- 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