This Mushroom Arugula Flatbread Pizza is so simple and delicious. Flavorful toppings with a crispy crust make this vegetarian flatbread the perfect way to satisfy your pizza craving.
Table Of Contents
Recipe Details
Everyone loves pizza, but you might think it’s too difficult to make at home. This amazing Mushroom Arugula Flatbread Pizza is going to change your mind. I love this simple recipe that makes tasty homemade pizza a breeze. And the flavors are scrumptious.
- TASTE: Earthy mushrooms and slightly bitter, peppery arugula top this yummy pizza. The tangy ranch and yogurt sauce is mad even better with fresh garlic.
- TEXTURE: Chewy crust is covered with a creamy yogurt sauce and gooey melted cheese. The mushrooms and arugula leaves are perfectly tender.
- TIME: This flatbread pizza is so quick! It only takes 15 minutes.
- EASE: This recipe uses pre-made naan flatbread so you just need to mix, assemble, and bake for a delicious pizza.
What You’ll Need
Ingredient Notes
- Naan flatbread– These flatbreads are thin, but still thick enough to give your pizza some chew. Using pre-made naan makes this recipe nice and easy, but you can use homemade dough, too, if you like.
- Ranch dressing– This adds great tanginess to the sauce.
- Garlic clove– Fresh garlic is best. It adds a yummy pungent flavor to the sauce.
- Greek yogurt– Thick, creamy, and tangy, this makes the sauce extra tasty.
- Ricotta cheese– This makes the cheese creamy and a little sweet.
- Mozzarella cheese– This fresh cheese is perfect for a gooey topping on your pizza once it melts.
- Baby Bella mushrooms- These have a “meaty” and earthy flavor that’s perfect for a vegetarian pizza.
- Arugula leaves– Slightly bitter, peppery, and a tad spicy, these leaves are a nice addition. They wilt a little when cooked and have a taste similar to spinach.
Add-ins and Substitutions
- Substitute a different cheese– You can make this with goat cheese, jack cheese, muenster cheese, provolone, parmesan cheese, or any cheese you like.
- Try different toppings- If you prefer other toppings, try chopped bell peppers, onions, or sundried tomatoes.
- Add in meat- You can add meat to this vegetarian pizza if you prefer, such as diced chicken, pepperoni, or sausage.
- Substitute the dressing- If you prefer something more traditional, you can go with a marinara sauce or maybe barbecue.
How to Make Mushroom Arugula Flatbread Pizza
- Make the sauce. Combine the ranch, Greek yogurt, and pressed garlic clove in a small bowl.
- Smear it on the crust. Spread the dressing evenly across the two naan flatbreads.
- Add the cheese to the flatbreads. Now shred the fresh mozzarella cheese and distribute it between the two flatbreads. Then dollop the ricotta cheese on top as well.
- Top with the vegetables. Sprinkle the sliced baby Bella mushrooms and fresh arugula on top.
- Bake. Bake the pizza at 370 degrees for 8-10 minutes, or until the cheese is fully melted. Remove it from the oven, slice, and serve.
Pro Tip: Use a spoon to drop dollops of ricotta on the flatbreads. They will melt and spread in the oven.
Recipe Tips
- Use premade flatbreads- This saves a lot of time and makes this a really quick recipe to make.
- Fresh mozzarella is best- Fresh mozzarella melts so much better than shredded cheese and you’ll love the flavor.
- Slice the mushrooms evenly- Make sure the mushrooms are similarly sized so they cook at the same rate.
FAQs
The main difference between pizza dough and flatbread is the yeast and rising of the dough. Flatbread has unleavened dough and does not rise, giving it a crusty, crumbly texture. Pizza dough is made with yeast and is allowed to rise, giving it a chewier texture.
If your flatbread pizza has come out of the oven, place it on a cooling rack to allow the steam to escape from the bottom. Otherwise, thee steam gets trapped between the pizza and the pan, making it soggy.
Serving Suggestions
This homemade Mushroom Arugula Flatbread Pizza is simple, delicious, and great with other dishes. Serve it alongside pasta, salads, dips, and finger foods.
- Pasta: This pizza pairs well with pasta dishes like this Pesto Gnocchi, Chicken Alfredo Lasagna, Pasta Pomodoro, and Chicken Bacon Ranch Pasta (VIDEO).
- Dips: Enjoy this flatbread alongside some Crab Artichoke Dip, 7 Layer Taco Dip, Hot Artichoke Dip, or Easy BLT Dip.
- Salad: Serve it with an Antipasto Salad, Caprese Salad, Spinach Salad, or Tomato Garlic Salad.
- Finger foods: If you’re serving this pizza on a buffet, serve it with some BBQ Chicken Wings or Breaded Air Fryer Chicken Tenders (VIDEO)
Make This Recipe in Advance
Make ahead: You can make the yogurt sauce ahead of time and store it in the fridge in an airtight container. You can also assemble the pizzas and then cover them with plastic wrap and keep them in the fridge until you’re ready to bake.
Storing: The best way to store this mushroom flatbread pizza is by placing the leftover pieces in an airtight container or wrapping them in plastic wrap once cool. In the refrigerator, it will last for up to 3 days. To reheat it, just warm it up in the oven for a couple of minutes until the cheese is melted.
Freeze: In the freezer, this pizza will stay fresh for up to 3 months in a ziplock freezer bag. Thaw them overnight in the refrigerator before baking.
More Tasty Pizzas!
Full Recipe Instructions
Mushroom Arugula Flatbread Pizza
This Mushroom Arugula Flatbread Pizza is crispy, tangy, and delicious. This simple flatbread recipe is so easy and absolutely scrumptious.
Servings: 4
Calories: 387kcal
Instructions
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Make the dressing by combining 1/4 cup of ranch, 1/4 cup of Greek yogurt, and 1 press garlic clove in a small bowl. 
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Spread the dressing amongst two naan flatbreads. 
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Now shred 1 cup of fresh mozzarella cheese and distribute it between the two flatbreads. Then dollop a quarter cup of ricotta cheese on top as well.
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Lastly, add 4 ounces of sliced baby Bella mushrooms and 1 cup of fresh arugula on top. 
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Bake at 370 degrees for 8-10 minutes, or until the cheese is fully melted. 
Notes
Yes, you can make this flatbread pizza ahead of time. Once you have baked and cooled the mushroom flatbread, place it in an airtight container in the fridge. When you are ready to serve it, just warm it up in the oven for a couple of minutes until the cheese is melted.
Do you love quick vegetarian meals? Try these!
Nutrition
Calories: 387kcal | Carbohydrates: 33g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 783mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 239mg | Iron: 1mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
