Tri-Mushroom Flatbread

Were you a mushroom hater that developed into a mushroom fanatic? Susie from We Are Not Martha shares how she went from a picky mushroom eater to a mushroom connoisseur.

If we’re being honest (why wouldn’t we be? We’re all friends here), this would have been the pizza of my nightmares when I was a kid. I might have been that kid who picked the mushrooms off my pizza. Now that I’ve had a few years to mature, I understand that three kinds of mushrooms on one pizza is the best, most delicious idea ever. I feel lucky that we grow and mature in all matters of life, but especially in terms of taste. And it’s my hope that millions of little picky eaters grow up into mushroom-loving adults.

There’s nothing quite like a thin and crispy crust topped with mushrooms, lots of garlic, and manchego cheese. Oh, and with a little spinach tossed on for good measure. This is the kind of dish you bake for dinner and then end up eating the rest first thing in the morning the next day, still in your pajamas while standing in front of the fridge. Not that I know this for a fact or anything. But when you’ve been dreaming about this pizza all night, it’s tough to show self-restraint when your alarm clock goes off at 6 a.m. Talk about getting your day started off in the perfect way!

Tri-Mushroom Flatbread

Tri-Mushroom Flatbread

Serves 3


For Dough:

  • 1 1/2 Cup warm water (about 110 degrees)
  • 3/4 T rapid rise yeast
  • 3/4 T salt
  • 1/2 T sugar
  • 1/8 C extra virgin olive oil
  • 3 1/4 Cup unbleached all-purpose flour

For Flatbread:

  • 1 1/2 T olive oil
  • 1 T minced garlic
  • 2 oz. manchego cheese, shaved
  • 3.5 oz. shiitake mushrooms, sliced
  • 3.5 oz. portabella mushrooms, sliced
  • 3 oz. baby bella mushrooms, sliced
  • 1 C baby spinach


1) To make the dough, combine water, yeast, sugar, and extra-virgin olive oil in a large bowl and let sit for two minutes. Stir in the flour and salt with a wooden spoon, just until combined. Cover the bowl, place it in a warm area, and let it rise for about 2 hours. This recipe makes enough dough for two flatbreads and will stay fresh in your fridge for about 5 days.

2) Preheat oven to 450 degrees F°. In a small bowl, combine olive oil and minced garlic and let sit.

3) Using half the dough, roll out into a large, thin round on a floured baking sheet. Brush oil and garlic mixture all over dough round.

4) Layer half the cheese over dough. Top with spinach leaves and mushrooms. Then place the rest of the cheese over the top.

5) Bake for 13-18 minutes, until dough is starting to turn golden and cheese is melted.

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