Flatbread Pizza with Mozzarella Portobello Mushrooms and Fresh Herbs

Ingredients

• 2 sprigs rosemary, stemmed and chopped finely
• 6 sprigs thyme, stemmed and chopped finely
• 4 sprigs oregano, stemmed and chopped finely
• 8 large sage leaves, stemmed and chopped finely
• 6 sprigs parsley, stemmed and chopped finely
• 4 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 1/4 pound baby or regular portobello mushrooms, stemmed and cut into ½-inch cubes
• 4 large cloves garlic, chopped finely
• Sea salt and freshly ground black pepper, to taste
• Four 10-inch flour or whole-wheat tortillas
• 12 ounces fresh mozzarella, cut into ¼-inch-thick slices
• 1/4 cup Parmesan, grated
• 12 large basil leaves, chiffonade

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