Make the flatbread. Click the link in the ingredients list above for the recipe.
Heat a large skillet on medium-high heat and add the oil. When the oil is hot add the mushrooms and cook until they release their water and are soft and dark brown. Add the garlic and cook for two minutes. Remove from the heat.
Preheat the oven to 375°F (190°C)
Make the pesto (click the recipe link in the ingredients list above) and spread a thin layer over the flatbread and layer the mushrooms over the pesto. Place on a cookie sheet and bake for 10 minutes.
Sprinkle with the minced basil.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven.
Serving: 50g | Calories: 312kcal | Carbohydrates: 11g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 589mg | Potassium: 559mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1408IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 1mg