Recipe Box, Tomato, Mushroom & Pesto Flatbread

To tell you the truth, I was skeptical about this recipe, I like mushrooms but this seemed like a lot…

tomato and mushroom flatbread thepaintedapron.com

But when I saw it was from the Cafe Sucre Farine I got excited~Chris Scheuer always has vibrant recipes to share

tomato mushroom pizza with balsamic thepaintedapron.com

HHjr had planned all the meals for Memorial Day weekend, I did the shopping and we tag teamed the prep and cooking.  I told him I would prep this so he could go fishing… the Cafe Sucre Farine’s version is a tartine, which is an open face sandwich.  We decided to make ours into more of a thin pizza or flatbread, rather than using a sturdy bread

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For the crust we used Guy’s Pizza Dough.  Yes, it’s an extra step, but you can make and freeze the dough and pull out what you need…which is what HHjr did, he made it the weekend before, froze it, and brought it to the beach for this weekend recipe.  I know, I am so proud 🙂

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Anyhooooo, roast the mushrooms and tomatoes on sheet pans, drizzled with olive oil, balsamic vinegar, sugar, salt and pepper

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Try to use different color tomatoes for some pizazz…

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Why was I skeptical? This is looking very promising!

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This is where you need an aroma app or something so you can smell how heavenly this is

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I didn’t say it was pretty, I said it smelled fabulous! The mushrooms sort of intensified their flavor from the roasting process

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Spread the partially baked crust with a generous layer of pesto

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Top with pieces of fresh Mozzarella

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Top with roasted tomatoes

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Add the mushrooms

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and sprinkle with finely grated Parmesan cheese

tomato mushroom pizza with balsamic thepaintedapron.com

Bake at 400 until cheese melts and everything looks happy

tomato and mushroom flatbread thepaintedapron.com

No time for any more photos, we were diving in!

Tomato and Roasted Mushroom Flatbread

  • Servings: 2 main dish, 6 side dish
  • Difficulty: medium
  • Print

3-4 large ripe tomatoes, yellow and red

1 lb large mushrooms, cleaned and cut in half

1/2 cup Pesto

8 oz fresh mozzarella

olive oil

balsamic vinegar

sugar

salt and pepper

Parmesan cheese

pizza dough* for 1 large or 2 small pizzas

Bake pizza dough until it has just started to brown, and is almost done. Place tomatoes on a baking sheet lined with parchment paper.  Do the same with the mushrooms.  Drizzle olive oil liberally over vegetables, 2-3 Tablespoons for each pan.  Drizzle with about half as much balsamic vinegar.  Season both pans well with salt and pepper and sprinkle each with 1 tsp sugar.  Roast at 400 about 20-30 minutes.  Remove mushrooms sooner if they are done.  Drain tomatoes on paper towels

Top pizza crust  with a  layer of pesto sauce.  Cut mozzarella into pieces and arrange on dough.  Top with tomatoes and mushrooms.  Sprinkle with Parmesan cheese. Bake at 400 until cheese is melted and pizzas are hot, about 10-15 minutes, watching carefully.

*for an easy pizza dough recipe click here

for another printable version of Tomato, Mushroom & Pesto Flatbread click here

I am so glad I tried this recipe, it is one of my new favorites~thank you the Cafe Sucre Farine!

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I will be joining these fabulous parties and blogs:

Full Plate Thursday

Four Seasons Blog Hop

Foodie Friday

Freedom Fridays

Will Cook for Smiles

 

 

 

 

 

 

Comments
9 Responses to “Recipe Box, Tomato, Mushroom & Pesto Flatbread”
  1. Happier Than A Pig In Mud says:

    Gorgeous tomatoes Jenna! Bet it was great:@)

    Like

  2. I wonder if this would work with puff pasty? It looks great. Right now, I need everything to be super easy, and I already have some puff pastry.

    Like

  3. You are right it is not pretty….but my mouth is drooling!!!!!!!!!!!!!!!!

    Like

  4. This looks like our kind of meal, Jenna. And I like the puff pastry idea, too!

    Like

  5. chrisscheuer says:

    Thanks Jenna for your kind words and the links, I really appreciate and I love your version as a flatbread, so creative! 🙂

    Like

  6. Mary says:

    Jenna, this would be a winner at our house! Love the combination of flavors and your flatbread version! I am SO ready for tomato season. I wish I had an aroma app and thanks for the reminder for Guy’s pizza dough recipe 🙂

    Like

  7. Miz Helen says:

    Hi Jenna,
    We will just love your Flatbread, I love the combination of flavor. Thanks so much for sharing with Full Plate Thursday and com back soon!
    Miz Helen

    Like

  8. Jenna, this sounds fabulous and so tasty! So glad you shared on the Four Seasons party!

    Like

I would love to hear from you!!

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