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Basil, olive, and mozzarella flatbread & Basil Mesclun Salad

Now let's give Basil a Mediterranean take with this satisfying and delicious alternative to pizza. I absolutely love making flatbread and experimenting with different toppings and flavors. This flatbread has all of the depth and salty bite you could hope for with fresh mozzarella, mushrooms, olive tapenade and basil...so delicious!

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Carrie Tyler


  • 1 Tsp Italian Seasoning
  • Olive Oil 2 Tbls + 3 Tbls for salad
  • 1 cup pitted Kalamata olives
  • 1 clove garlic minced
  • 1/2 Cup Basil chiffonade
  • 1/2 teaspoon crushed red pepper flakes optional
  • 8 oz fresh unsalted mozzarella
  • 1/4 cup of freshly grated parmesan
  • 1/2 large onion cut into thin slices
  • 8 oz Pizza Dough fresh or frozen
  • 1 cup white buttom mushrooms sliced
  • 5 oz Mesclun Salad Mix enough for 2 people
  • White or Red wine vinegar 1 Tbls


  1. Preheat Oven to 400 degrees
  2. Roll out, stretch or knead your pizza dough into a square shape to fit a lightly oiled sheet pan
  3. For a crunchy crust, cook in over for 10minutes, then take out and set aside until ready to assemble

Other Flatbread Toppings

  1. Take out the Caramelized Onions that you make on prep-ahead day to come up to room temperature
  2. Add sliced mushrooms to hot pan with 1 Tbls olive oil and sauté until lightly browned and softened
  3. In a mini processor, add the olives, garlic, and olive oil. Pulse until completely ground and forming a paste.
  4. Slice the mozzarella into thin ¼ inch slices

Assemble Flatbread

  1. Spread a thin layer of the olive tapenade over the flatbread, then top with mozzarella
  2. Spread the caramelized onions around evenly, then the mushrooms, then the parmesan and basil (save 1 Tbls for salad)
  3. Cook in oven for 15 minutes until the cheese is melted and golden and crust is starting to brown

Salad & Serve

  1. Clean the Mesclun salad and simply dress it with 1 Tbls Basil chiffonade, 1 Tbls vinegar + 3 Tbls Olive Oil and a dash of salt and pepper
  2. Cut the flatbread into pieces and serve with salad