We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 46, 2013
Durham, North Carolina

Roasted Garlic and Mushroom Flatbread

Make cheesy restaurant-style flatbread at home! It's a breeze with short-cut pizza dough.

(2)
(0)
Save and Share
  • prep time 30 min
  • total time 45 min
  • ingredients 7
  • servings 6
 

Ingredients

3
heads garlic
8
tablespoons Crisco® 100% Extra Virgin Olive Oil
2
containers (8 oz each) sliced fresh mushrooms
1
can (15 oz) cannellini beans, drained
1
can Pillsbury® refrigerated thin pizza crust
2
cups shredded mozzarella cheese (8 oz)
30
sage leaves, thinly sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Cut thin slice from base of each head of garlic. Rub each head with 1 teaspoon of the olive oil. Wrap heads individually in aluminum foil. Bake 30 minutes; remove from oven. Cool 5 minutes. Separate and peel cloves, or squeeze flesh from skins; discard skins.
  • 2 Meanwhile, in 12-inch skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 1 package of the mushrooms; cook 2 minutes without stirring. Cook 2 minutes longer, stirring occasionally; drain. Place in large bowl. Repeat with 2 more tablespoons of the olive oil and the remaining mushrooms.
  • 3 Place beans and 2 tablespoons of the olive oil in food processor. Cover; process 30 seconds or until smooth.
  • 4 Grease large nonstick cookie sheet with remaining 1 tablespoon olive oil. Unroll dough on cookie sheet. Press edges of dough with fork to create decorative border. Bake 6 minutes; remove from oven. Spread beans over partially baked crust to within 1/2 inch of edges. Sprinkle with cheese. Top with sage, mushrooms (drain, if necessary) and roasted garlic. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • 5 Bake 10 minutes longer or until golden brown.
  • 1 Heat oven to 400°F. Cut thin slice from base of each head of garlic. Rub each head with 1 teaspoon of the olive oil. Wrap heads individually in aluminum foil. Bake 30 minutes; remove from oven. Cool 5 minutes. Separate and peel cloves, or squeeze flesh from skins; discard skins.
  • 2 Meanwhile, in 12-inch skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 1 package of the mushrooms; cook 2 minutes without stirring. Cook 2 minutes longer, stirring occasionally; drain. Place in large bowl. Repeat with 2 more tablespoons of the olive oil and the remaining mushrooms.
  • 3 Place beans and 2 tablespoons of the olive oil in food processor. Cover; process 30 seconds or until smooth.
  • 4 Grease large nonstick cookie sheet with remaining 1 tablespoon olive oil. Unroll dough on cookie sheet. Press edges of dough with fork to create decorative border. Bake 6 minutes; remove from oven. Spread beans over partially baked crust to within 1/2 inch of edges. Sprinkle with cheese. Top with sage, mushrooms (drain, if necessary) and roasted garlic. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • 5 Bake 10 minutes longer or until golden brown.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
770mg
770%;
Total Carbohydrate
46g
46%
(Dietary Fiber
6g
6%
  Sugars
2g
2%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
35%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company