Mushroom, Shallot, and Gruyere Flatbread Pizza

I’ve been looking for any excuse to use the garlic-infused olive oil I recently made. After looking in my fridge and pantry today, I made this mushroom, shallot, and gruyere flatbread pizza recipe. It was easy to prepare and took less than 20 minutes to make. I loved the combination of flavors and textures in this tasty little pizza, and  thought it paired nicely with a simple Italian salad.

Mushroom, Shallot, and Gruyere Flatbread Pizza

Ingredients:

• 2 tsp garlic-infused olive oil, plain oil is fine too, plus more for the flatbread
• 6 oz button mushrooms, quartered
• 1 small shallot, sliced thinly
• 1 clove of garlic, slivered
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 small flatbread
• Gruyere cheese, shredded, to taste
• Leaves from 1 sprig of fresh thyme

How to Make a Mushroom, Shallot, and Gruyere Flatbread Pizza

Preheat the oven to 425 degrees.

Heat some garlic-infused olive oil in a large skillet over medium-high heat. Add the mushrooms to the hot oil and leave them alone for 2 minutes.

Stir, then add the shallot; cook, stirring occasionally, for 2-3 minutes.

Add the garlic slivers and crushed red pepper flakes; cook, stirring constantly, for 30 seconds.

Remove from the heat. Season with sea salt and freshly cracked pepper, to taste.

Brush some garlic oil on the flatbread evenly, then season with a touch of sea salt and freshly cracked pepper to taste.

Sprinkle some shredded Gruyere over the flatbread, then top with the sautéed mushrooms, shallot, and garlic slivers. Finish by adding some fresh thyme leaves.

Place in the oven and bake for 10-12 minutes, or until golden brown and the cheese is gooey. Remove from the oven, slice & serve. Enjoy.

Mushroom, Shallot, and Gruyere Flatbread Pizza

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Main

Cuisine: Italian

Servings: 1

Author: Pam / For the Love of Cooking

Equipment

• Large skillet
• Baking Sheet

Ingredients

• 2 tsp garlic-infused olive oil plain oil is fine too, plus more for the flatbread
• 6 oz button mushrooms quartered
• 1 small shallot sliced thinly
• 1 clove of garlic slivered
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 1 small flatbread
• Gruyere cheese shredded, to taste
• Leaves from 1 sprig of fresh thyme

Instructions

• Preheat the oven to 425 degrees.
• Heat some garlic-infused olive oil in a large skillet over medium-high heat.
• Add the mushrooms to the hot oil and leave them alone for 2 minutes.
• Stir, then add the shallot; cook, stirring occasionally, for 2-3 minutes.
• Add the garlic slivers and crushed red pepper flakes; cook, stirring constantly, for 30 seconds.
• Remove from the heat. Season with sea salt and freshly cracked pepper, to taste.
• Brush some garlic oil on the flatbread evenly, then season with a touch of sea salt and freshly cracked pepper to taste.
• Sprinkle some shredded Gruyere over the flatbread, then top with the sautéed mushrooms, shallot, and garlic slivers.
• Finish by adding some fresh thyme leaves.
• Place into the oven and bake for 10-12 minutes, or until golden brown and the cheese is gooey.
• Remove from the oven, slice & serve. Enjoy.

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