Marsala Mushroom and Goat Cheese Flatbread

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

1 tablespoon butter

1 tablespoon olive oil 

8 ounces mixed sliced mushrooms, such as cremini, baby button, portobello 

2 cloves garlic, minced 

1/4 cup Marsala 

Pinch of kosher salt and freshly ground black pepper 

3 tablespoons finely chopped fresh parsley 

2 flatbreads 

1/2 cup pesto 

1/2 cup finely shredded mozzarella

3/4 cup crumbled goat cheese 

Directions

  1. Preheat the oven to 400 degrees F.
  2. In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
  3. Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
  4. Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.

Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese