Since I’ve carb-loaded and cheesed you up all week… why stop now??

This flat bread is to. die. for. Now I know I use that term loosly around here, but here’s the thing – i won’t post something on this blog unless I love it. I mean LOVE. it. If it’s “fair” or just “okay” you can guarantee that you won’t be seeing it on this blog! So you can’t blame me for raving about everything, okay? okay.

Anyhow, a couple of weeks ago, I went to the Cheesecake Factory with my momJess, and Jess’ mom (“Auntie“)… my mom and Auntie were RAVING about the mushroom flatbreads from the new “Skinnylicious menu” and both ordered it.

So we waited and out came the flatbread… Now, if you watch Bachelor/Bachelorette/Bachelor Pad religiously like I do (what?!!), you’ll  appreciate my little side-story here… I suddenly realized that the waitress that brought the flatbreads out was “Crazy Melissa” from Bachelor Brad’s season & Bachelor Pad! haha HOW RANDOM!!! I wanted to say, “hey… You’re crazy Melissa, right?!” but I kept my mouth shut. 🙂

Back to the flatbread… I took one bite and KNEW that I had to replicate that bad boy! And this little homemade version was born… and eaten… and re-made and eaten again. Yep, that good. We made this twice in one week (you KNOW that says something for us non-repeat mealers…).

You can make the flatbreads ahead so you can quickly throw the toppings on and broil when your guests arrive… making it a cinch! Dinner… appetizer… game day treat… whatever you want it to be! So go make this and enjoy it.

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Mushroom, Garlic, and Parmesan Flatbreads

Yield: 3 flatbreads

Prep Time: 15-20 minutes

Cook Time: 10-15 minutes

Total Time: 25-35 minutes


1 pound fresh pizza dough (homemade or from the deli)
8 ounces button or baby bella mushrooms, wiped clean and sliced very thin (1/16"-1/8" slices)
1 cup onion, thinly sliced (about 1/2 small onion)
4 cloves garlic, chopped
3/4 teaspoon salt
fresh cracked black pepper, to taste
3/4-1 cup fresh shaved parmesan cheese, divided
3 teaspoons tarragon, divided
6 teaspoons olive oil, divided
flour, for dusting
2 teaspoons(ish) cornmeal, for the pizza stone


In a non-stick skillet, heat a teaspoon of olive oil over medium-high heat. Add mushrooms, onions, and garlic and saute until soft, about 5-6 minutes. Scoop out onto a paper towel lined plate to allow moisture to drain.

Preheat oven to 475º with your pizza stone in the oven. Divide the ball of dough into 3 equal sized pieces. Roll each piece into a thin oblong shape (don't worry too much about the shape!) using a rolling pin.

On the preheated stone, add a sprinkle of cornmeal (helps prevent the dough from sticking) and place the oblong pieces of dough on there (i find it easiest to do one at a time). Bake for 2-3 minutes, piercing and flattening the dough with a fork as it starts to bubble. Flip and bake for another 2-3 minutes. Remove from oven and repeat with remaining pieces of dough. Note: you may do this step ahead if you wish.

Turn the oven onto broil. Brush each of the flatbreads with 1 1/2-2 teaspoons of olive oil, and evenly spread 1/3 of the mushroom mixture on each of them. Next, sprinkle 1/4-1/3 cup of shaved parmesan onto them and top each with a teaspoon of chopped tarragon. Place in the oven a broil until golden. Remove and serve hot. I like to top mine with crushed red pepper flakes for a little heat!