These truffled mushroom flat bread have sweet caramelized onions, savory mushrooms, Italian herbs, gooey mozzarella, all topped off with spicy arugula, fresh Parmesan, and a drizzle of decadent truffle oil.
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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Notes
White vs. Black Truffle Oil. 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 flatbread recipe.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 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 it 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.