over high heat, add 3 tablespoons extra virgin olive oil. Once the oil is shimmering, add chopped RI Mushroom Co. Golden Oyster mushrooms, and stir to coat in olive oil. Sauté mushrooms, stirring occasionally, until they start to get browned, about 5 minutes.
Add chopped garlic and chopped oregano. Cook until fragrant, about 60 seconds. Remove from heat and add a splash of water, and continue to cook until all the liquid evaporates (optional). Season to taste with salt and black pepper, and place aside in a medium bowl.
Spread the remaining 2 tablespoons extra virgin olive oil on 2 separate baking sheets (1 tablespoon each) and place the 10” flatbread pita or naan in the olive oil so it coats the bottom. Onto each flatbread, spread 2 tablespoons of prepared tomato sauce, vodka sauce, Alfredo sauce, or pesto, spreading to the very edge.
Top each flatbread with ½ cup shredded low-moisture mozzarella, spreading to the edge. Evenly divide the sautéed mushrooms (~½ cup) over each of the flatbreads. Place the flatbreads into the oven until the cheese is melted and bubbly and the bottom is crispy, about 8-12 minutes.
Remove from the oven and let cool for 1 minute before topping with freshly grated parmesan and chiffonade basil. Slice and enjoy immediately!
Chef’s Notes:
Feel free to swap the tomato sauce for basil pesto, vodka sauce, or any other pizza sauce. Other toppings are always welcomed!
Other mushroom varieties work amazingly for the recipe, including Chef’s Mix, Blue Oyster, Maitake, or Lion’s Mane mushrooms.