This 15-minute Mushroom Arugula Flatbread Pizza recipe is an easy weeknight meal made with only 5 ingredients! Perfect for lunch, dinner, or even as an appetizer.
Homemade Pizza with Mushrooms and Arugula
We are lucky enough to live right by the mushroom capital of the world — Kennet Square, Pennsylvania. I love mushrooms, and love to incorporate them into a lot of my dishes. And this easy flatbread recipe is no different!
This pizza is loaded with shitake mushrooms and baby portobellos. Herb and garlic Boursin cheese and sliced mozzarella are also layered onto the pizza for a tangy, creamy base.
Flatbreads work great for an easy lunch, dinner, or even as an appetizer. They make a wonderful base for pizza and speed up the prep time immensely. For this recipe, I used a garlic naan-style flat bread, but you can always use pitas or thin pre-made pizza dough.
To make this delicious and easy Mushroom Arugula Flatbread Pizza, you’ll need: two flatbreads (I like garlic naan bread, but you can use whatever thin bread you like), two tablespoons of Boursin Garlic and Herb cheese, thinly sliced fresh mozzarella, sliced shitake and baby portobello mushrooms, and fresh arugula.
How To Make Mushroom Flatbread Pizza with Arugula
- Start with the cheese. Spread 1 tablespoon of Boursin Garlic Herb Cheese onto each flatbread.
- Add the toppings — sliced mozzarella, shitake mushrooms, and baby portobello mushrooms – to the prepared flatbread
- Bake in a preheated oven set at 350 degrees for 10 minutes or until the cheese is melted and the crust is golden brown.
- Top with fresh arugula after it comes out of the oven. Then slice, and enjoy!
Tips and Variations
- Sprinkle with crushed red pepper flakes before serving for added spice!
- Drizzle with high-quality olive oil (preferably extra-virgin) before serving for true pizzeria vibes.
- Add some protein like crispy pancetta or bacon, salty prosciutto, or grilled chicken to make this more filling.
- Or make it a little sweet with some thinly sliced peaches or nectarines. (Especially if you do add some savory meat!)
Storage, Freezing, and Reheating
- Store leftover Mushroom Arugula Flatbread Pizza in an airtight container or plastic bag in the fridge for up to 5 days.
- Freeze cooled mushroom naan pizza without the arugula in an airtight, freeze-safe plastic bag or container for up to 1 month.
- Reheat in the oven at 350 for 10 minutes or so, until crispy.
More Easy Weeknight Meals To Try
- Whole Wheat Pizza with Vodka Sauce
- Mexican Stuffed Shells
- Whole Wheat Pita Pizza
- Homemade Hamburger Helper
- 20-Minute Cashew Chicken
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
Mushroom Arugula Flat bread Pizza
- 2 flatbreads I used a garlic naan
- 2 tablespoons Boursin Garlic and Herb cheese
- 1/2 cup mozzarella sliced thin
- 1 cup mushrooms sliced (mix of shiitake and baby portobello)
- 1/2 cup arugula
- Preheat oven to 400 degrees.
- Spread 1 tablespoon Boursin cheese onto each flatbread.
- Top with 1/4 cup mozzarella on each.
- Layer 1/2 cup of mushrooms onto each flatread and place in the oven and bake for 7-10 minutes until the cheese has melted and the flatbread is golden brown.
- Take out of the oven and top with 1/4 cup of arugula for each flatbread. Serve immediately.