Garlic mushroom flatbread pizzas
By Ailsa Burt
Top flatbreads with mozzarella and garlic mushrooms for an easy and speedy midweek meal. Cut into wedges and serve with a green salad on the side
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Prep:5 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 466
-
fat 22g
-
saturates 9g
-
carbs 44g
-
sugars 0g
-
fibre 6g
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protein 20g
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salt 0.75g
Ingredients
- 2 shallots , halved and finely sliced
- 300g mushrooms , quartered
- 3 garlic cloves , sliced
- 2 tbsp olive oil
- small handful of parsley , finely chopped
- 2 flatbreads
- 4 tbsp béchamel sauce
- 75g mozzarella , grated
- 6 sage leaves
- green salad , to serve
Method
Heat the oven to 220C/200C fan/gas 7. Toss the shallots, mushrooms and garlic with the oil and some seasoning on a large baking tray. Spread out evenly and roast in the oven for 12-15 mins until just golden all over. Remove from the oven and transfer to a bowl along with any juices and mix in the parsley.
Arrange the flatbreads on the baking tray and spread over the béchamel sauce. Scatter over the mozzarella, cooked mushrooms and sage leaves, then cook in the oven for 6-8 mins until golden and melted. Serve cut into wedges, with a green salad on the side.
