Spinach, Mushroom and Fontina Flatbread

Topped with a fontina sauce, melted cheese, baked mushrooms and sautéed fresh baby spinach leaves, these artisan flatbread pizzas are easy to make and loaded with gourmet flavor.

Serves: 6Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 1 1⁄2 tablespoons butter
  • 1 1⁄2 tablespoons flour
  • 2 cups whole milk
  • 2 1⁄2 cups shredded fontina cheese, divided
  • 12 ounces button mushrooms, quartered
  • 1⁄2 cup olive oil, divided
  • 2 teaspoons minced garlic, divided
  • 2 teaspoons minced shallot, divided
  • 4 sprigs thyme, chopped and divided
  • 6 cups baby spinach
  • Salt
  • Ground Pepper
  • 6 pieces (8") flatbread or naan
  • 1 tablespoon Sprite®


  • Preheat oven to 400°F.
  • In medium pot over medium heat, melt butter. Whisk in flour to make roux. Cook until sandy texture appears.
  • Whisk in whole milk; cook to thicken.
  • Turn heat to low. Stir in 1 cup fontina cheese; whisk until cheese has fully melted. Set aside.
  • Toss mushrooms with ¼ cup olive oil, 1 teaspoon garlic, 1 teaspoon shallots and 2 chopped sprigs of thyme. On sheet pan, arrange in single layer; roast 10 minutes.
  • In large sauté pan, combine 1 teaspoon garlic and 1 teaspoon shallots. Cook until translucent. Stir in spinach; cook until wilted. Season with salt and pepper.
  • Using a towel, squeeze excess water from cooked spinach. Let cool.
  • On each flat bread, spoon a thin layer of fontina sauce. Top each with wilted spinach, quarter cup fontina cheese and roasted mushrooms. Bake 6 to 8 minutes, until bottom of flatbreads crisp. Serve with a refreshing Sprite.