Creamy Mushroom & Spinach Flatbread

with Fontina & Garlic

50 MIN

+$1.99/serving 4 Servings

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add Prosciutto

From the Test Kitchen

To create this hearty pizza, we’re baking chewy focaccia bread under layers of creamed spinach, mushrooms, and onion, plus a duo of melty cheeses, then topping it all with pleasantly tart pickled peppers.
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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
1 Piece Focaccia Bread
5 oz Baby Spinach
½ lb Mushrooms
1 oz Pickled Peppadew Peppers
2 Yellow Onions
2 cloves Garlic
4 oz Fontina Cheese
4 oz White Cheddar Cheese
¼ cup Grated Parmesan Cheese
¼ cup Crème Fraîche
2 Tbsps Hot Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Grate the fontina and cheddar on the large side of a box grater; combine in a large bowl. Halve the bread horizontally.

2 Cook & finish the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until wilted. Transfer to the bowl of grated fontina and cheddar. Add the crème fraîche and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

3 Assemble the flatbread

Place the halved bread on a sheet pan, cut side up. Evenly top with the finished vegetables and half the parmesan; season with salt and pepper.

4 Bake the flatbread & serve your dish

Bake the flatbread, rotating the sheet pan halfway through, 15 to 17 minutes, or until the cheese is melted and the edges of the bread are lightly browned and crispy. Carefully transfer to a cutting board and let stand at least 2 minutes. Cut into equal-sized pieces. Serve the finished flatbread garnished with the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), remaining parmesan and chopped peppers. Enjoy!