Creamy Mushroom & Spinach Flatbread with Fontina & Garlic
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Creamy Mushroom & Spinach Flatbread

with Fontina & Garlic

45 MIN
+$3.95/serving 4 Servings
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    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
      700 Cals (est.)
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    fresh
    ingredients
    Creamy Mushroom & Spinach Flatbread with Fontina & Garlic
    Title
    • 6 oz Prosciutto
    • 1 Piece Focaccia Bread
    • 5 oz Baby Spinach
    • 2 cloves Garlic
    • 4 oz Fontina Cheese
    • ½ lb Mushrooms
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Crème Fraîche
    • 2 Tbsps Hot Sauce
    • 4 oz White Cheddar Cheese
    • 1 oz Pickled Peppadew Peppers
    • 1 Yellow Onion
    time-saving
    tips & techniques
    Prepare the ingredients
    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 onion. Peel and roughly chop 2 cloves of garlic. Grate the fontina and cheddar on the large side of a box grater; combine in a large bowl. Halve the bread horizontally. Roughly chop the peppers.

    Cook & finish the vegetables
    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 onion; 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 cheeses. 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.

    Assemble the flatbread
    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.

    Bake the flatbread & serve your dish
    4 Bake the flatbread & serve your dish

    Bake the flatbread 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 topped with the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Garnish with the remaining parmesan and chopped peppers. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    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 onion. Peel and roughly chop 2 cloves of garlic. Grate the fontina and cheddar on the large side of a box grater; combine in a large bowl. Halve the bread horizontally. Roughly chop the peppers.

    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 onion; 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 cheeses. 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.

    Cook & finish the vegetables
    Assemble the flatbread
    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 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 topped with the prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Garnish with the remaining parmesan and chopped peppers. Enjoy!

    Bake the flatbread & serve your dish
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