Dinner

Garlic Mushroom Flatbread Pizzas Recipe

ByJack Voss November 23, 2025November 23, 2025

Introduction

These garlic mushroom flatbread pizzas offer a quick and delicious way to enjoy a comforting meal with fresh, earthy flavors. Loaded with sautéed mushrooms, aromatic garlic, and melted mozzarella on a crisp flatbread, they make a perfect lunch or light dinner.

There are two small round pizzas on a metal baking tray placed on a white marbled surface. Both pizzas have one layer of light golden crust that looks soft and slightly thick, topped evenly with a creamy white cheese layer. The cheese is melted with some light brown spots, showing it is baked. On top of the cheese, there is a layer of mixed mushrooms in various dark brown and tan shades, with some green herbs scattered around. The pizza at the top is cut into six slices while the one at the bottom is whole. On the left side of the tray, there is a pizza cutter with a round silver blade and a wooden handle, some crumbs stuck to the blade. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 shallots, halved and finely sliced
300g mushrooms, quartered
3 garlic cloves, sliced
2 tbsp olive oil
Small handful of parsley, finely chopped
2 flatbreads
4 tbsp béchamel sauce
75g mozzarella, grated
6 sage leaves
Green salad, to serve

Instructions

Step 1: Preheat the oven to 220°C (200°C fan/gas mark 7). Toss the shallots, mushrooms, and garlic with olive oil and some seasoning on a large baking tray. Spread them out evenly.
Step 2: Roast the vegetables in the oven for 12–15 minutes until golden all over. Remove from the oven and transfer to a bowl along with any juices. Mix in the chopped parsley.
Step 3: Arrange the flatbreads on the baking tray. Spread each flatbread evenly with the béchamel sauce, then scatter over the grated mozzarella, the roasted mushroom mixture, and top with sage leaves.
Step 4: Return to the oven and cook for 6–8 minutes until the cheese has melted and the flatbreads are golden. Serve warm, cut into wedges, alongside a green salad.

Tips & Variations

Use a mix of wild mushrooms for more depth of flavor.
Swap béchamel for a tomato base to add a tangier twist.
Add a sprinkle of chili flakes for a slight kick.
Fresh thyme or rosemary can be used instead of sage for a different herb aroma.

Storage

Store leftover flatbread pizzas in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 5–7 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Two small pizzas on a worn metal baking tray set on a white marbled texture. One pizza is whole, showing a crust with a golden-brown edge, topped with melted white cheese, chunky golden and dark brown mushrooms, and sprinkled green herbs. The second pizza is cut into six slices, with the same toppings of white cheese, mushrooms in brown and tan colors, and green herbs; the crust is light golden. Near the bottom left of the tray lies a pizza cutter with a wooden handle and a round silver blade. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flatbread?

Yes, any similar flatbread like naan or pita will work well, just adjust cooking times slightly if needed.

Is béchamel sauce difficult to make?

Béchamel is a simple white sauce made from butter, flour, and milk. You can buy it ready-made or easily prepare it at home following basic sauce recipes.

Garlic Mushroom Flatbread Pizzas Recipe

★★★★★

4.4 from 84 reviews

Author: Jack
Total Time: 30-33 mins
Yield: 2 servings 1x
Diet: Vegetarian

Description

This Garlic Mushroom Flatbread Pizza recipe is a quick and flavorful twist on traditional pizza, featuring roasted garlic, mushrooms, and shallots atop creamy béchamel sauce and melted mozzarella. Crafted on crispy flatbreads and garnished with fresh sage and parsley, it’s perfect for a light dinner or an impressive snack served with a refreshing green salad.

Ingredients

Scale

Vegetables and Herbs

2 shallots, halved and finely sliced
300g mushrooms, quartered
3 garlic cloves, sliced
small handful of parsley, finely chopped
6 sage leaves

Base and Sauce

2 flatbreads
4 tbsp béchamel sauce

Cheese and Oil

75g mozzarella, grated
2 tbsp olive oil

Instructions

Preheat the oven: Set your oven to 220C (200C fan) or gas mark 7 to prepare for roasting the vegetables and baking the flatbread pizzas.
Roast the shallots, mushrooms, and garlic: Toss the sliced shallots, quartered mushrooms, and sliced garlic cloves with olive oil and seasoning on a large baking tray. Spread evenly and roast in the oven for 12-15 minutes until the vegetables are golden and cooked through.
Combine with parsley: Remove the roasted vegetables from the oven, transfer them along with any accumulated juices into a bowl, and stir in the finely chopped parsley for freshness.
Prepare the flatbreads: Place the 2 flatbreads on a clean baking tray. Spread the béchamel sauce evenly over each flatbread as a creamy base.
Add toppings and bake: Scatter grated mozzarella over the béchamel, then evenly distribute the roasted mushroom mixture and tuck sage leaves on top. Return to the oven and bake for 6-8 minutes until the cheese is golden, melted, and bubbling.
Serve: Cut the flatbread pizzas into wedges and serve hot alongside a green salad for a well-rounded meal.

Notes

You can substitute béchamel sauce with cream cheese or ricotta for a different flavor profile.
For a crispier base, toast the flatbreads lightly before adding toppings.
Add chili flakes if you prefer a spicy kick.
Sage leaves can be swapped out for thyme or rosemary as an alternative herb garnish.
Use gluten-free flatbreads to make the recipe gluten-free.

Prep Time: 10 mins
Cook Time: 20-23 mins
Category: Pizza
Method: Baking
Cuisine: Italian-inspired

Keywords: garlic mushroom flatbread, vegetarian pizza, quick flatbread recipe, baked mushroom pizza, easy flatbread dinner

Jack Voss

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