After a two month recipe hiatus, I have come back with two recipes in one week! And just in time for Fiesta Friday! It has been far too long. Hopefully Angie still remembers who I am! 😉
Here is the follow up to my Roasted Red Pepper Pesto recipe. I made a roasted garlic and mushroom flatbread with the pesto as the base sauce. Delish! I gobbled up more than my fair share, that’s for sure. 🙂
Roasted Garlic and Mushroom Flatbread
- 1 flatbread
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- olive oil
- salt and pepper, to taste
- fresh mozzarella, cut into 1/2″ inch cubes, amount depends on how cheesy you want your flatbread
- fresh basil chiffonade
- roasted red pepper pesto, recipe here
Toss mushrooms with garlic, salt, and pepper and spread on a baking sheet. Drizzle with olive oil and roast at 425° until golden brown. Remove from oven and let cool.
As the mushrooms cool, quickly toast the flatbread on both sides in the oven, approximately 2-3 minutes per side. Place the flatbread on a baking sheet and spread on a thin layer of the roasted red pepper pesto. Next, scatter the roasted garlic and mushrooms on top and dot with fresh mozzarella cubes. Bake at 425° until the cheese has melted. Garnish with the basil chiffonade and serve warm.