This flatbread starts with a creamy, high protein garlic white sauce that makes for the perfect foundation. It’s layered with two types of fresh cheese, balsamic mushrooms and a drizzle of balsamic glaze!
Why this specific combo?
A few years ago, I visited a restaurant in NJ called Porta – if you haven’t been, highly recommend! Basically, this place is known for their “gourmet”, high end pizzas. One of the combos I tried was the Autumn Betty, which was a white sauce stone fire pizza topped with garlic, lots of mushrooms, cheese and truffle oil. It was sooo good that no matter what pizza place I go to now, I secretly hope they have a white sauce mushroom pizza. I’m not a huge fan of the truffle oil part of it, so I decided to attempt a flatbread with similar flavors & made a little healthier and high protein! And it turned out SO DELICIOUS, I highly highly recommend this recipe.
The High Protein White Sauce
The creamy garlic, white sauce base for this flatbread pizza is made with cottage cheese instead of heavy cream to make it both higher in protein & a lighter option. I’ve been so obsessed with this sauce, it’s definitely the focal ingredient of this pizza! To make it, you just need to blend together cottage cheese, garlic, black pepper and salt with a splash of hot water. The hot water helps to make it extra creamy and turn it into a smooth, stable sauce.
The Toppings
- Two Types of Fresh Cheese : I love to use a soft cheese and a semi-hard or hard cheese for this recipe. The soft cheese I use is always a fresh mozzarella cause it melts beautifully. For the semi-hard or hard cheese, I go for a gouda, gruyere or shaved parmesan.
- Balsamic Mushrooms : For this mixture, I toss together a variety of mushrooms with some seasonings and balsamic vinegar. The flavors marry together very well.
High Protein Balsamic Mushroom Flatbread Pizza
- Total Time: 25
- Yield: 4 Slices 1x
Description
This flatbread starts with a creamy, high protein garlic white sauce that makes for the perfect foundation. It’s layered with two types of fresh cheese, balsamic mushrooms and a drizzle of balsamic glaze!
Ingredients
Pizza Base
- 1 Long Flatbread or 2 Naans
- 1 oz semi-hard or hard cheese, very thinly sliced (I use gruyere or gouda)
- 1 oz mozzarella cheese, broken into small chunks or grated
- Chopped Parsley, Balsamic Glaze (optional)
Garlic White Sauce
- 3/4 cup Cottage Cheese
- 1–3 cloves of Garlic, to taste
- Large pinch of Black Pepper
- Pinch of salt
- 2–3 tbsp hot water
Balsamic Mushrooms
- 1/2 cup water
- Season with paprika, garlic powder, black pepper
- Salt, to taste
- 1.5 cups sliced mushrooms (I use a combo of button, shiitake and oyster)
- 1 tbsp Balsamic Vinegar
Instructions
- The Balsamic Mushroom Mixture : To a saucepan, add the water and bring to a simmer. Add in paprika, garlic powder, black pepper and salt. Let it simmer for 1-2 minutes. Then, add in the sliced mushrooms and cook on medium heat until the mushrooms completely soften. Then, add in the balsamic vinegar and cook for 1-2 minutes on medium heat.
- Drain the mushrooms and save all that water! The seasoned mushroom water is perfect to add to the white sauce in the next step.
- White Sauce : To a blender, add the cottage cheese, garlic clove, black pepper and salt. Then add in the mushroom water from the previous step. Blend this until completely smooth. If the sauce is still gritty, add 1 tbsp of hot water at a time and blend until smooth. Taste and adjust.
- Assemble the Flatbread : Lay the flatbread on a baking tray. Spread the white sauce all over the pizza. Then, spread about half the cheese over the pizza. Spread out the balsamic mushrooms mixture and then top with the remaining cheese. Bake or airfry at 400 F for 10-15 minutes, and then broil for 1 minute on low if you want to get the cheesy bubbly. If broiling, make sure to keep an eye on it, it can go from white to burnt very fast.
- Slice it up with a pizza cutter, top with chopped parsley and enjoy! Drizzle with a balsamic glaze, if you would like.
If you make this recipe, be sure to tag me @eatsbyramya or DM me a picture & let me know how it went!
- Prep Time: 10
- Cook Time: 15