Portobello Mushroom and Goat Cheese Flatbread with Arugula Pesto, Roasted Red Peppers, and Caramelized Onions

Judging by this post, this post, and now this post, I think it’s safe to say that I love a good flatbread. They’re easy and delicious, and the opportunities to switch it up are endless. Now that I know how simple it is to make homemade dough, flatbreads are cooked up quite frequently in my humble abode. It’s almost easier to throw the dough together (literally and figuratively) than to go pick some up from the store, as the basic ingredients that it requires are almost always readily available in my pantry.

A while ago, as a component of an unknown dish at an unknown restaurant, I vaguely remember having arugula pesto and thought it was a really fun and delicious twist on traditional pesto. All you have to do is substitute arugula for basil. Being a black pepper addict, I love the pepperiness of arugula. Luckily, this recipe yields some leftover pesto, and I’ve been sure to not let it go to waste. It’s been a great addition to sandwiches of all kinds. Sometime in the near future, I’d love to try cilantro pesto in a Mexican-inspired dish.

PART 1: ARUGULA PESTO

What you’ll need:

  • 1 cup olive oil
  • 2 cups packed arugula
  • 1/2 cup Pecorino Romano, grated
  • 1/4 cup pine nuts
  • 4 cloves of garlic
  • Himalayan salt to taste

What you’ll do:

  • Combine all ingredients in a food processor
  • Blend until smooth
  • Spoon into a serving dish or mason jar

PART 2: DOUGH

What you’ll need:

  • 1 cup warm water
  • 1 package Fleschmann’s Pizza Crust Yeast
  • 3 cups all-purpose flour
  • 1 tbsp. sugar
  • 1 tbsp. salt
  • 2 tbsp. grape seed oil

What you’ll do:

  • Combine warm water and yeast in a small bowl; stir and allow to sit for 5 minutes
  • In a large bowl, combine 2 1/2 cups flour, sugar, and salt; mix together with a whisk
  • Add yeast mixture and grape seed oil to the large bowl; mix with a hand mixer until the dough forms
  • On a well-floured surface, knead the dough for about 5 minutes, adding the remaining 1/2 cup flour as needed
  • Form the dough into the shape of a disk

PART 3: FLATBREAD

What you’ll need:

  • Dough
  • 1/4 a medium-sized Vidalia onion, sliced
  • 1 tbsp. grape seed oil
  • 1/2 cup arugula pesto
  • 1/2 cup mozzarella cheese, shredded
  • 2 portobello mushrooms, sliced
  • 1/4 cup roasted red peppers (my recipe here)
  • 5 oz. goat cheese

What you’ll do:

  • Preheat the oven to 425 ºF
  • In a small pan, sauté the sliced onion in grape seed oil over medium heat until soft
  • Meanwhile, spread the dough onto a greased baking sheet
  • Next, brush the arugula pesto onto the dough
  • Then, sprinkle the mozzarella cheese over the pesto, and arrange the portobello mushrooms, roasted red peppers, and caramelized onions as pictured
  • Lastly, crumble the goat cheese on top of all the other ingredients
  • Bake in the oven for approximately 12 minutes, or until the edges are golden brown

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4 thoughts on “Portobello Mushroom and Goat Cheese Flatbread with Arugula Pesto, Roasted Red Peppers, and Caramelized Onions

  1. Juj (mom) says:

    Now this I have to try. Or better yet, when we’re on vacation together we can make it! It sounds delicious. I like the idea if making your own dough. How about whole grain or wheat dough?

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