Roasted Garlic & Mushroom Flatbreads
with White Sauce, Mozzarella & Grape Tomatoes
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Move over, marinara—there’s a new sauce in town. In this recipe, crispy flatbreads are slathered with a rich, creamy white sauce we just can’t get enough of. We top it off with melty mozzarella and roasted garlic, plus tender mushrooms and juicy marinated tomatoes. Sprinkle with chives and chili flakes if you like a little zip, then sit back and enjoy.
Ingredients
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
4 ounce
Button Mushrooms
4 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
¼ ounce
Chives
1 teaspoon
Chili Flakes
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Trim and slice mushrooms into ½-inch-thick pieces. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Halve tomatoes. Mince chives.
Place garlic foil packet on a baking sheet. Roast on top rack for 15 minutes (you’ll add more to the sheet then).
While garlic roasts, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and 1 tsp Italian Seasoning (2 tsp for 4 servings); cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.
Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
Transfer cooked mushrooms to bowl with tomatoes; toss to combine.
Leaving garlic foil packet on sheet, place flatbreads on same sheet. (For 4 servings, divide between 2 sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)
Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.
While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add flour, garlic powder, and remaining Italian Seasoning. Cook, whisking constantly, until lightly browned, 30 seconds.
Reduce heat to medium low and whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.
Once roasted garlic is done, carefully transfer to a cutting board and roughly chop.
Heat broiler to high.
Evenly top flatbreads with sauce, roasted garlic, and veggies. Sprinkle with mozzarella.
Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning.
Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious flavor combo, with roasted garlic adding depth. Some found it a bit bland; consider adding extra herbs or cheese.
- Ease of prep: Quick and simple to make, though a few found the sauce tricky. Some suggest shortening cooking times for garlic and flatbreads.
- Suggestions: Try adding protein like chicken or sausage for a heartier meal. Consider including extra veggies like zucchini or red onion 🍲.
- Portions: Some felt it was more of a lunch portion; adding ingredients for a third flatbread could make it more substantial for dinner.
- Texture: For best results, ensure the flatbread is crispy before adding toppings. A few found it got soggy or broke apart easily.
Reviews from our home cooks
This is one of the best flatbreads I've tried yet! I just added a few extra mushrooms and didn't use the chili flakes (and instead sweetened it a bit with maple syrup), but all the other ingredients worked well together. I feel like the recipe has a lot of unnecessary steps though. You can cook the mushrooms, tomato, seasonings, etc. in the same pan without wiping in between. It was easier the way I did it and came out just as good.
This was quite possibly one of the most delicious things I have ever eaten in my life - easy to make, lots of flavor, and something new to add to the recipe rotation!
The usual tomato and zucchini flatbreads are pretty good but these were even better (especially with the addition of mushrooms instead of zucchini). I added my own store-bought ricotta cheese to the mix and it was spectacular!
We love the flatbread recipes (and I often add them as extra meals), but it's definitely a lunch portion, not a dinner. Adding ingredients for a 3rd flatbread would feel more substantial and appropriate compared to other recipes.
I wish there was a way to bake it vs. broil it. The broiler is so low to the ground and it was hard for me to get to. Some of the flatbread wasn't toasted all the way through.
Baking a garlic clove in olive oil for 15 minutes at 450 degrees on the top rack of the oven is not a good idea. It was not soft and ready to be chopped, it was charred! Since I was busy with other tasks, I trusted my timer and your recipe, and it didn't work. You might want to make an adjustment to your instructions in that case.
Great flavor. But I felt that 1 clove of garlic just wasn't enough for the two flatbreads.
Loved this flatbread! Recipe could have made a tad more sauce.
Get the bread crispy to start and it turns out great! Soggy dough is not enjoyable.
So flavorful! We were skeptical but all totally sold come dinner time.
