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 funghi flatbreads with fresh mozzarella and green olives

Soy-Free, Vegetarian, Spicy, No Added Sugar, <600 Calories

2 Servings, 590 Calories/Serving

20 Minutes

This thin-crust mushroom flatbread topped with a frisée salad and briny Castelvetrano olives 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)
Sunbasket 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 Atoria’s Family Bakery lavash flatbreads
  • Sunbasket arrabbiata sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - extra virgin olive oil - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
  • 1 head organic frisée or other chicory lettuce
  • ¼ cup pitted Castelvetrano olives

Nutrition per serving

Calories 590, Total Fat 34g (44% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 830mg (36% DV), Total Carb. 53g (19% DV), Fiber 8g (29% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 22g
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, Sesame.


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

Wash produce before use


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.


Assemble and bake the flatbreads

  • Tear the mozzarella into bite-size pieces.

On a sheet pan, place the flatbreads side by side. Spread as much arrabbiata sauce base as you like evenly over the flatbreads, leaving a ½-inch border around the edges; season with salt and pepper and drizzle each flatbread 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. Meanwhile, prepare the salad.


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.


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.