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Tuscan Garden Mushroom Flatbread

Tuscan Garden Mushroom Flatbread

Naan bread dressed with sun-dried tomato pesto and topped with scrambled eggs, oven roasted artichokes, tomatoes, spinach and crimini mushrooms, applewood bacon, and Parmesan cheese, dollop of rosemary sour cream.

Ingredients

Sun-Dried Tomato Pesto

  • 6 ounces sun-dried tomatoes (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons toasted almond slivers
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt

Rosemary Sour Cream

  • 1 cup sour cream
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

Roasted Artichokes

  • 1 (14-ounce) can artichoke heart quarters, well drained and chopped
  • Olive oil as needed
  • 1/2 teaspoon dried Greek seasoning blend
  • 2 tablespoon olive oil
  • 8 ounces crimini mushrooms, sliced
  • 1 cup finely diced tomatoes
  • 6 slices applewood bacon, cooked crisp and chopped
  • 6 Naan bread or oven-baked flatbread
  • 3 ounces fresh baby spinach leaves
  • 3/4 cup grated Parmesan cheese
  • 6 large eggs, beaten, or 10.5 ounces frozen, thawed or refrigerated liquid whole eggs

Instructions

  1. Sun-Dried Tomato Pesto: Place all ingredients in food processor and whirl until smooth mixture forms.
  2. Cover and refrigerate until ready to use.
  3. Rosemary Sour Cream: In a bowl, stir all ingredients thoroughly.
  4. Cover and refrigerate until ready to use.
  5. Roasted Artichokes: Chop artichokes, toss with olive oil and Greek seasoning.
  6. Place on baking sheet and bake at 400 degrees F for 20 minutes, or until edges brown. Set aside.
  7. Heat 2 tablespoons olive oil in large, non-stick sauté pan over medium high heat. Add sliced mushrooms and cook until softened, about 4 minutes. Remove from heat and stir in roasted artichoke pieces, diced tomatoes, and chopped bacon. Mix well. Cover and refrigerate.
  8. Naan Assembly: Place flatbread on baking sheet. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with 1/3 cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese. Bake in bottom half of oven at 450 degrees F for 8 minutes.
  9. Just before Naan comes out of the oven, heat a small spray-coated non-stick pan over medium heat. Pour in 1/4 cup beaten egg and scramble until firm throughout and no visible liquid egg remains.
  10. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream.
  11. Serve immediately.

Yield: 6 servings

Recipe and photo credit: American Egg Board and the Mushroom Council




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