Roasted Garlic and Mushroom Flatbread

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

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Servings 6

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Bake-Off® Contest 46, 2013

Niya Mukherjee

Durham, North Carolina

ingredients 7
Prep Time 30 min
Total Time 45 min

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

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Directions

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; 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;