Mushroom and Spinach Flatbread

This flatbread brings it back to square one with a mushroom and spinach pizza that shines with a little balsamic vinegar and garlic sautéed mushrooms that are tender and crispy at the same time. There will always be room in my little flatbread heart for this basic yet wonderful pizza. Let the others eat the figs!

Ingredients

• 1 Flatout artisan thin crust flatbread
• 2 cups your favorite mushrooms: Crimini, button, shiitake, or a combination, sliced
• 2 cloves garlic, chopped
• 1/2 cup pizza sauce
• 2 cups packed fresh spinach
• 2 tablespoons balsamic vinegar
• olive oil
• 1 cup shredded mozzarella cheese
• Salt and freshly ground pepper

Mushroom and Spinach Flatbread

Directions

1. Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven.
2. In a pan, heat olive oil, then add the sliced mushrooms and sauté until mushrooms are golden and toasty brown. Then add the garlic and the spinach, and stir gently until spinach is wilted. Add the vinegar and continue to cook until vinegar is reduced. Season with salt and pepper. Remove from heat and set aside.
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