Garlic mushroom flatbread pizzas
- Ailsa Burt
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Serves 2
Easy
Prep: 5 mins
Cook: 25 mins
0 reviews
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Top flatbreads with mozzarella and garlic mushrooms for an easy and speedy midweek meal. Cut into wedges and serve with a green salad on the side
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Ingredients
Nutrition
Units:
MetricUS
-
2 shallots
halved and finely sliced
-
300g mushrooms
quartered
-
3 garlic cloves
sliced
-
2 tbsp olive oil
-
small handful of parsley
finely chopped
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2 flatbreads
-
4 tbsp béchamel sauce
-
75g mozzarella
grated
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6 sage leaves
-
green salad
to serve
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Nutrition: Per serving
-
kcal466
-
fat22g
-
saturates9g
-
carbs44g
-
sugars5g
-
fibre6g
high
-
protein20g
-
salt0.75g
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Method
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step 1
Heat the oven to 220C/200C fan/gas 7. Toss the shallots, mushrooms and garlic with the oil and some seasoning on a large baking tray. Spread out evenly and roast in the oven for 12-15 mins until just golden all over. Remove from the oven and transfer to a bowl along with any juices and mix in the parsley.
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step 2
Arrange the flatbreads on the baking tray and spread over the béchamel sauce. Scatter over the mozzarella, cooked mushrooms and sage leaves, then cook in the oven for 6-8 mins until golden and melted. Serve cut into wedges, with a green salad on the side.
Recipe from Good Food magazine, February 2025
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