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Roasted Garlic and Mushroom Flatbread

(2)
  0 reviews
  • 30 min prep time
  • 45 min total time
  • 7 ingredients
  • 6 servings
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Make cheesy restaurant-style flatbread at home! It's a breeze with short-cut pizza dough.

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
270
% Daily Value
Total Fat
30g
47%
Saturated Fat
8g
38%
Trans Fat
0g
0%
Cholesterol
20mg
7%
Sodium
770mg
32%
Total Carbohydrate
46g
15%
Dietary Fiber
6g
25%
Sugars
2g
2%
Protein
23g
23%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
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