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


  • 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


  1. Heat a grill pan over medium-low heat or preheat oven to 350.

  2. 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.

  3. Keep cooking the mushrooms for several minutes, stirring occasionally, until most of the wine has been absorbed and the mushrooms are nice and dark.

  4. Remove them ’shrooms from the heat, add the parsley and stir it in.

  5. 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.

  6. 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.

  7. Tear the basil leaves over each flatbread and serve immediately. Slice them into quarters using a pizza cutter if you’d like small pieces.

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