Rate this recipe!
| Servings |
flatbread
|
Ingredients
- 1/4 cup olive oil divided, 2 oz
- 2 cups mixed mushrooms (baby bella cremini, oyster, shiitake), sliced, 1/2 pound
- 1 Tbsp roasted garlic minced
- 1/4 cup dry white wine
- Kosher salt and fresh ground pepper
- 1 prepared 12-inch flatbread dough/shell
- 1/3 cup light tomato sauce 4 oz, salsa Fresca
- 1/2 cup San Marzano plum tomatoes drained and sliced
- 1 cup baby spinach leaves washed and left slightly damp, 1 oz
- 1 cup Italian cheese blend (equal parts asiago provolone, parmesan, and mozzarella), shredded, 4 oz
Ingredients
|
Rate this recipe!
|
Instructions
- In medium skillet, heat 1 ounce olive oil; add mushrooms, cover and cook over medium-high heat, stirring occasionally, until lightly browned; about 5 minutes. Add garlic, cook until fragrant; about 1 minute. Add wine and cook until evaporated; about 1 minute. Season with salt and pepper; set aside. Brush prepared flatbread dough or shell with 1/2 ounce olive oil and grill evenly over medium high heat until lightly browned; about 1–2 minutes per side. Lightly spread sauce evenly over one side of flatbread. Top with half the cheese blend, prepared mushrooms, tomatoes, spinach, and remaining cheese. Grill or finish in a very hot oven heated between 475 and 500 degrees until heated through and cheese melts; about 2 minutes. Transfer flatbread to work surface and drizzle with remaining olive oil; season with salt and pepper and serve.
Recipe Notes
Photos and recipes are courtesy of the Wisconsin Milk Marketing Board.
Share this Recipe
Powered by WP Ultimate Recipe