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I love making colorful food – I swear it tastes better. This Mushroom, Tomato, and Goat Cheese flatbread is a perfect “no fuss” way to enjoy No Meat Mondays – and my secret ingredient? McCormick Garlic Jalapeño Seasoning. It’s spicy and garlicky; so you won’t need any of those other spices you’ve got lying around (chili flakes are old news, people)! You don’t need a lot to make this – just what you see below, and 20 minutes of your time.
I love that something heaped with so many veggies is actually delicious. This has all the makings of a pizza, with the added benefit of not being SUPER loaded with cheese, not greasy, and topped with fresh ingredients like arugula and cherry tomatoes. If you’ve tried goat cheese before, you know that a little goes a long way. Even one crumble adds infinite creaminess, texture, and taste. The McCormick Garlic Jalapeño Seasoning enhances the flavor of all the vegetables and the flatbread and takes all the guesswork out of a “recipe” like this that is primarily about assembly!
This new McCormick Garlic Seasoning blend is available at your neighborhood Walmart! Its home is the spice aisle (my very favorite aisle) – and you can buy either one of the new McCormick Garlic Seasoning Blends – Garlic Ranch, or Garlic Jalapeño. Both of these incredible flavors can be used anywhere you would use plain ol’ garlic powder (trust me, it’s better than just garlic). To learn more about the McCormick Garlic Jalapeño Seasoning, click here and to learn more about the other amazing new flavor; McCormick Garlic Ranch Seasoning, click here.
This flatbread is an incredible appetizer for parties too! With a pizza cutter, cut into triangles. If you’ve assembled the flatbread previously, heat in the oven for 5 minutes at 350 degrees before serving.
Quick Kitchen Tip: For a stronger flavor from the McCormick Garlic Seasoning blend, add 1/2 a teaspoon of the seasoning to 1 tablespoon of olive oil and let it sit for a while before brushing it on the naan. The best part about this seasoning is that you can play is by ear; use as much or as little as you need to achieve the level of flavor that you need.
If you’re feeling ambitious and/or have the time to make your naan breads from scratch, here‘s an amazing recipe that you can use for fluffy, soft pita that is definitely better than store bought!
Other Toppings you can Use
Caramelized onions – you can sauté the onions with the mushrooms
Real jalapeños, sliced (if you are a master-mastress of all things spicy)
Roasted red peppers
Diced artichokes (Oh my goodness, so amazing with goat cheese!!!)
- 2 store-bought naan breads or homemade
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon of McCormick Garlic Jalapeño Seasoning
- 2 cups baby bella mushrooms, sliced
- 10 cherry tomatoes (different colors), sliced
- 1/4 cup crumbled goat cheese
- 2 sprigs of thyme
- 1 cup of baby arugula
- In a sauce pan, heat 1 tablespoon of olive oil and add in 1/2 the McCormick Garlic Jalapeño Seasoning. Add in balsamic vinegar if using.
- Add in mushrooms and cook until browned (4-5 minutes).
- Lay each naan on a baking tray and preheat your oven to 400 degrees. Brush 1/2 a tablespoon of olive oil on each naan and sprinkle the remainder of the McCormick Garlic Jalapeño Seasoning over the naan. Divide the mushrooms into two parts and layer the mushrooms are tomato slices evenly over each naan. Add goat cheese, thyme leaves, and drizzle the remainder of the olive oil over the top of each flatbread.
- Bake for 7 minutes. Top with baby arugula.