Mushroom Flatbread Pizza with Gruyere and Basil

Flatbread pizza recipes have consumed me lately and as a consequence, I’ve consumed a lot of flatbread pizzas.  I recently discovered lavash (I mean, I didn’t personally discover it.  I found out about it is what I should’ve said) and I’ve been using it like crazy when it comes to entertaining and/or feeding friends.  I’ve made about five different versions of these nifty little pizzas in the past few weeks and they’ve all gone over so well, I thought I’d share one of my favorites with you today.

If you’re not familiar with lavash (and sometimes it’s spelled ‘lavosh’ depending on what part of the world you’re from), it’s a thin, rectangular flatbread.  You can find it at Sendik’s close to the bakery, near the other special ethnic breads (pita, naan, etc.).  Don’t stress if you get there and someone else has beaten you to the lavash (hey, it happens).   Don’t let that be a deal breaker.  The pizza in the photo above is actually made on naan, which is puffier than lavash but also delish.

The mushroom mixture below was enough for three naan pizzas (they’re smallish; maybe 6″x9″ ovals).   Mama Mary’s crusts are on sale this week and this would probably be enough ‘shroom topping to cover one pre-made crust.  Swap in whatever cheese you like.  For entertaining I used a pre-shredded Gruyere; I’ve also used Fontina.  If you’re a mushroom fan, you’ll love this little pizza.

SERVES: 4 – 6 as an appetizer

1 tablespoon olive oil plus additional for brushing crust
1 pound mixed mushrooms (I used shittakes and criminis; Sliced White Mushrooms are on sale), sliced
2-3 cloves garlic, minced
1 shallot, minced
pinch dried thyme

3 naan flatbreads, or 2 pieces of lavosh, or 1 premade pizza crust (Mama Mary’s Crusts are on sale)
6-8 oz shredded Gruyere cheese

2 – 3 tablespoons chopped fresh basil
Salt and pepper to taste

Preheat oven to 450.  In heavy saute pan on moderately high, heat the olive oil. Saute mushrooms for 4 – 5 minutes. Add garlic, shallot, a pinch of dried thyme, and salt and pepper to taste. Saute 4 to 6 minutes more, until mushrooms and garlic begin to brown at edges. Remove to cool.

Place whatever type of crust you’re using on a work surface.  Brush crusts lightly with olive oil.  Scatter shredded cheese over crusts, then scatter mushrooms mixture over cheese.  Place crusts directly on oven rack and bake for 12 – 15 minutes or until cheese and crust begin to turn golden brown.  Remove pizzas to work surface; allow to rest for a minute or two before sprinkling with chopped basil.  Slice pizzas and serve immediately.

Featured, Fresh, Frugal, Fabulous | March 5th, 2013