Mediterranean Roasted Mushroom and Thyme Flatbread with Mozzarella
This Mediterranean-inspired roasted mushroom and thyme flatbread is rustic, flavorful, and perfect as an appetizer, light meal, or cozy snack. The earthy mushrooms are roasted with garlic and thyme until golden, then layered over a crisp flatbread crust with melty mozzarella. Finished with fresh greens, it’s simple yet elegant enough for entertaining.
Time: 25 minutes (10 minutes prep, 15 minutes cook)
Ingredients
1 pre-made flatbread or pizza crust
2 tbsp olive oil
8 oz cremini or button mushrooms, sliced
1 clove garlic, minced
½ tsp fresh thyme leaves (or ¼ tsp dried)
Salt & black pepper, to taste
1 ½ cups shredded mozzarella cheese
Optional: ¼ cup grated Parmesan cheese
Fresh arugula or parsley, for garnish
Instructions
Preheat oven: Preheat your oven to 400°F (200°C). Place the flatbread on a parchment-lined baking sheet.
Roast mushrooms: In a skillet, heat 1 tbsp olive oil over medium heat. Add mushrooms, garlic, thyme, salt, and pepper. Cook for 5–6 minutes until the mushrooms release their juices and turn golden brown.
Assemble flatbread: Brush the flatbread lightly with the remaining olive oil. Sprinkle half the mozzarella cheese, then top with roasted mushrooms. Add the remaining mozzarella and optional Parmesan.
Bake: Transfer to the oven and bake for 8–10 minutes, until cheese is melted and bubbly and the crust is crisp.
Finish & serve: Remove from oven, garnish with fresh arugula or parsley, slice, and serve warm.
Tips & Variations
Cheese swaps: Try goat cheese, feta, or fontina for a tangier or creamier flavor. A sprinkle of ricotta before baking also works beautifully.
Extra veggies: Add caramelized onions, roasted red peppers, or sun-dried tomatoes for more Mediterranean flair.
Protein boost: Top with grilled chicken strips, cooked Italian sausage, or chickpeas for a heartier meal.
Herb options: Replace thyme with rosemary, basil, or oregano for a different aroma.
Greens upgrade: Instead of arugula, use baby spinach, microgreens, or fresh basil leaves.
Spicy touch: Add a pinch of red pepper flakes before baking or drizzle with chili oil before serving.
Crispier base: Bake the flatbread for 2–3 minutes before adding toppings to get an extra-crunchy crust.
Drizzle finish: Just before serving, drizzle with balsamic glaze or a touch of truffle oil for depth of flavor.
Q&A
Q: Can I use a homemade flatbread or pizza dough instead of store-bought?
A: Yes, homemade dough works perfectly. Just pre-bake it slightly before adding toppings to avoid a soggy base.
Q: What mushrooms work best for this recipe?
A: Cremini or button mushrooms are great, but you can also use shiitake or portobello for a richer, earthier taste.
Q: Can I make this flatbread ahead of time?
A: You can roast the mushrooms in advance and store them in the fridge. Assemble and bake the flatbread right before serving for the best texture.
Q: Is there a way to make it lighter?
A: Use part-skim mozzarella, skip the Parmesan, and add extra arugula or spinach on top for a more balanced version.
Q: How do I reheat leftovers?
A: Warm in the oven at 350°F (175°C) for 8–10 minutes to keep the crust crisp. Avoid microwaving as it makes the bread chewy.
Nutrition
(per serving, makes 2 servings)
Calories: ~420
Protein: 20g
Carbohydrates: 35g
Fat: 22g
Fiber: 3g
Sodium: ~600mg
(Values will vary based on flatbread brand and cheese used.)
Conclusion
This Mediterranean Roasted Mushroom and Thyme Flatbread is simple, hearty, and loaded with flavor. The earthy mushrooms pair beautifully with fresh thyme and gooey mozzarella, while the optional arugula adds a peppery finish. It works as a light dinner, shareable appetizer, or even a lunch with a side salad. The best part is its versatility—you can easily switch up the toppings and cheeses to suit your taste.