Sicilian Mushroom Flatbread
Submitted by jblessedx3
Crispy Sicilian flatbread topped with sauteed mushrooms, sun-dried tomatoes, fresh herbs, and Parmesan. Uses store-bought pizza dough for a 30-minute appetizer or snack.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThink of this as pizza’s laid-back Sicilian cousin who doesn’t need mozzarella to impress.
Store-bought pizza dough gets pressed into a sheet pan and loaded with a fragrant saute of mushrooms, sun-dried tomatoes, onions, garlic, fresh oregano, and rosemary.
A shower of grated Parmesan goes on top, and the whole thing bakes until the edges are golden and crisp.
Cut it into rectangles for appetizers or bigger slabs for a light dinner alongside a green salad.
Kitchen Tips
- Use oil-packed sun-dried tomatoes, not the dry ones. They bring extra richness and blend into the topping without needing to rehydrate.
- Press the dough out from the center with oiled hands. Fighting cold, stiff dough leads to uneven thickness and torn spots.
- Let the flatbread rest on a wire rack for 2 minutes after baking. Cutting it straight from the oven turns the bottom soggy from trapped steam.
Ingredients
Directions
Heat oven to 425℉ (220℃).
Grease 15×10×1-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 12×9-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.
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