Meat-free pizza doesn't have to be boring. In fact, it can be absolutely wonderful when made with the right toppings. For these vegetarian flatbread pizzas, we used porcini mushrooms, kalamata olives and serrano chili peppers along with fontina and Parmesan cheese. The kids might not like them, but that's OK. We didn't make enough for them anyway.

Pizza night at home with kids usually involves cheese and pepperoni. Not this time, adults. Tonight you get to treat yourself to something a little bit fancier with these vegetarian flatbread pizzas. Topped with porcini mushrooms, kalamata olives and serrano chili peppers, they are savory, salty and spicy. Of course, you should also treat yourself to a glass of wine or a cocktail while enjoying your adult-only pizzas. Perhaps a dirty martini?

Vegetarian flatbread pizzas with porcini mushrooms, olives and serrano chili peppers

Serves 2

Ingredients:

  • 2 pieces flatbread or naan pizza
  • 2 tablespoons olive oil
  • 1/2 cup fontina cheese, shredded
  • 1/4 cup dried porcini mushrooms, rehydrated and chopped into 1/2-inch pieces
  • 1/4 cup kalamata olives, sliced in half lengthwise
  • 1 serrano pepper, top removed and sliced thin (deseeded if desired)
  • Parmesan cheese to grate on top of pizza

Directions:

  1. Preheat oven to 400 degrees F and line a baking sheet with foil.
  2. Place the flatbread pieces on the baking sheet and drizzle each piece with 1 tablespoon of olive oil.
  3. Top the flatbreads with fontina cheese, porcini mushrooms, olives and pepper slices.
  4. Bake in the oven for 5 to 7 minutes, or until the cheese is melted.
  5. After removing from the oven, top each pizza with some freshly grated Parmesan cheese.
  6. Transfer the pizzas to a cutting board, slice and serve.

allParenting Vegetarian flatbread pizzas with porcini mushrooms, olives and serrano chili peppers

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