Enjoy the rich, savory taste of sautéed mushrooms baked with fresh sage, cheese, olive oil and garlic, all on top of naan flatbread. This mushroom-sage flatbread pizza is so quick and easy to throw together, yet so very flavorful.
The health benefits of mushrooms are great. If you don’t eat meat, are trying to eat less meat, or just want a break from meat, mushrooms are a good way to give your body some of the same nutrients that meat gives it, plus some other vitamins and minerals. Mushrooms are high in selenium, vitamin D, potassium, iron, and calcium, in addition to containing antioxidants.
With my daughter being a vegetarian (actually, she eats fish, so I guess that is a pescetarian…), we eat a fair amount of portabella mushroom burgers. For a change, I have been buying mixed mushrooms and making these flatbread pizzas for her. They are so good! We love the sage and mushroom combination, and sage has its own health benefits and healing properties. It is known as the herb that imparts longevity and wisdom, and in the days when the use of herbs was more prominent, sage was used to soothe coughs and colds, ease night sweats, purify the spirit, and ward off evil. I’m not sure if baking some fresh sage leaves in this pizza can accomplish all those things, but it can’t hurt, and it tastes so savory and earthy, so delicious with the mushrooms and cheese! In addition, sage is really easy to grow, and it comes back year after year. We have had some in our garden for years, and I love to go out and pick the leaves as I am making dinner.
With many of our afternoons and evenings being filled with sporting events, meetings, concerts, and now yard and garden work this spring, I have been looking for quick and easy dinners. This recipe fits the bill of being quick and delicious at the same time. It works great served with a salad or a bowl of soup, or just on its own for a light dinner or tasty lunch.
For Mother’s Day, I walked in the woods with my mother, husband, and kids, and with it being mushroom season, I got to thinking about how I would like to learn more about foraging for mushrooms. I know that morel mushrooms grow in my area, and I think it would be a worthwhile hobby to cultivate, and a great excuse to get out into the woods more! I hope you all have a wonderful weekend, and enjoy spring! Although it’s supposed to get cold again this weekend, so many trees are flowering here, and our lilacs are in full bloom. I believe that is my favorite scented flower, so I am savoring every minute of the lilac season. Fiesta Friday is co-hosted this week by Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens. I look forward to checking out their posts!
Mushroom-Sage Flatbread Pizza
- 2 cups of mushrooms, your choice (I often use a mixture of shitake, oyster, and mini bella mushrooms), washed, patted dry, and thinly sliced
- a handful or two of fresh sage leaves, washed and patted dry
- 2 cloves of garlic, minced
- extra-virgin olive oil
- 2 naan flatbreads
- about 2 cups of shredded mozzarella and Parmesan cheese, or shredded cheese of your choice
- salt and pepper to taste
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Wash the mushrooms, pat them dry, and thinly slice them. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Place the mushrooms in the skillet and sprinkle them with salt and pepper. Sautee the mushrooms for about five minutes, or until they are tender. Pour about 1/4 cup of olive oil into a shallow bowl and mix the minced garlic into the olive oil. With a pastry brush, brush the garlicky olive oil evenly across the pieces of naan flatbread. Spread the mushrooms over the flatbread. Then arrange the sage leaves on the flatbread, the amount according to your taste. Sprinkle the shredded on top of the mushrooms and sage.
Place the pizzas on the baking sheet, and bake in your 400-degree oven for about 10-15 minutes, or until the cheese is melted and the bread is golden. Let the pizzas cool for a couple minutes, and then slice into pieces. Enjoy!