Marsala Mushroom and Goat Cheese Flatbread
(from castro15’s recipe box)
Substitute caramelized onions for the mushrooms.
Use marinara instead of pesto.
Other ideas for toppings: chopped sun-dried tomatoes, prosciutto, diced pepperoni
Categories: Pizza/flatbread
Ingredients
- 12 oz. mixed mushrooms
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- Pinch of kosher salt and black pepper
- 1/3 cup Marsala wine
- 1 tbsp finely minced parsley
- 1/2 cup prepared pesto
- 2 naan flatbreads
- 3/4 cup shredded mozzarella
- 4 oz. goat cheese
- 8 large fresh basil leaves
Directions
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Heat a grill pan over medium-low heat or preheat oven to 350.
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Slice the mushrooms. Place a medium skillet over medium-high heat and add the olive oil, butter, mushrooms, garlic, salt and pepper. Stir and cook for a couple of minutes, then pour in the wine.
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Keep cooking the mushrooms for several minutes, stirring occasionally, until most of the wine has been absorbed and the mushrooms are nice and dark.
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Remove them ’shrooms from the heat, add the parsley and stir it in.
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Spread the pesto on the flatbreads then sprinkle on the mozzarella. Spoon some mushroom mixture on top of each flatbread then crumble on the goat cheese.
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Place the flatbreads on the grill pan and let them sit and warm up until the mozzarella is melted and the breads are very warm, about 5-7 minutes. The goat cheese won’t get overly melted, but it will be nicely warm. Check the underside to make sure it doesn’t burn. If using an oven, bake for 8 minutes.
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Tear the basil leaves over each flatbread and serve immediately. Slice them into quarters using a pizza cutter if you’d like small pieces.