If you're not familiar with umami, the savory fifth taste sensation, consider this flatbread your crash course. Cremini mushrooms are meaty and flavorful little umami bombs carpeting this crispy toasted flatbread. A schmear of creamy ricotta cheese infused with nutty Parmesan adds smooth richness, while arugula tossed with aromatic truffle oil is the coup de grâce for a true flavor powerhouse.
Cut mushrooms into ¼" slices. Peel and mince shallot. Mince garlic. Combine ricotta cheese, half the Parmesan (reserve remaining for garnish), ¼ tsp. salt, ¼ tsp. pepper, and 2 tsp. olive oil in a small mixing bowl.
Cook the Mushrooms
Heat a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, mushrooms, and ¼ tsp. salt to hot pan and cook, stirring occasionally, until mushrooms begin to lose moisture and brown, 5-7 minutes. Add shallots and garlic and cook, stirring occasionally, until shallots turn golden brown, 3-4 minutes. Remove from burner and stir in half the truffle oil (reserve remaining to dress arugula). Taste, and season with salt and pepper if desired.
Par-Bake the Flatbreads
Lightly coat both sides of flatbreads with cooking spray and place directly on oven rack until beginning to crisp, 3-4 minutes.
Bake the Flatbreads
Place flatbreads on prepared baking sheet and top with ricotta mixture and mushrooms. Bake until edges are browned and crispy, 5-8 minutes. Let cool 2-3 minutes before cutting into wedges.
Dress the Arugula
Combine arugula and remaining truffle oil (to taste) in a medium mixing bowl.
Plate the Dish
Top flatbread with arugula and remaining Parmesan and serve immediately.