Sicilian Mushroom Flatbread Recipe

Step 1

Heat oven to 425 degrees. Grease 15x10x1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat. Unroll dough and place in greased pan; starting at center, press out with hands to 12x9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese. Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown. Cut into 8 or 16 rectangles. 8 servings; 16 appetizers.

Nutrition Information per Serving: 1/8th of Recipe Calories 120, Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat 3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium 70 mg Dietary Exchanges: 1 starch, 1 vegetable, 1/2 fat

Source: 36th Bake-Off Contest Cookbook, Pillsbury MM Format Norma Wrenn NPXR56B

Things You'll Need

  • 2ts Olive oil or oil
  • 1/3c Onion; finely chopped
  • 2tb Finely chopped oil-packed
  • Sun-dried tomatoes
  • 1tb Fresh oregano; minced
  • >>
  • 1ts Dried oregano leaves
  • 2ts To 3 tsp fresh rosemary
  • Minced
  • >>
  • 1ts Dried rosemary leaves
  • 1ts Garlic; minced
  • 4 1/2oz Jar Green Giant Sliced
  • Mushrooms; drained
  • 10oz Can Pillsbury Refrigerated
  • All Ready Pizza Crust
  • 1/4c Grated Parmesan cheese

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