3-Mushroom Flatbread Pizza

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Mushroom lovers will rejoice when they see this three-mushroom flatbread pizza on your menu. The creamy, rich Kaukauna Port Wine Cheese elevates the array of mushrooms while the spinach provides a needed fresh touch.


Portions: 48
Serving Size: 1 Pizza
Day Part: Lunch, Dinner
1/4 Cup Vegetable Oil
2 Cups Fresh Garlic, Minced
4 Pounds Button Mushrooms, Sliced Thin
2 Pounds Shiitake Mushrooms, Sliced Into Strips
2 Pounds Portobello Mushroom, Diced
24 Cups Baby Spinach
9 Cups Kaukauna Port Wine Cheese, Room Temperature
48 Flatbreads, 10”x7” Rectangle


Equipment: Griddle, Oven
For Toppings:
  1. Place oil on a hot griddle.
  2. Add garlic and all 3 varieties of mushrooms.
  3. Stir often and cook fully, approximately 5-8 minutes.
  4. Reserve by either chilling on line or refrigerate for later service.
To A Make Pizza:
  1. Spread 3 tablespoons of Kaukauna Port Wine Cheese onto 1 flatbread, all the way to the edges.
  2. Then top with ¼ cup spinach and ¼ cup mushrooms.
  3. Bake for approximately 5 minutes at 400º.
  4. Remove from oven and finish with another ¼ cup spinach.
  5. Slice evenly.


Remember that mushrooms are like little sponges. Washing them under running water will reduce their flavor profile. Try using a damp paper towel to clean them.

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