This truffle mushroom flatbread pizza is made with caramelized onions, mushrooms, truffle oil, and topped off with peppery arugula. It’s an easy dinner idea or a perfect appetizer for your next party.
Why You’ll Love this Recipe
You’ll love how easy it is to make these truffle mushroom flatbreads. They’re a little sweet from the caramelized mushrooms, salty from the cheese, with the perfect umami flavor thanks to the truffle oil.
They make an easy dinner or a simple party appetizer. Our family makes these all the time, and if you’re thinking, no way will my kid eat that! Throw a pepperoni flatbread pizza in the oven alongside your truffle mushroom flatbreads, it’ll take an extra 2 minutes to whip together, they’ll be happy and you’ll be happy!
If you love flatbread pizzas, try out peach burrata pizza next!
- Flatbreads. Flatbread makes up the base of these mushroom flatbread pizzas. You can use flatbreads like pitas, naan, artisan flatbread, or even lavash bread. I usually use naan.
- Mushrooms. I recommend using cremini mushrooms, also called crimini, bella, baby bella, or baby portobello mushrooms.
- Onion. We use a sweet onion, sometimes called a Vidalia onion. If your grocery store does not have this you can use a yellow onion instead.
- Mozzarella. Shredded mozzarella gives these flatbread a classic gooey cheese base and pizza-like flavor.
- Olive Oil. A little olive oil is used to caramelize the onions and create a simple dressing for the arugula.
- Rosemary. Dried rosemary helps flavor the mushrooms.
- Basil. Dried basil is added to the mushrooms for flavor.
- Thyme. Dried thyme flavors the mushrooms with the other herbs.
- Oregano. Dried oregano is added with the other herbs to the mushrooms.
- Salt & Pepper. Salt and pepper are added to the mushrooms and arugula.
- Arugula. Arugula tops off the truffle mushroom flatbread pizzas and adds a fresh and peppery flavor.
- Lemon Juice. A little fresh lemon juice is added to the arugula with a little olive oil to create a simple dressing, and add a bright, citrus, and acidic flavor.
- Truffle Oil. A little truffle oil is drizzled over top of the flatbreads to finish them off adding a rich umami flavor.
- Parmesan. Just a pinch of shredded parmesan cheese helps finish these flatbreads off adding a salty punch.
How to Make this Recipe
- Caramelize onions. Heat a little olive oil in a frying pan over medium heat and add your thinly sliced onion. Cook and stir for about 20 minutes or longer over medium, to medium-low heat until the onions are brown and caramelized. Be careful not to burn them. Picture 1a shows onions after 5 minutes, picture 1b shows onions caramelized after 20 minutes.
- Add Mushrooms. Add in your sliced mushrooms, herbs and spices, and cook for an additional 3-4 minutes.
- Layer flatbreads. Place your flatbreads on a baking sheet and top with mozzarella (picture 3a) cheese. Spread your onion and mushroom mixture over top (picture 3b).
- Bake. Bake the mushroom flatbreads at 425 degrees Fahrenheit for 5-8 minutes.
- Dress arugula. While the mushroom flatbreads are baking, toss the arugula with olive oil, lemon juice, and salt and pepper.
- Top Flatbreads. Remove mushroom flatbreads from the oven and drizzle with truffle oil. Slice and top with dressed arugula and a little parmesan cheese. Serve immediately.
What is Truffle Oil?
One of the not-so-secret ingredients in this mushroom flatbread recipe is truffle oil. Truffle oil is an oil that has been infused with the aroma and flavor of truffles. Truffles are a type of fungi, similar to a mushroom but have a rich umami flavor that will leave you drooling. (Not to be confused with the chocolate candy truffle!) Truffles are decadent and can be extremely expensive, up to $3,000/pound! Truffle oil is not nearly so pricey, I got mine for around $10.
White vs. Black Truffle Oil
You might find both black and white truffle oil at the store and wonder which one you should grab. Either will work, it is really personal preference depending on your tastes.
White truffle oil has a more delicate flavor with a garlicky aroma. Black truffle oil has a more pungent aroma. I tend to prefer the flavor of white truffle oil over black. Overall, I think white truffle oil pairs better with this truffle mushroom flatbread recipe.
Frequently Asked Questions (FAQs)
Flatbread and pizza dough have similar flavors, however pizza dough is usually airier and chewier, where flat bread is typically thinner and crispier.
Truffle is hard flavor to pinpoint, ask someone and they will likely give you a different answer than the next person. Truffles have an umami flavor. I would describe the flavor as earthy, savory, a little musty and meaty.
Yes! If you’d like to use fresh herbs instead of dried herbs, simply triple the amount used. For example, instead of using ¼ teaspoon of dried rosemary, just ¾ teaspoon of finely chopped fresh rosemary.
- Be patient. Be patient when caramelizing the onions. You want to cook them low and slow making sure you don’t burn them. You need low and slow heat to draw out the water and sugar and caramelize them until they are a deep golden brown. You need a minimum of 20 minutes or longer to caramelize the onions.
- Caramelize the onions ahead. You can actually make the caramelized onions 1-2 days in advance to make your assembly the day of quick and easy.
- Make it big or small. This recipe can be used to make two medium/large flatbreads or grab some smaller flatbreads and make four.
- Air fry it. Feel free to pop these truffle mushroom flatbread pizzas in the air fryer instead of the oven (if your air fryer is big enough!). I recommend air frying them at 400 degrees Fahrenheit for about 7 minutes, the amount of time needed may vary slight from air fryer to air fryer.
- How to serve. These mushroom flatbreads make a great appetizer, or serve them as the entrée alongside a soup or salad.
Recipe Variations and Substitutions
- Mushrooms. I typically use cremini mushrooms in this recipe, if you’re not seeing them at the store they may also be labeled at crimini, baby portobello, baby bella, or bella mushrooms—they’re all the same thing. You can alternatively use shiitake, oyster, or porcini mushrooms if you prefer.
- Cheese. I usually use mozzarella cheese for a classic flatbread pizza flavor. Gruyere is another favorite of mine, it adds a nice nutty flavor. But feel free to experiment, this truffle mushroom flatbread would also be delicious with jack cheese, Havarti, goat cheese, or brie.
- Toppings. Try adding a thin layer of ricotta, crispy bacon, prosciutto, or feta crumbles.
- Drizzle. A drizzle of truffle oil adds a rich, robust flavor to this recipe. It’s also delicious with balsamic glaze, honey, hot honey, or pesto if you feel like mixing it up.
- Flatbread. There are plenty of things you can use as the base of your mushroom flatbread. You can use store bought or homemade artisan flatbread, pitas, naan, pre-baked pizza crusts, focaccia bread, or homemade pizza dough or try our easy, no yeast pizza crust.
Using Pizza Dough to Make Flatbread
If you’d like to try using our homemade pizza crust as your flatbread base, we have a few tips to make it a little more “flatbread-like.”
- Roll the dough thin, but not so thin holes tear in it
- Make a couple smaller pizzas instead of one big one, it makes the dough easier to manage
- Prick the pizza crust all over with a fork to prevent air bubbles
- Brush both sides of the dough with olive oil or melted butter and lightly salt, this adds a rich flavor and will help it crisp up nicely
- Bake according to the pizza crust’s instructions. If you are using our recipe, bake at 475 degrees Fahrenheit for about 10 minutes.
How to Store this Recipe
These truffle mushroom flatbreads are best eaten fresh. Any leftovers should be covered and refrigerated. They can be refrigerated for up to 3 days.
If you’d like to reheat it you can pop these mushroom flatbread pizzas back in the oven or air fryer at 400 degrees Fahrenheit for about 7 minutes, until the cheese is melted. If reheating, remember the arugula will wilt when heated.
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Truffle Mushroom Flatbread
- 2 flatbreads (or 4 small flatbreads)
- ½ large thinly sliced sweet Vidalia onion (about 1 cup)
- 8 ounces sliced Cremini mushrooms (about 4 cups)
- 3 teaspoons olive oil divided
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 cup mozzarella cheese shredded
- 1 tablespoon truffle oil
- 4 cups arugula
- 1 ½ teaspoons lemon juice
- Salt and pepper to taste
- Parmesan cheese
- Preheat oven to 425 degrees Fahrenheit. Wash and dry mushrooms and slice thinly. Add sliced mushrooms, slice your onion in half and thinly slice.
- Add 2 teaspoons of olive oil to a frying pan and add onions. Cook over medium heat, stirring for about 20 minutes or longer until they have shrunk, are a brown golden color, and caramelized. Cook them low and slow so they don’t burn.
- Add in mushrooms, rosemary, basil, thyme, oregano, salt and pepper and coat thoroughly. Cook for 3-4 minutes until mushrooms have softened.
- Place flatbreads on a baking sheet. Sprinkle mozzarella cheese over both flatbreads evenly. Spread mushroom and onion mixture over top of the cheese and flatbread. Bake for 5-8 minutes until flatbread is golden and cheese is melted.
- While flatbreads are in the oven prepare the salad. Toss arugula with 1 ½ teaspoons olive oil, 1 ½ teaspoons lemon juice, salt, and pepper.
- Remove flatbreads from oven, drizzle truffle oil on top. Cut into even pieces. Top flatbreads with arugula salad and fresh Parmesan. Serve immediately.
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