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!

Course Appetizers & Snacks

Cuisine American, Italian

Keyword asparagus, Brie cheese, cremini, flatbread, mushrooms, pizza, shallots

Prep Time 1 15

Cook Time 18

Additional Time 27

Total Time 2

Servings servings

Calories 222

Author Laurie McNamara

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.

Nutrition