Serves: 2-4 🍴| Prep ⏰: 22 min | Cook ⏰: 8-10 min
- 4oz olive oil
- 6-7 cloves garlic chopped
- 3 Tbs pine nuts
- 2 cups fresh basil
- ½ cup grated parmesan cheese
- ¼ tsp black pepper (add more to taste)
- ⅛ tsp sea salt
- 10-12 baby bella mushrooms sliced (white mushrooms or cremini can be used or a combination of all)
- 2-3 Tbs olive oil
- Flatbreads (usually sold 2 to a package)
- 6-8 slices of provolone sliced in thirds (ripped is fine)
- ¼ cups shredded mozzarella (optional)
Cookware: Food processor or high-performance blender + sauté pan + glass jar for storing pesto + aluminum foil.
Combine basil & pine nuts in food processor/blender and slowly blend together. Add in garlic and cheese, blend on low speed pouring in the olive oil slowly and blending in the salt and pepper to combine all the ingredients. Once blended into a thick consistency. Pour pesto into an airtight container for storage (will last up to 1 week in your refrigerator).
Using a medium-size sauté pan, lightly coat the bottom of the pan with olive oil. Over a low to medium flame, sauté mushrooms until softened (3-5 minutes). Gently drain the mushrooms into a colander to remove the excess oil.
Putting it all together for the flatbreads
Preheat oven to 400 degrees. Layer each flatbread with the provolone evenly over the bread. Using approximately 3 Tbs of pesto, spread generously over the provolone. Distribute the sautéed mushrooms over each flatbread. Sprinkle with shredded mozzarella
Bake 8-10 minutes on the middle rack of your oven until flatbread is browned along the edges.
NOTE: place a sheet of aluminum foil on the rack below the flatbread to catch any drippings from the pesto or cheese
Remove from oven. Cool for a minute before slicing into strips for easy eats.