Mushroom & Goat Cheese Flatbread with Balsamic Glaze

Lately I have been cooking up lots of flatbreads. I really like that you can throw anything on top of a Naan bread and call it a day. When you go out to eat, these bad boys are usually on the menu and always super tasty, however, they aren’t so great for your wallet.  When you make them at home, you can save a ton of money, and get just as great flavor (and even eat in your pajamas if you want!).  My go-to place for Naan is Costco. You can get a huge 10 pack for $4, which is the cheapest I have ever seen it.  You can also make it, and it’s SUPER simple. Here is the recipe.  You can also pick them up at the grocery store, usually more expensive, but equally delicious. I always find them in the bakery department.

Mushroom & Goat Cheese Flatbread with Balsamic Glaze
This was delicious. I used butternut squash (roasted in thin discs) since I couldn’t find delicata, and Havarti for lack of fontina but the balsamic mushrooms and goat cheese really went well with both and it was delicious with a side salad of arugula. I made it on a sourdough crust.

1 pizza dough for a 12-inch pizza (I used the cast iron pizza dough recipe from The Alaska from Scratch Cookbook)

For the sauce:

•     2 tablespoons extra virgin olive oil
•     3 cloves garlic, minced
•     For the mushrooms:
•     3 ounces crimini mushrooms, sliced
•     1 tablespoon olive oil
•     1/4 teaspoon red pepper flakes
•     salt and pepper to taste

For the toppings:

•     1 cup mozzarella cheese, shredded
•     1/2 cup fresh baby spinach leaves
•     3 ounces crumbled goat cheese
•     sprinkle of sea salt

For finishing:

•     1 tablespoon good thick balsamic vinegar
•     Heat oven to 550 degrees. Prepare the dough for topping as instructed.
•     Brush the olive oil evenly onto the dough. Sprinkle with minced garlic.

To prepare the mushrooms:

Heat the olive oil and red pepper flakes in a large skillet over medium-high heat. When the oil begins to get hot, add the mushrooms. Leave them in the pan undisturbed until browned on one side, about 2 minutes, then flip and brown on the other side. Season with salt and pepper to taste. Set aside.

To top the pizza:
Sprinkle on 2/3 of the mozzarella cheese. Evenly distribute the mushrooms and spinach. Sprinkle the other 1/3 of the mozzarella cheese followed by the crumbled goat cheese. Season the top of the pizza with sea salt.
Bake 13-15 minutes or until the crust is golden and the cheese is melted and bubbly.
Allow the pizza to cool 3 minutes before slicing. Slice into 6 slices. Drizzle with balsamic vinegar. Serve with more red pepper flakes (optional).

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