Delicious and full of flavor, this recipe is a mainstay in our home because it is so incredibly easy to prepare and kids love combination of all the ingredients together. Get your kids and teens involved in preparing and layering the flatbread with arugula, goat cheese, prosciutto and mushrooms for a quick and easy lunch, snack or appetizer they can make while they’re at home this summer for that restaurant-feel-meal you’ll all enjoy.
This is dish is inspired by Serafina, NYC. When Raf and I worked together during our hospitality years in New York City, Serafina was right across from the hotel on Fifth Avenue, so it was a popular lunch spot and after-work hours for the staff. This was a quick lunch to order and even more enjoyable when we dined al fresco with nice spritzer.
WHY THIS RECIPE WORKS
It’s quick and easy to make flatbread or mini-pizzas. I think its also perfect for the kids because they can make this dish themselves or with very minimal supervision. I love this sneaky way to add in their vegetables they actually enjoy eating. Pita bread is a great staple to always have in your pantry if you want easy meals and quick snacks. If arugula is not your thing, you can use spring greens or try adding spinach instead to balance that peppery bite.
When you get tired of the arugula and goat cheese combination, you can switch the ingredients up and create something else with an entirely different flavor. The variations can be endless. Keep reading to learn more.
INGREDIENTS FOR FLATBREAD WITH ARUGULA, GOAT CHEESE, PROSCIUTTO AND MUSHROOMS
This is a staple in our home. We use it in many different ways so it is never wasted. Have you tried our family fave Arugula Pasta with Mascarpone and Parmesan? That’s another super easy dish you can make with arugula. You won’t need much for this flatbread, so a container goes a long way. Get baby arugula because it is less peppery.
This is another staple to have at home. If we’re not using pita to make a flatbread, we use them to dip in hummus. Cut them into 1/16 triangles and throw them in the oven at 375F for about 20 minutes to make your own pita crisps to serve along with a vegetable crudite platter.
I get the baby bellas whole then just slice them thinly. If you’re feeling rushed or if you know what kind of day or week you’re having, getting them pre-chopped will save you some time. Criminis and buttons both work as well. Don’t worry if they look big when you slice them whole. You might be tempted to cut them in half further but when you start cooking them, you’ll see that they reduce in size.
Always use fresh. We cook the mushrooms with these for that herbal hint. It enhances the flavor of the mushrooms with its mild earthy flavor. If you must use dried thyme, use only half the amount. Dried herbs have a stronger flavor than fresh herbs.
Butter and Olive Oil
This is where we cook the mushrooms. You can heat both at the same time. Butter adds some richness to it.
Garlic, thyme and mushrooms is a classic combination. If you ever cook mushrooms to put in your quiche or omelet, cook it this exact same way.
You can buy them at most specialty grocery stores. Try not to get them pre-sliced in a package. It’s best to have them to order at your favorite deli. Ask them to slice at the thinnest possible. Prosciutto is aged differently. It is less expensive to get prosciutto that is aged 12 months than it is to get 24 months. If you can’t find prosciutto, use jamon Serrano or Spanish Serrano ham. Keep in mind that you don’t need top quality ham for this flatbread.
Get the logs. They’re easy to measure and gauge how much you’ll have. We tend to be very generous on this. Throw it for about 20 seconds in the microwave to make it spreadable. You want to coat the pita with this entirely. In our house, we don’t want to see the pita. It’s fully covered in goat cheese.
This makes a sweet and tangy contrast to all the other ingredients and makes a delectable finishing touch. You can make this on your own, or buy them in bottles.
HOW TO MAKE FLATBREAD WITH ARUGULA, GOAT CHEESE, PROSCIUTTO AND MUSHROOMS
- Gather all your ingredients so that everything is in front of you which makes cooking more efficient and enjoyable.
- Pre-heat the oven to 400F.
- In a small saucepan over medium heat, add the oil and butter. When melted, add the thinly sliced mushrooms, garlic, and thyme. Season with salt and pepper.
- Cover with a lid, keep it at medium heat. Allow the water from the mushrooms to evaporate and all the flavors from the garlic, thyme and butter to combine together.
- Soften the goat cheese in a little bowl or ramekin and microwave for about 20 seconds. Don’t let it sizzle. You just want it to have a cream cheese, spreadable consistency.
- Spread the goat cheese generously on the pita bread using a spreader or a silicone brush.
- Place the pitas with goat cheese on a baking sheet covered with parchment paper or silicone mat.
- Add the cooked mushrooms and distribute evenly on top of the goat cheese.
- Add a few leaves of arugula. I like to have some cooked and some fresh on top.
- Bake in the oven for about 10 minutes.
- Remove from the oven and transfer to a cutting board.
- Using your French knife, cut into fourths or 8ths, depending on the size of your pita.
- Top with strips of prosciutto. Then top with fresh arugula. Don’t be shy, but also do not overcrowd.
- Drizzle balsamic reduction in a left to right motion.
- Enjoy immediately as this is best consumed fresh out of the oven.
- Do not bake the flatbread with the prosciutto. Prosciutto is salty enough so if you cook this, it will become even saltier.
- When the flatbread comes out of the oven, before serving, cut the flatbread before topping with the arugula. This keep the arugula leaves in tact, keeps it from bruising, makes it look more fresh and is really just easier to handle.
- Don’t overload with arugula. Keep a balance, make sure that you see all ingredients: mushrooms, prosciutto, arugula and goat cheese.
- For an added wow factor, freeze the unused portion of the goat cheese (the half that you didn’t use for spreading) and with a microplane, grate the frozen cheese over the top of the flatbread right before serving.
- Do not overpower with balsamic reduction even if it is tempting. This is just added to enhance the dish.
- If you like truffle oil, you can substitute it for the balsamic reduction. Do not use both.
- If you don’t have pita, naan bread works as well.
VARIATIONS FOR FLATBREAD WITH ARUGULA, GOAT CHEESE, PROSCIUTTO AND MUSHROOMS
When you get the knack of making this flatbread recipe at home (which will be the first time, trust me), you’ll discover that you’ve just opened the floodgates to other possibilities. After all, it is a little bit like a pizza.
So speaking of pizza, go ahead and make one! We do too with homemade marinara sauce, prosciutto, ham or salami then top with a heaping of mozzarella. Our son likes it Hawaiian style with some sliced fresh pineapple.
Here are other combinations you may want to try:
- Fig, caramelized onion and goat cheese
- Spinach and feta
- Pears and gorgonzola
- Barbecue chicken and cheddar
- Artichokes and olives
- Bolognese sauce and mozzarella
- Manchego and piquillo peppers
Are we socially connected yet? If not, follow me on Instagram where I share many quick tips in my stories and feed. You can find me @chef.rafael.gonzalez.
You’ll also get to see glimpses of the classes I hold for my members in The Home Chef Society, a cooking club membership designed for foodie families who want to bring back the dinner time ritual for their loved ones at home. If you’re interested to learn more about the next round, you can sign up for the waitlist HERE.
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