Asparagus Mushroom Shallot Flatbread

This asparagus, mushroom shallot flatbread is crispy, chewy flatbread and covered in bubbly brie! Goes perfectly with a fresh arugula salad and wine.

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 just threw in the shallot for funsies. The best 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 just 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 just 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? Best 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 really any mushrooms are fine.

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

I totally 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 my family. 😉

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 super simple and you’re not really 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 (just kidding that just 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.

Enjoy! And if you give this Asparagus, Mushroom Shallot Flatbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 8 servings

Asparagus, Mushroom Shallot Flatbread

Asparagus, mushrooms and shallots all on top of a crispy, chewy flatbread and covered in bubbly brie! Goes perfectly with a fresh arugula salad and a crisp glass of Pinot Grigio!

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 18 minutes mins

Additional Time: 27 minutes mins

Total Time: 2 hours hrs

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

Instructions 

• Preheat your oven to 500 degrees and position the rack in the lower third of your oven. Drizzle about 2 tablespoons of olive oil onto a rimmed sheet pan.
• After the flatbread dough has risen, punch it down and on a lightly floured surface, roll it out thin. Carefully transfer the dough onto the oiled sheet pan and drizzle with a little move olive oil.
• Scatter asparagus, mushrooms and shallots over the dough and top with the brie cheese slices.
• Season with a couple pinches of both kosher salt and black pepper and a little more olive oil if desired.
• Bake in your preheated oven for 15-18 minutes or until deep golden and bubbly. Let cool for 5 minutes before transferring to a cutting board.
• Slice, serve and enjoy.

Serving: 1g, Calories: 222kcal, Carbohydrates: 25g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 28mg, Sodium: 533mg, Potassium: 123mg, Fiber: 1g, Sugar: 4g, Vitamin A: 259IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 2mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: American, Italian

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