This easy grilled flatbread pizza features delicious sautéed mushrooms, thyme, goat cheese, and balsamic vinegar. Vegetarian.
This recipe was originally posted in 2015 with instructions for grilling the flatbread. It was updated in 2024 with instructions that let you cook the flatbread in the oven to make it easier.
Ingredients
Not pictured: Arugula, optional, for topping. Scroll to the recipe card below for a full ingredients list with exact quantities.
Before you jump in, there are a few things we want to highlight:
- Baby portobello mushrooms are our go-to: They're hearty, flavorful, and easy to find. this recipe also works well with white button mushrooms, wild mushrooms (like shiitake, chanterelles, or oyster mushrooms), or a mix of multiple varieties.
- Goat cheese gives a bright, tart bite. Look for goat cheese that comes in a log, which will melt a bit, as opposed to pre-crumbled goat cheese, which may brown.
- Pizza dough. Throw our quick pizza dough together, mix up a cozy whole wheat pizza dough, or grab a pre-made dough from the store to save time.
Variations and Substitutions
- Add protein. Shredded chicken, pork, bacon, or Italian sausage are all delicious on this flatbread. This is also a great place to use leftover steak!
- Swap the cheese. Use parmesan cheese, asiago, or mozzarella in place of (or in addition to) the goat cheese here. For a more traditional, cheesy pizza-style flatbread, add a few handfuls of shredded mozzarella before you add the mushrooms.
- Add toppings. Fresh spinach or arugula make great toppings.
- Add sauces. If you want a saucier flatbread, add a layer of white sauce or pizza sauce before adding the toppings.
Step by Step Instructions
Cook the mushrooms
Start by sautéeing your mushroom mixture. Melt some butter in a large skillet, then add mushrooms and sauté until they begin to brown. Add thyme, salt, and balsamic vinegar, and continue cooking mushrooms until the liquid has reduced and they've deepened in color. Set this aside.
Make Ahead Tip
Make the mushroom mixture up to three days in advance! Let it cool completely, then store in an airtight container in the refrigerator until you're ready to assemble the flatbread.
Assemble and cook the flatbread
Press pizza dough into a thin rectangle on a large baking sheet. Drizzle it with olive oil, then top with the mushroom mixture and a few handfuls of goat cheese.
Bake until the dough is lightly browned, then let cool for 5-10 minutes before slicing and serving. Top with fresh arugula (optional), fresh thyme, a pinch of flaky sea salt, and a drizzle of thick balsamic vinegar (or a balsamic glaze).
A Few FAQs
Yes! This makes excellent grilled flatbread. Use an outdoor grill or make it indoors with a grill pan.
More Pizza and Flatbread Recipe Ideas
Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!
📖 Recipe
Mushroom & Goat Cheese Grilled Flatbread
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
- Category: Pizza
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This easy goat cheese flatbread features balsamic mushrooms and fresh thyme.
Ingredients
FOR THE MUSHROOMS:
- 2 Tbsp. unsalted butter
- 1 small shallot, sliced
- 1.5 cups baby portobello mushrooms, sliced
- 2 Tbsp. brown sugar
- salt and pepper to taste
- 2 sprig fresh thyme, leaves removed
FOR THE FLATBREAD:
- ½ cup balsamic vinegar
- 1 batch of your favorite pizza dough
- 2 Tbsp. extra virgin olive oil
- ½ cup crumbled goat cheese
- 2 sprigs fresh thyme, leaves removed
Instructions
For the balsamic mushrooms:
- In a large skillet, melt butter over medium-high heat.
- Add shallot and mushrooms to the butter and give the mixture a good stir.
- Stir brown sugar, salt, pepper, and the thyme leaves to the mushroom mixture. Stir to combine and cook until mushrooms and shallots have caramelized, about 5 minutes.
- Remove cooked mushroom mixture from heat and set aside.
For the Flatbread:
- Heat oven to 425° Fahrenheit.
- Press pizza dough into a rectangle on a large baking sheet.
- Drizzle olive oil over the top of the flatbread, then top with the mushroom mixture and crumbled goat cheese.
- Bake for 10-15 minutes, until the crust is golden brown.
- Top with thyme leaves and a drizzle of balsamic glaze. Slice and serve immediately.
Notes
Make this flatbread on an outdoor grill or grill pan, or bake it on a pizza stone.
Use any toppings you like! This flatbread is also great topped with some fresh kale or arugula, grilled peppers, or anything else you have on hand.
Nutrition
- Serving Size: Makes 4 servings
- Calories: 586
- Sugar: 11.1 g
- Sodium: 660.6 mg
- Fat: 26.7 g
- Carbohydrates: 72.9 g
- Protein: 12.7 g
- Cholesterol: 21.8 mg
kathleen
I used ready made naan and added fresh figs and mixed leafy greens! Yummy!It sounds like a delicious way to used leftovers too!
Team Life As A Strawberry
WAHOO! We're so happy to hear you loved this grilled flatbread!
Thalia @ butter and brioche
This flatbread is so incredible moorish and delicious.. I am loving all that mushroom goats cheese topping especially.
Team Life As A Strawberry
WAHOO! We also love the combination of mushroom and goat cheese!
Emma {emmas little kitchen}
Skillet pizza! You clever lady, you!
Jessie
Thanks, Emma! This is definitely one of my new favorites!
Kimberly | Chic & Sugar
This looks great! I would never have guessed you did this on a grill pan! I must get one.
Jessie
Thanks, Kimberly! I was a little nervous about the grill pan when we first got it but lately I've been using it for everything!
Brooke
Every blog post should begin with "once upon a time."
Jessie
I totally agree.
Kaylin @ Enticing Healthy Eating
Mmm, mmm, mmm! This is one of the best looking things I've seen all week in the food blogging world, I do believe! I love mushrooms.
Jessie
Thanks so much, Kaylin! I feel like mushrooms and goat cheese were kind of meant to be together.