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Mushroom, Shallot, and Gruyere Flatbread Pizza

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 through my fridge and pantry today, I found some mushrooms, Gruyere, shallot, thyme, garlic, and flatbread so I made this delicious flatbread pizza. It was super easy to throw together and took less than 20 minutes to make. I loved the combination of flavors and textures in this tasty little pizza and have a feeling my entire family would love it too.

Mushroom, Shallot, and Gruyere Flatbread Pizza

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

Preheat the oven to 425 degrees.

Heat some garlic-infused olive oil in a sauté pan 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.

Mushroom, Shallot, and Gruyere Flatbread Pizza

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.

Mushroom, Shallot, and Gruyere Flatbread Pizza

Mushroom, Shallot, and Gruyere Flatbread Pizza

Mushroom, Shallot, and Gruyere Flatbread Pizza

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Italian
Servings: 1
Author: Pam / For the Love of Cooking

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 sauté pan 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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10 Comments

  1. Looks delicious Pam and such an easy meal to whip up

  2. It would rock to make this on the grill and then enjoy it on a mild early Summer evening with a Newcastle Brown. Nice job, Pam!

  3. I bet the garlic oil adds so much great flavor to this! What a perfect flatbread.

  4. 5 stars
    This was excellent! and super easy! For every mushroom lover! Gruyere and mushrooms are a perfect match!

    1. Jill,

      I’m so glad you liked it! Thanks for taking the time to let me know.

      -Pam