Mushroom and Spinach Flatbread with Caramelized Onions

This Mushroom and Spinach Flatbread with Caramelized Onions is my go-to for busy nights! Homemade pizza dough topped with olive oil, parmesan and mozzarella cheese, sautéed mushrooms, fresh spinach, quick caramelized onions, and fresh thyme. All baked in a super hot oven until the cheese is perfectly melted and the crust golden brown and crispy. Homey, earth-y, just the right amount of cheesy goodness, and perfect. Every last bite of this flatbread is so delicious and super healthy. It’s basically like eating your favorite bowl of French Onion Soup but in flatbread form! SO. GOOD.

flatbread on parchment with thyme sprigs, pizza cutter, and two pieces on white plates

About The Recipe

Let me be real with you guys, this is my absolute favorite pizza right now. It literally has everything I love on it. Baby portabella mushrooms, fresh spinach, sweet yellow onions, homemade pizza crust, and the two best cheeses ever.. Does it get better?

The inspiration behind this flatbread was simply necessity. We had mushrooms, spinach, and onions that desperately needed to be used up, and we had some left over sourdough pizza dough. Hm.

flatbread on counter with thyme and plates

And, we had made something similar to this before, but nothing nearly this good!

We decided to quickly caramelize the onions (no sugar needed!), toss in the spinach to give them a little extra oomph, and sauté those thick cut mushrooms to get them cooked all the way through (and to give them a little extra flavor, too). Toss all of it onto that leftover dough, sprinkle some cheese, and into the oven it went!

two slices of mushroom flatbread on white plates with thyme sprigs and napkin

The results equal this beautiful, flavorful flatbread that will have everyone reaching for seconds (or even thirds!).

Equipment Needed

  • Parchment Paper
  • Pizza Stone
  • Pizza Peel

Ingredients

  • Pizza Dough
  • Olive Oil
  • Mushrooms
  • Spinach
  • Onion
  • Parmesan Cheese
  • Fresh Mozzarella
  • Salt and Pepper
pizza dough, spinach, mushrooms, onions, olive oil, and cheese on counter

Instructions

First things first, if you don’t have left-over pizza dough like us, then go ahead and make some up! If you want something quick, I recommend our Simple and Easy Homemade Pizza Dough, but if you’ve got time and want something a little different then try our Overnight Sourdough Pizza Crust!

Once the pizza dough is mixed up and read to be used, let’s start on the toppings!

In a medium saucepan, pour about a tablespoon of olive oil into the pan. Let this heat up over a high heat. Dump in the onions and sauté, stirring frequently, until the onions have reached a light brown color. Season with salt and pepper. Set aside.

Using the same pan, wipe out any excess bits or olive oil. Turn back on medium heat and add about a tablespoon of olive oil. Once the oil is shimmering, toss in the mushrooms. Sauté for about 3-5 minutes, until the mushrooms have softened and start to release their juices. Toss in the spinach and stir just until wilted. Set aside.

On a heavily floured piece of parchment, roll out the pizza dough and spread olive oil all across the surface.

Using a fork or a dough docker, dock the dough all over. This is to keep any unwanted air bubbles coming up!

Top the pizza dough with parmesan cheese, onions, mushrooms and spinach. Sprinkle the mozzarella cheese all over.

onions, spinach, mushrooms, and mozzarella added on top of pizza

Place in a 500 degree oven and bake for about 5-7 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Pull out of the oven, slice, and serve!

Storing/Reheating

Like so many of our pizza recipes, this mushroom and spinach flatbread can be stored easily! Once it’s cooled, you can place in a sealable bag or you can wrap in foil. Pop it into the refrigerator and it’ll keep for 4-5 days. And the best part? All you have to do to reheat it is either place it back into the oven on a baking sheet, or for a quick fix, you can pop it into the microwave for a a minute or so.

If you place it back in the oven, you will get a nice crispy crust again. Microwave will give you a chewy and tougher crust. We always heat it up in the oven, but when you’re just wanting a quick bite, the microwave will work just fine!

Substitutions

  • You can use your favorite vegan mozzarella and parmesan to make this flatbread vegan!
  • If you don’t have a yellow onion, you can use a white onion.
  • Any kind of mushrooms can be used! We used baby bella’s.
  • Store-bought dough can be used, but we can’t recommend baking times.
mushroom and spinach flatbread on marble counter with thyme sprigs and pizza cutter

Expert Tips

  • If you don’t have a baking stone, you can bake this on a sheet pan or a pizza pan!
  • Topping amounts are more suggestions. Feel free to add as much or as little as you like!
  • Baking times may vary.

When you make this Mushroom and Spinach Flatbread with Caramelized Onions, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

flatbread on parchment with thyme sprigs, pizza cutter, and two pieces on white plates

Mushroom and Spinach Flatbread with Caramelized Onions

Traci
Perfectly sweet meets warming spices in this delicious Homemade Apple Pie! Simple in looks and ingredients, but show-stopping in flavor. Seriously, SO. GOOD.
4.93 from 14 votes
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Main Course
Cuisine American
Servings 3
Calories 640 kcal

Ingredients
 

  • 15 ounces pizza dough
  • 2 cups sliced yellow or white onion
  • 3 cups sliced cremini, baby bella mushrooms
  • 2 cups fresh spinach
  • ¼ cup freshly grated parmesan
  • 4 ounces fresh mozzarella, chopped
  • 2-3 Tablespoons olive oil + more for sautéing

Instructions

  • Preheat oven with baking stone to 450 degrees.
  • Sauté onion in a little olive oil over medium heat until onion is tender and caramelized.
  • Season with salt and pepper. Set aside.
  • Sauté mushroom in olive oil until cooked through, about 2.3 minutes.
  • Turn off heat. Stir in spinach.
  • Season with salt and pepper. Set aside.
  • On a floured surface, roll dough into a rectangle.
  • Brush with olive oil.
  • Sprinkle with parmesan cheese.
  • Top with onion, mushroom, and spinach.
  • Add fresh mozzarella.
  • Bake until crust is browned and cheese is bubbly, about 8 minutes.

Notes

Substitutions:
  • You can use your favorite vegan mozzarella and parmesan to make this flatbread vegan!
  • If you don't have a yellow onion, you can use a white onion.
  • Any kind of mushrooms can be used! We used baby bella's.
  • Store-bought dough can be used, but we can't recommend baking times.
Expert Tips:
  • If you don't have a baking stone, you can bake this on a sheet pan or a pizza pan!
  • Topping amounts are more suggestions. Feel free to add as much or as little as you like!
  • Baking times may vary.

Nutrition

Serving: 3slicesCalories: 640kcalCarbohydrates: 82gProtein: 26gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 36mgSodium: 1420mgPotassium: 626mgFiber: 5gSugar: 15gVitamin A: 2198IUVitamin C: 14mgCalcium: 347mgIron: 5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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8 Comments

  1. Just made this tonight—loved it. Delicious!!! Hope it can be frozen because that’s what I’m going to try, as I live alone (recently widowed 😞), & couldn’t eat the whole thing. Thanks for sharing.

    1. Hi Wanda. We are so sorry for your loss, but I’m happy to hear you enjoyed this recipe. We have never tried freezing it before, so let me know how it goes! Xo, Caylie

    1. Hi! It means to put small holes into the dough. You can use a fork or a dough docker to do this. if you scroll up, you will find step-by-step pictures to help you see what you need to do! I hope this helps! Xo, Caylie.

    1. Hi Laura! Thank you so much! We’re SO glad to hear you loved this flatbread. It’s absolutely one of our favorites to make (and eat)! Xo, Caylie