Name: Home Kitchen Asparagus Mushroom Shallot Flatbread
Prep time: 1 h
Cook time: 18 min
Total time: 2 h
Yield: 8 servings
Cuisine: American, Italian
Ingredients: 1 recipe flatbread dough; olive oil; 6 asparagus (rinsed and sliced thin); 4 cremini mushrooms (brushed clean and sliced thin); 1 large shallot (sliced thin, vertically); 8 ounces soft ripened brie cheese (sliced thin); kosher salt; freshly ground black pepper

This is the result of cleaning out the fridge.

I basically scoured my pathetically empty produce drawer and came out with asparagus and mushrooms… I only threw in the shallot for funsies. The dependable part? I got to eat this all. by. myself. It’s such a shame that no one in my house will eat anything that has or is currently touching mushrooms. So sad for them… and yaaaay! more for me!!

Do you ever simply crave a pizza but want to skip the red sauce? {please tell me I’m not a lone on this boat}. I do love pizza sauce {trust me} and there’s a life altering recipe on this here blog, but sometimes I want a pizza {errr flatbread} that is simple, light and goes perfectly with a glass of crisp, chilled white wine. Know what I mean?

This springy flatbread is only the ticket.

There’s a million and one things you can do with asparagus and I particularly love them grilled, roasted, in quiche, made into “fries” and now… under brie cheese and on my flatbread pizza.

What’s that? You love asparagus toooo? Go-to friends for life.

Now let’s do this.

Start by thinly slicing 5-6 asparagus tips. If you have a mandolin, go on and shave them… I find slicing them this way, by knife, is way easier and I get to keep my fingertips. Win-win.

Slice up 3-4 mushrooms. I’m using cremini or baby portabellas… they’re my fave, but truly any mushrooms are fine.

You’ll also need one large shallot, sliced vertically. Leeks would also work splendidly here… only slice thin, rinse in cool water to loosen any grit, drain, pat dry with paper towel and that’s it.

I completely dig brie cheese on my flatbread.

I’ve used it before, but this time I kept it simple by slicing it thin and not bothering to remove its edible wax coating. I’m all about saving time, my friends. Save time = wine time… and the sooner the better.

Then on a rimmed sheet pan, drizzle a good amount of olive oil… about 2 tablespoons.

Earlier I made a double batch of my flatbread dough. One for me and one for the rest of everyone at the table. 😉

Then once raised, punch it down to deflate the dough and then roll it out thin on a floured surface.

So somewhere in between rolling the dough out and arranging the toppings I must have forgotten to take pictures. Lucky for you {and me} the steps are truly simple and you’re not truly missing much.

After you’ve stretched the dough out, drizzle with a little more olive oil over top, scatter with the slice asparagus, mushrooms and shallots. Then arrange the brie cheese in a complete obsessive compulsive manner (only kidding that only applies to me) and sprinkle kosher salt, black pepper.

You can also drizzle more olive oil over top before baking if you wish to. I did.

Pop it into a preheated 500° oven to bake for about 15-18 minutes or until the crust is a deep golden and the cheese is a bubblin’. Watch it like a hawk so it won’t burn.

Cut. Serve. Inhale. Repeat.

This spring-y flatbread makes for an excellent appetizer, snack or serve it up with a fresh salad and call it dinner. I would also call it a masterpiece.