I love pizza. A lot. But it’s just yet another one of my favorite foods that I really can’t eat as much as I would like. This healthier version is inspired by my favorite pizza at my favorite pizza place in downtown. It has a lot of my favorite things on it: garlic, mushrooms, cheese, and more cheese. Also, I like white pizza better than red pizza, so no tomato sauce here!
I considered making this a pizza, but didn’t want to get yeast, which is why this turned into a flatbread. I mixed together flour, water, salt, and pepper together until it become doughy. Then, I heated olive oil in a cast iron pan on the stove and spread the dough across the bottom. I stuck it in the oven at 500°F until it was set, which was about 7 minutes, and took it out of the oven.
I sauteed the garlic, mushrooms, and some tarragon I had leftover in the fridge until it was cooked and fragrant.
Then…cheeeeese! First goes the ricotta cheese onto the dough as a foundation. Then I put on the cooked mushrooms and garlic. Then more cheese! While I was at the store, the burrata cheese caught my eye and I just couldn’t pass it up.
I first had burrata at an Italian restaurant in New York by recommendation of the waiter, and I haven’t stopped thinking about it since. It has a “regular” mozzarella outer shell and the inside is creamy and delicious. So very, very delicious. It’s also a bit pricier than regular mozzarella, so I did splurge a little on this. But seriously, creamy mozzarella. Worth it.
Then I put on top of the cheese spinach and cracked an egg on top (it ended up sinking in between some spinach leaves). I know not everyone loves runny eggs, but I love them on pizzas and hamburgers (and alone too!). I sprinkled red pepper flakes on top for a little kick.
Everything went back into the oven until the cheese was melted, the spinach was wilted, and the egg started to cook. It took about 10 minutes for that to happen in my oven – I had to keep checking though to see how it was doing.
At my favorite pizza place, they give you calabria chili oil to drizzle on top, which I absolutely love, but I haven’t yet gotten any for the house. However, if you like spicy things, this oil will definitely do the trick! I’m told (by the pizza place) that it’s not that easy to find, but it is sold on Amazon.
Spinach Mushroom Flatbread
- 3/4 cup flour
- 1/2 cup water
- 1 tsp salt
- 1 tbsp olive oil
- 2 tbsp olive oil
- 3 cloves garlic
- 3 oz cremini or baby bella mushrooms
- 1/2 cup ricotta cheese
- 3 oz burrata mozzarella cheese (or whatever cheese you want!)
- 1 cup spinach
- 1 large egg
- Preheat oven to 500°F
- Mix together crust ingredients until it is doughy
- Heat olive oil in bottom of ovenproof pan and swirl to coat the bottom
- Spread the dough on the bottom of the pan and bake in the oven until it is set, about 7 minutes
- Saute garlic and mushrooms in olive oil
- Spread ricotta cheese on top of the dough
- Top with garlic and mushrooms, any other cheese you’re adding, and spinach
- Crack an egg on top
- Bake in the oven until the cheese is melted and bubbly, the spinach has wilted, and the egg has started to cook
- Nom nom nom!
Estimated Nutritional Information (per serving): 571 calories; 39.3g fat; 162.5mg cholesterol; 238.2mg sodium; 326.9mg potassium; 39.4g carbs; 21.2g protein