Guinness Sriracha Mushroom Flatbread
Pizza without the sauce. Warm savory mushrooms in a Guinness-sriracha reduction, contrasted by sweet cherry tomatoes, spicy red onion, and fresh arugula on a crispy flatbread.
Prep time
10 min
Cook time
42 min
Total time
52 min
Servings
Ingredients
Mushrooms
- cremini mushrooms, sliced
- bunch green onions, whites only, sliced
Sauce
- Guinness or another stout
- vegetable broth
- soy sauce
- Chinese cooking wine or sherry
- sriracha
- oyster sauce
- (≈ ¾ tbsp) sesame oil
- garlic, crushed
- Vegetable oil for frying
Flatbread
- pizza dough, divided into 4
- mozzarella, shredded
- cherry tomatoes, halved
- medium red onion, sliced thin
- arugula
Instructions
- 1
Whisk together all sauce ingredients and set aside.
- 2
Heat oil in a large pan over medium-high heat until sizzling. Add mushrooms and sauté until dark brown and a good fond starts to form, about 5 minutes.
- 3
Add the green onion whites and continue to stir-fry for a couple more minutes.
- 4
Add the sauce to the pan, scraping up the fond. Bring to a strong simmer then reduce heat to a slow simmer until the liquid is heavily reduced and thickened, about 30 minutes.
- 5
Preheat oven to 450°F, ideally with a pizza or bread stone.
- 6
Roll out each piece of pizza dough into an oval approximately 5" x 12".
- 7
Top each flatbread with ½ cup cheese, then a quarter of the mushrooms, tomatoes, and onions, then another ½ cup cheese. Bake on a pan or stone until crust is done to your liking, about 12 minutes.
- 8
Slice each flatbread into about 6 triangles and serve garnished with arugula.
Nutrition
per servingCalories
841 kcal
Protein
43g
Carbs
96g
Fat
33g
Fiber
5g
Sodium
2375mg