Dinner

Garlic Mushroom Flatbread Pizzas Recipe

ByJake Silas November 22, 2025November 22, 2025

Introduction

These garlic mushroom flatbread pizzas are a quick and flavorful meal perfect for any day of the week. Roasted mushrooms and shallots combined with creamy béchamel and melted mozzarella create a deliciously comforting dish. Served with a fresh green salad, they make a lovely light dinner or lunch.

Two white flatbread pizzas rest on a large metal baking tray placed on a white marbled surface. One pizza is whole, with a round, golden-brown crust, topped with melted white cheese and scattered large pieces of cooked mushrooms in various brown shades, along with green herb bits. The second pizza is already sliced into six pieces, showing the same toppings and crust color, with some pieces slightly separated. A pizza cutter with a wooden handle and a silver circular blade lies next to the pizzas on the tray. The image shows subtle crumbs and some small herb pieces scattered around, giving a fresh, casual look. 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. On a large baking tray, toss the sliced shallots, quartered mushrooms, and garlic slices with olive oil and a pinch of seasoning. Spread them out evenly and roast for 12-15 minutes until lightly golden.
Step 2: Remove the roasted vegetables from the oven and transfer to a bowl along with any juices. Stir in the chopped parsley to combine.
Step 3: Arrange the flatbreads on the baking tray and spread each with 2 tablespoons of béchamel sauce. Evenly scatter the grated mozzarella, followed by the roasted mushroom mixture and sage leaves on top.
Step 4: Return the tray to the oven and cook the flatbreads for 6-8 minutes until the cheese is golden and melted.
Step 5: Serve the flatbreads cut into wedges alongside a green salad for a fresh finish.

Tips & Variations

For extra flavor, sprinkle a little grated Parmesan over the flatbreads before baking.
Try using different mushrooms like chestnut or shiitake for a richer taste.
If béchamel is not available, substitute with a light cream or ricotta spread.
Adding a pinch of chili flakes to the mushroom mix can give a subtle heat.

Storage

Store any leftover flatbread pizzas in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C (160°C fan) for 5-7 minutes to crisp up the base again. Avoid microwaving to maintain a better texture.

How to Serve

There are two small round pizzas on a well-used metal baking sheet placed on a white marbled surface. Each pizza has a thin golden-brown crust with a creamy white sauce base spread evenly on top. The pizzas are layered with large, thick pieces of browned mushrooms and scattered bits of green herbs, giving a fresh touch. One pizza is whole, while the other is cut into six slices, with one slice slightly pulled apart. Near the pizzas, a metal pizza cutter with a wooden handle rests on the tray, showing some bits of herbs stuck on the blade. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these flatbread pizzas ahead of time?

You can prepare the roasted mushroom topping in advance and store it in the fridge. Assemble and bake the flatbreads just before serving for the best texture and flavor.