Hi folks!
This flatbread is inspired by the beloved version from Season’s 52, but with my own delicious twist to make it even more irresistible. Instead of their signature four-mushroom blend, I stick with baby bellas for that same earthy, rich flavor. And while cipollini onions might be hard to find, pearl onions do the trick perfectly—though if you’re in the mood for a sharper kick, shallots are a great option too.
Here’s where I mix it up: I love adding grilled leftover chicken for a heartier bite, and grilled steak cut into small, tender pieces works just as well for a bold variation. The tender, smoky meat adds another layer of flavor that perfectly complements the mushrooms and onions. Season’s 52 doesn’t use meat in theirs, but trust me, this twist takes it to another level of savory goodness.
For the cheeses, I use a dreamy combination of mozzarella for that beautiful melt, Parmesan for a salty edge, and truffled goat cheese. The truffled goat cheese adds both creaminess and that signature earthy aroma, killing two birds with one stone—but hey, if you’re a truffle lover, a final drizzle of truffle oil can take it over the top!
While store-bought naan like Stonefire or Trader Joe’s will get the job done, my homemade flatbread is the real winner. It crisps up with those perfect little air pockets and holds up better than naan, making sure every bite stays firm and flavorful under all those toppings. Want to make it yourself? Check out the quick and easy flatbread recipe in my separate post, where I walk you through the process step-by-step!
Want to see how the pros do it?
Check out the video underlined below of a Season’s 52 chef making their famous flatbread for inspiration. Then, try my more robust, meat-lovers version for a flatbread that’s guaranteed to impress!
Four Mushroom Flatbread from Seasons 52 | Suncoast View (mysuncoast.com)
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Pairing Suggestions:
This flatbread pairs beautifully with a Mixed Spring Greens Salad featuring candied pecans, truffled goat cheese, and fresh pear, offering a light and flavorful contrast.
For a heartier option, serve it alongside a Simple Vegetable Potage—a smooth, comforting soup that complements the rich, savory notes of the flatbread. Both pairings create a balanced and satisfying meal perfect for any occasion.
Alternative Toppings:
A drizzle of balsamic glaze adds a delightful touch of acidity and elegance to the dish, enhancing both its flavor and presentation. For an exceptional option, consider using Roland balsamic glaze.
I’ve made a delicious Bacon & Mashed Potato Pizza before, and the toppings from that recipe would be an amazing fit for this flatbread as well. For a tasty twist on the Season’s 52 version, try this alternative next time you’re craving flatbread—it’s a comforting and flavorful combination you’ll love!
Season’s 52 Chicken Mushroom Flatbread with Truffled Goat Cheese
Ingredients
Equipment
Method
- Preheat oven to 425℉.
- Peel the cipollini onions (or substitute with pearl onions or shallots if preferred), halve them, and toss in a small mixing bowl with 1 tablespoon of olive oil.
- Cut mushrooms into thumb sized pieces and place in a mixing bowl Drizzle 1 Tablespoon of olive oil over mushrooms and mix well. Season with a pinch of kosher salt, a pinch of fresh rosemary and a pinch of thyme.
- Place the onions and mushrooms separately on a baking sheet and roast in a 425℉ oven for 10-15 minutes. The onions may require an additional 5 minutes. Remove the mushrooms first or remove both from the oven at the same time and allow to cool before using.
- Place the flatbread on a baking tray (or the back of a baking tray if transferring to a pizza stone or steel) and brush with olive oil. You can choose to flip the flatbread so the oiled side is down or keep it up.
- Top with parmesan cheese, mushrooms, (shredded chicken or chopped steak if using), torn spinach, onions, mozzarella and goat cheese.
- Slide flatbread onto a preheated pizza stone in the oven or bake on the baking sheet at 425℉ until crisp and golden brown. Repeat with the process with the remaining 2 flatbreads.
- Remove from oven, and garnish with scallions and a drizzle of truffle oil (if using). Slice into triangles and serve.
Explore More Delicious Recipes
- Easy Homemade Flatbread Recipe in a Skillet
- Bacon and Mashed Potato Pizza
- Sweet Potato with Black-Eyed Peas and Coconut Vinaigrette
- Ridiculously Easy Grilled Mayo-Mustard Chicken
- Salisbury Steak
- Simplified Mongolian Beef Bowl
- Korean Kimchi Pork Pancake
- Healthy Cabbage Casserole
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2 responses to “Season’s 52 Roasted Chicken & Mushroom Flatbread with Truffled Goat Cheese”
The pics look so yummy! Thank you for the recipe!
This looks great! Gotta try it. Thanks! 😎