Mushroom Marsala Flatbread

The perfect post-run dinner for two.

INGREDIENTS

• 2 tablespoons of olive oil
• 1 diced small sweet onion
• 5 ounces of sliced shiitake mushrooms
• 1/3 cup of dry white wine or marsala wine
• 1 teaspoon of minced garlic
• 4 naan flatbreads (You can find these in most grocery stores)
• 1/2 cup of your favorite pesto*
• 4 ounces of crumbled goat cheese
• 1 cup of grated mozzarella cheese
• 1 cup of baby arugula

INSTRUCTIONS

1. Pre-heat oven to 350 degrees Fahrenheit.
2. Heat up olive oil in a large skillet and add chopped onion. Let it “sweat”, or cook them until fragrant. Then add the sliced mushrooms.
3. Cook the sliced shiitake mushrooms for about 5 minutes or until slightly caramelized, but not darkened.
4. Add the wine and garlic and cook for another 5 to 7 minutes or until a rich caramel color. Remove from heat.
5. Begin assembling your flatbreads by laying out 2 naan flatbreads on a large baking sheet. Drizzle each with olive oil before spreading pesto on each (think like marinara sauce on pizza) using a spoon or butter knife (I’ve used both before).
6. Then, top pesto layer with 1/4 cup of shredded mozzarella, 1/4 cup of arugula, 1/4 of the shiitake mushrooms and 1 ounce of goat cheese. *This recipe is for 4 flatbreads, so all topping ingredients are divided by 4.
7. Baking two flatbreads at a time, bake for 7-10 minutes or until mozzarella is melted and naan flatbreads have golden edges.
8. I would highly recommend that while you’re waiting for the first round of flatbreads to cool, assemble your round and throw them in the oven. By the time you’re done assembling those last 2, your first round should be ready to slice and serve!

*This recipe was highly inspired by Ree Drummond’s version, with some variation of toppings and bake time. Check out her version here.

*My personal favorite pesto is parsley nut pesto. You can find my recipe for it here.

*This recipe makes 4 flatbreads. While you’re happily munching on the first 2, (I find that each person tends to eat 1 for themselves), you’re essentially making lunch for tomorrow.

* I’ve also served these at parties and they’re great for how quick of a turnaround they have between servings. Plus, if you’re having a large gathering, this a very easy recipe to double/triple if need be!