Pizza night is always a crowd pleaser! Upgrade your homemade pizza with this flavorful & easy recipe!
There are 2 keys to this super easy mushroom pizza. Naan and Marsala wine. Store bought Naan is the PERFECT ready made pizza crust! You can generally find this in the bakery section, in packages of 2. Our favorite brand is Stonefire Authentic Flatbreads. They come in Original or Roasted Garlic (our favorite). I’ve found them generally at Publix, but Target and Wal-Mart carry them too.
Now let’s talk about Marsala wine. The mushrooms in this recipe are cooked in this wine and butter, and they are to die for! Marsala wine is actually available in the grocery store, and has a slightly sweet flavor profile, and the mushrooms just soak that up, creating a delicious, meaty mushroom flavor. If you don’t have Marsala, a good substitute is any fortified wine. Fortified wine is a term meaning a normal wine that has been improved with a distilled spirit like brandy. There are several other common fortified wines you can use to substitute, like port wine, sherry or Madiera. All these options, especially Madeira wine, are similar in taste, and often a port wine can be easier to find.
I must admit I learned this preparation from The Pioneer Woman, Ree Drummond, and she rarely steers you wrong! Finally, the addition of goat cheese is a perfect compliment to mushrooms, and elevates this pizza to a restaurant-quality flatbread! Enjoy!
Mushroom & Goat Cheese Flatbread
Easy vegetarian pizza shortcut using Naan and Marsala soaked mushrooms!
Ingredients
- 1 TBSP unsalted butter
- i TBSP olive oil
- 8 oz - sliced mushrooms (baby bella, cremini or shitake)
- 2 cloves garlic - minced
- 1/4 C Marsala wine
- 3 TBSP flatleaf parsley - chopped
- 1 package of 2 Naan flatbreads
- 1/2 C Pesto (refrigerated- such as Buitoni or Kirklands)
- 1/2 C shredded mozzarella
- 2 oz. goat cheese - crumbled
Directions
- Step 1 Preheat oven to 400 degrees.
- Step 2 Heat a large skillet to medium-high heat, add butter and oil to melt
- Step 3 Once melted, add the mushrooms & garlic and saute for 2 minutes
- Step 4 Pour in the Marsala wine & season with salt/pepper – cook mushrooms for 5-7 minutes, or until most of the liquid is cooked off
- Step 5 Mix in 2 TBSP chopped parsley – remove from heat
- Step 6 Meanwhile, place flatbreads on a baking sheet – brush with pesto & sprinkle with mozzarella
- Step 7 Top with mushroom mixture, then top with crumbled goat cheese – top with remaining TBSP of parsley
- Step 8 Bake until heated through and cheese is bubbly – approx. 10 minutes – Enjoy!
