Morel Mushroom Arugula Flatbread With Truffle Oil (Printable)
Earthy morel mushrooms and peppery arugula on crispy flatbread with creamy cheeses and truffle oil finish.
# What You’ll Need:
→ Flatbread Base
01 - 1 store-bought or homemade flatbread, approximately 12 x 8 inches
02 - 1 tablespoon olive oil
→ Vegetables and Mushrooms
03 - 5 ounces fresh morel mushrooms, cleaned and sliced
04 - 1 cup (1 ounce) fresh arugula
05 - 1 small shallot, thinly sliced
06 - 2 cloves garlic, minced
→ Cheeses
07 - 4 ounces fresh mozzarella, torn into pieces
08 - 1½ ounces goat cheese, crumbled
09 - 1 ounce grated Parmesan cheese
→ Flavorings and Garnishes
10 - 2–3 tablespoons truffle oil
11 - 1 teaspoon fresh thyme leaves
12 - Sea salt and freshly ground black pepper, to taste
13 - Crushed red pepper flakes, optional
# How To Make:
01 - Preheat oven to 430°F. Place a baking sheet or pizza stone inside to heat thoroughly while the oven reaches temperature.
02 - Heat olive oil in a skillet over medium heat. Add the sliced shallot and cook for 1 minute until fragrant. Stir in the minced garlic, then add the morel mushrooms and cook for 3–4 minutes until lightly browned and tender. Season with sea salt, black pepper, and fresh thyme leaves. Remove from heat and set aside.
03 - Brush the flatbread base lightly with olive oil. Scatter the torn mozzarella evenly across the surface, then layer the sautéed morels and shallots on top. Dot with crumbled goat cheese and finish with a generous sprinkle of grated Parmesan.
04 - Carefully transfer the assembled flatbread onto the preheated baking sheet or pizza stone. Bake for 8–10 minutes until the cheese is melted and bubbling and the flatbread edges are crisp and golden.
05 - Remove from the oven and allow to cool slightly. Top with a generous handful of fresh arugula. Drizzle with truffle oil and finish with a pinch of sea salt, cracked black pepper, and red pepper flakes if desired.
06 - Slice into portions and serve immediately while warm and crisp.
# Expert Advice:
01 -
- Truffle oil and morels together create this wildly earthy aroma that makes your kitchen smell like a European bistro.
- It comes together fast enough for a weeknight but looks fancy enough to serve at a dinner party without breaking a sweat.
02 -
- Never wash morels by soaking them because they act like little sponges and will turn soggy and waterlogged instead just brush them clean or rinse briefly and pat dry immediately.
- Truffle oil loses its magic if you cook with it so always drizzle it on after the flatbread comes out of the oven.
03 -
- Preheating the baking tray or stone is the single thing that makes the difference between a soggy bottom and a perfectly crisp one.
- Less is more with goat cheese so crumble it in small uneven bits so every bite gets a tangy surprise without overwhelming the morels.