Spicy funghi flatbreads with fresh mozzarella and green olives

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy funghi flatbreads with fresh mozzarella and green olives

Spicy, Soy-Free, Vegetarian

2 Servings, 750 Calories/Serving

20 Minutes

This super-quick thin-crust mushroom flatbread topped with a frisée salad delivers the classic pizza and salad combo all in one bite.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic cremini or other button mushrooms
  • ¼ pound fresh mozzarella
  • 2 whole grain pizza lavash
  • Sun Basket spicy-smoky tomato blend (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)
  • 1 head organic frisée or other chicory lettuce
  • ¼ cup pitted Castelvetrano olives
Ingredient IQ
An iconic spice with Spanish roots, smoked paprika is widely used in Mediterranean cuisine. Traditionally, peppers are dried over a wood fire, absorbing smoky notes in the process. The dried peppers are then finely ground and added to everything from poultry to vegetables to the tomato blend used here.

Nutrition per serving

Calories: 750, Protein: 23g (46% DV), Fiber: 12g (48% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 11g (55% DV), Cholesterol: 40mg (13% DV), Sodium: 870mg (36% DV), Carbohydrates: 63g (21% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the mushrooms

Heat the oven to 400°F.
  • Cut the mushrooms into ¼-inch-thick slices.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 4 to 5 minutes. Remove from the heat.

2

Assemble and bake the flatbreads

  • Tear the mozzarella into bite-size pieces.
On a sheet pan, place the lavash side by side. Spread as much spicy-smoky tomato blend as you like evenly over the lavash, leaving a ½-inch border around the edges; season with salt and pepper and drizzle each lavash with 1 teaspoon oil. Top each with the mushrooms and mozzarella and season with salt and pepper. Bake until crisp, 8 to 10 minutes. Transfer to a cutting board.
While the flatbreads bake, prepare the salad.

3

Make the frisée salad; finish the flatbreads

  • Trim the root end from the frisée; coarsely chop the frisée.
  • Coarsely chop the olives, checking for any pits.
In a medium bowl, toss together the frisée, olives, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.
Top the flatbreads with the frisée salad and cut into pieces.

Serve

Transfer the funghi flatbreads to individual plates and serve any remaining frisée salad on the side.
Kids Can!
  • Tear the mozzarella.
  • Assemble the frisée salad.
  • Top the flatbreads with the frisée salad.