mushroom & fontina flatbread
Savory, earthy, and irresistibly cheesy, this mushroom and Fontina flatbread is comfort food with a chic edge — especially alongside a bittersweet Negroni Sbagliato Rosso. It’s the kind of bite that keeps everyone reaching for “just one more” slice.
This flatbread is everything you want from a cozy, shareable bite — earthy, melty, and just a little indulgent. Savory sautéed mushrooms and fragrant thyme melt into gooey Fontina atop crisp, golden crust, creating layers of umami that feel far more sophisticated than the effort it takes to make. A peppery sprinkle of arugula on top keeps things fresh, while a final drizzle of olive oil ties it all together. Pair it with a silky Negroni Sbagliato Rosso, where the cocktail’s herbal bitterness balances the richness and lets every earthy note shine.
Flatbreads or Naan Rounds
2 breads (about 8–10 inches each)
Extra-Virgin Olive Oil
2 Tbsp, plus more for drizzling
Large Shallot
1, thinly sliced
Mixed Mushrooms (cremini, shiitake, oyster),
12 oz, cleaned and sliced
Garlic
1 clove, minced
Fresh Thyme Leaves
1 tsp (or 1/2 tsp of dried thyme)
Salt & Freshly Ground Black Pepper
Fontina Cheese
1 cup, shredded
Baby Arugula
Handful (optional garnish)
Instructions:
Makes 2 Medium Flatbreads
Preheat Oven: Heat to 425 °F . Place a baking sheet inside to warm.
Sauté the Mushrooms
In a large skillet, warm 2 Tbsp olive oil over medium-high heat.
Add shallot and cook until softened, 2–3 minutes.
Add mushrooms and cook until they release their moisture and begin to brown, 6–8 minutes.
Stir in garlic, thyme, salt, and pepper. Cook 1 more minute. Remove from heat.
In a large skillet, warm 2 Tbsp olive oil over medium-high heat.
Add shallot and cook until softened, 2–3 minutes.
Add mushrooms and cook until they release their moisture and begin to brown, 6–8 minutes.
Stir in garlic, thyme, salt, and pepper. Cook 1 more minute. Remove from heat.
Assemble Flatbreads
Brush flatbreads lightly with olive oil.
Scatter shredded Fontina evenly over each.
Spoon the mushroom mixture on top. Sprinkle with Parmesan if using.
Brush flatbreads lightly with olive oil.
Scatter shredded Fontina evenly over each.
Spoon the mushroom mixture on top. Sprinkle with Parmesan if using.
Bake
Transfer to the hot baking sheet or stone.
Bake until cheese is melted and edges are crisp, about 8–10 minutes.
Transfer to the hot baking sheet or stone.
Bake until cheese is melted and edges are crisp, about 8–10 minutes.
Finish & Serve
Drizzle lightly with olive oil. Top with arugula or microgreens if desired.
Slice into wedges and serve warm.
Drizzle lightly with olive oil. Top with arugula or microgreens if desired.
Slice into wedges and serve warm.
