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Up close shot of one flatbread pizza

Mushroom Pesto Flatbread Pizza

  • Author: Eric Jones
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


Layered with homemade pesto, arugula, buttery mushrooms, and fresh burrata, this Mushroom Pesto Flatbread Pizza is a breath of fresh air.


Units Scale
  • 4 Roasted Garlic Tandoori Naan
  • 8 oz. Fresh Baby Bella Mushrooms
  • 5 oz. Fresh Arugula
  • Fresh Burrata
  • 1 tsp. Oregano

For the Pesto Sauce:

  • 2 cup Basil Leaves
  • 1/2 cup Organic Pine Nuts
  • 3 Garlic Cloves
  • 1/2 cup Olive Oil
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 1/4 tsp Ground Thyme
  • 1/4 tsp Himalayan Salt


  1. Pre-heat oven to 400 degrees.
  2. Add basil leaves, pine nuts, garlic, and olive oil into a food processor (paid link) and blend until smooth. Pour into a small bowl and add remaining ingredients. Mix well.
  3. On medium heat, cook the fresh mushrooms with butter and a sprinkle of salt (to taste) until soft. Remove from heat.
  4. Spread pesto sauce evenly on flatbread. Layer with cooked mushrooms, arugula, and oregano.
  5. Cut open the burrata cheese shell and place dollops of cheese onto the flatbread.
  6. Bake directly on rack for 3 to 5 minutes then remove from heat. Serve immediately.


For the burrata: You can also opt to top your flatbread with dollops of burrata just after you pull the pizza out of the oven.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Pizza
  • Method: Baked
  • Cuisine: Italian


  • Calories: 724
  • Sugar: 4.1g
  • Sodium: 675mg
  • Fat: 45.9g
  • Carbohydrates: 59.8g
  • Fiber: 4.3g
  • Protein: 21.8g
  • Cholesterol: 20mg

Keywords: Mushroom Pesto Flatbread Pizza, Pesto Flatbread Pizza, Mushroom Flatbread Pizza, Flatbread Pizza, Vegetarian Flatbread Pizza