Sicilian Mushroom Flatbread
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
or oil |
|
| ⅓ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
sundried tomatoes
finely chopped oilpacked |
|
| 1 | tablespoon |
oregano
fresh, minced |
|
| Or | |||
| 1 | teaspoon |
oregano
dried |
|
| 3 | teaspoons |
rosemary leaves
fresh, minced |
|
| Or | |||
| 1 | teaspoon |
rosemary leaves
dried |
|
| 1 | teaspoon |
garlic
minced |
|
| 4 ½ | ounces |
mushrooms
drained, sliced |
|
| 1 | can |
pizza crust mix
|
* |
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
or oil |
|
| 79 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
sundried tomatoes
finely chopped oilpacked |
|
| 15 | ml |
oregano
fresh, minced |
|
| Or | |||
| 5 | ml |
oregano
dried |
|
| 15 | ml |
rosemary leaves
fresh, minced |
|
| Or | |||
| 5 | ml |
rosemary leaves
dried |
|
| 5 | ml |
garlic
minced |
|
| 130.1 | ml/g |
mushrooms
drained, sliced |
|
| 1 | can |
pizza crust mix
|
* |
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Heat oven to 425℉ (220℃).
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℉ (220℃) for 12 to 14 minutes or until edges of crust are golden brown.
Cut into 8 or 16 rectangles.
8 servings; 16 appetizers.
