There’s nothing nicer than creating an amazing recipe from scratch, getting all the ingredients together, baking and kneading and frying and grilling and doing it all! And there’s really nothing better than combining all of your skills and trying out this amazing Portabellini & Bocconcini Flatbread recipe!

The ingredients below are enough to make two large flatbreads. You can make less if you’re making it for yourself but we always suggest making more so you can benefit from leftovers!


For the flatbreads:

  • 2 flatbreads – homemade or store-bought
  • 500g Portabellini mushrooms
  • 1 large white onion, diced
  • Fresh thyme sprigs
  • Olive oil for frying
  • Salt and pepper
  • 150g Bocconcini mozzarella
  • Sundried tomatoes
  • Fresh baby herbs and leaves

For the pesto:

  • 1 clove garlic
  • 1 tsp sea salt
  • 40g fresh basil leaves
  • 40g fresh rocket
  • 30g Parmesan cheese, grated
  • 80ml extra virgin olive oil
  • A squeeze of fresh lemon juice


The flatbread:

  1. If you aren’t in a massive hurry to get lunch or dinner on the table, then I suggest making the flatbread yourself. It’s deeply satisfying making dough with your hands and there’s something super rewarding about knowing you’ve made that baby from scratch. Also, it really only takes a couple of seconds to throw together. I use a very simple flatbread recipe: 200g self-raising flour, 250g full-fat Greek yoghurt, 1 pinch of salt.
  2. In a bowl mix together the yoghurt, flour and salt until it forms a dough.
  3. Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on the desired size. Cover with a dishcloth and allow to rest for 30 minutes.
  4. Roll out each section of dough using plenty of flour to prevent sticking or tearing.
  5. Cook the flatbread in a dry hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.

For the pesto:

  1. Using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.

For the flatbreads:

  • Sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool.
  • Preheat oven to 200C and move the rack to the upper shelf.
  • Brush flatbreads with the basil pesto. Top each one with half of the mushroom mix. Rip the bocconcini mozzarella into pieces and scatter over the mushrooms. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbread is golden brown.
  • Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby leaves.

And, voila! This Portabellini & Bocconcini Flatbread recipe may take a little longer to make (if you’re making your own flatbread) but the reward will definitely be worth it!

Recipe courtesy of The South African Mushroom Farmers’ Association. Check them out on Facebook, Instagram, and Twitter.

I Love Foodies also creates original recipes. Keen to check some of these out? We just completed a series of Ciao Gusto recipes, Sous Chef recipes, and, last year, we partnered with Buy Whole Foods Online for healthy and delicious treats! Check out our full Recipes Archive.