You may have noticed that we're doing things a little different this holiday season at Seasoned Cooking. We're still finding our jolly, decking the halls, and enjoying time with friends and family alike. But 2025 has been a lot on all kinds of scales and we know we are not alone. So instead of focusing on the fussier details, we're aiming ourselves at comfort and joy this time around. As such, you're going to be seeing comfort food coupled with beautiful, nutritious meals to light our lives and feed our bodies and souls. Sweets, of course, but with a nod toward keeping it simple and creative. We continue with a quick and delicious vegetarian flatbread pizza.
If you have a favorite mushroom, use those. I love all kinds of mushrooms and used a combination of baby bella and shiitake mushrooms. I went heavy on the garlic. You can lighten that up, but I do not recommend omitting it. Mushrooms play well with other flavors and few flavors blend better than garlic. Then, to fill out the foundation of flavor, a creamy white miso base brings it together. If you don't have baby arugula, skip it or add sliced green onions. The blend of cheeses give you beautiful melting with a pop of intense flavor. If you play around with it, try to make choices that keep that combination on your pizza.
I just pour some red wine and dig into this fun and fast meal with gusto. You could add a nice side salad if you are serving 4 or more to help make sure everyone's happy. Of course, that also just leaves room for dessert and 'tis the season for some excellent options! Enjoy!
By the way, if you are missing the aforementioned fussier details of holiday entertaining and feasting, fear not! We have 27 years of Seasoned Cooking history, complete with all the recipes, images, and ideas you want for a perfect holiday. Check out the blog archive, the recipe index, or use the search tool to find just what you need! We've got you.
White Miso Mushroom Flatbread
- 1 pound fresh mushrooms (such as oyster, button, and/or cremini), cut into small pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, plus more to taste
- 2-3 garlic clove, minced
- ¼ cup heavy cream
- 1 tablespoon white miso
- 1 (16 ½ x 4 ½ inch) flatbread
- 1 cup coarsely chopped baby arugula
- ½ cup shredded mozzarella cheese
- ½ grated Parmesan cheese
- ½ cup coarsely chopped cilantro
Preheat the oven to 450°F. Sauté the mushrooms in the olive oil with the salt, and pepper in a medium skillet. In the last minute or two of cooking, add the minced garlic. Remove from the heat and set aside. Whisk together the heavy cream and miso in a small bowl until well combined; set aside.
Place the flatbread on a parchment paper–lined large baking sheet. Bake at 450°F until toasted, about 5 minutes. Remove from the oven. Spread the flatbread with the miso-cream sauce. Top the pizza with half of the mushroom mixture. Sprinkle with the baby arugula. Top with the remaining mushroom mixture. Sprinkle with the mozzarella and Parmesan cheese. Return to the oven, and bake at 450°F until the bread is crisp and cheese melts, 6 to 8 minutes.
Sprinkle with the coarsely chopped cilantro. Cut into 8 pieces and serve.
- Yields: 3-4 servings
- Preparation Time: 40 minutes