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Mushroom and Onion Flatbread Pizza

Updated: Nov 25, 2023

Mushroom and Onion Flatbread Pizza

Indulge in the flavors of a crispy, homemade Mushroom and Onion Flatbread Pizza. Perfectly caramelized onions and mushrooms topped with gooey cheese.

Mushroom and Onion Flatbread Pizza

For the Flatbread


· 1 ¼ cups lukewarm water (105)

· 2 ½ teaspoons dry active yeast

· 1 Tablespoon sugar

· ¾ cups plain yogurt

· 2 Tablespoons olive oil

· 1 Tablespoon salt

· ½ Tablespoon whole rosemary leaves

· 1 teaspoon dehydrated onion

· 1 teaspoon dehydrated garlic

· 3 ¾ cups all-purpose flour

· ¼ cup chopped fresh parsley

· ½ cup more olive oil for brushing


1. Mix the water, yeast, and sugar in a large mixing bowl and set aside for 10 minutes until foamy. Whisk in the yogurt. First, add olive oil, salt, garlic, onions, and rosemary.

2. Add flour and parsley and stir everything together with a wooden spoon until the dough comes together.

3. Sprinkle a generous amount of flour over your kitchen workstation or counter and set the dough onto the floured surface. Turn the dough to cover it with flour and knead for 4 or 5 minutes. Sprinkle more flour on the dough if the dough is still sticky.

4. With a pastry knife, cut the dough into ten equal pieces and form each piece into a small ball. Lightly sprinkle each dough ball with flour, cover with a kitchen towel, and let it stand for 15 minutes.

5. Preheat a frying pan or griddle over medium heat. Use a rolling pin to roll each dough ball into a 7-inch circle. Lightly brush each top of the formed dough with olive oil.

6. Fry each piece of rolled-out dough in the frying pan, oiled side down, for about 1 ½ minutes or until the top is full of bubbles. Brush that side with olive oil and flip, cooking for one more minute. The flatbread should be golden brown. Remove from pan, transfer to a plate, and continue cooking the rest.

7. Cover the flatbread with a clean kitchen towel while cooking the rest.

For the Caramelized Mushrooms and Onions


· 1 large onion

· ¼ cup olive oil

· 4 cups mixed mushrooms

· 2 cups shredded Monterey Jack Cheese

· 6 sprigs fresh thyme

· 3 large garlic cloves minced

· 3 Tablespoons sherry wine

· Salt and pepper as needed throughout the recipe


  1. Preheat oven to 425 F.

  2. Julienne the onion and add it to a sauté pan, over low heat, along with the thyme sprigs and olive oil. Sauté for 30 minutes or until you get a lightly brown color. Fish out the thyme sprigs, turn the heat to medium, add the minced garlic and sliced mushrooms, and sauté for another 5 minutes.

  3. Turn the heat to high, add the sherry, and let simmer for about five more minutes before removing from the heat.

  4. Place four flatbread slices onto a cookie sheet, drizzle with olive oil and a modest amount of salt and pepper, and place in the preheated oven for 8 minutes or until it gets crispy.

  5. Remove from the oven and spread the mushroom mixture evenly over the top. Sprinkle with the cheese and bake for five more minutes or until the cheese is melted and gooey.

  6. Remove from the oven and cut the flatbread into strips or triangles and enjoy!

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