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Chef Megan Mitchell

Online Cookbook

Mixed Mushroom and Thyme Flatbread

  • Complexity: medium
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Mixed Mushroom and Thyme Flatbread


  • 2 pounds cremini mushrooms, cleaned
  • 1 pound oyster mushrooms, cleaned
  • 2 cloves garlic, minced
  • 1 tbsp. thyme leaves, removed from stems and minced
  • Extra virgin olive oil, for drizzling
  • Salt and pepper, to taste
  • 1 store bought or homemade pizza dough
  • AP flour, for rolling
  • 4 ounces goat cheese, room temperature
  • 4 eggs


  1. Thinly slice the cleaned creminis and gently tear the oyster mushrooms into bite-sized pieces. Set aside.

  2. In a large skillet bring 3 tbsp. extra virgin olive oil up to heat on medium. Add the mushrooms, working in 3 batches, to the pan. Sauté until golden brown before adding the next batch, adding extra oil if it looks too dry. Once all of the mushrooms have cooked and gotten nice and golden brown, season liberally with salt.

    Next add in the minced garlic and thyme. Cook for another 3 minutes. Remove from heat.

  3. Preheat your oven to 450°F.

  4. On a floured flat service roll out your dough into a rectangle roughly the same size as a baking sheet. Flip over a baking sheet, so the lipped side is down, and lightly flour. Place the rolled out dough on the upside down baking sheet and stretch to fit.

  5. Once your oven is up to heat, bake the pizza for 8-10 minutes or until it starts to crisp and turn lightly golden. Carefully remove from the oven. Smear 2/3’s of the goat cheese onto the hot dough, followed by the mushrooms. Form 4 wells in the mushrooms to place the eggs into.

  6. Crack 1 egg into each well and sprinkle with salt and pepper. Finish by crumbling the remaining goat cheese over the mushrooms. Place back into the oven and bake until the egg whites are set but the yolks are still runny. About 5 minutes, make sure to keep a close eye on it.

    Remove, garnish with fresh thyme and slice into squares. Serve immediately.


    Recipe Courtesy of Megan Mitchell

    As seen on Domaine Home

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