Roasted Garlic and Mushroom Flatbread

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. 🙂

 

• Servings: 2
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Ingredients:

• 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

Directions:

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.

Golden brown and ready to go.

Getting saucy and cheesy!

I like a lot of mushrooms. Can you tell? 😉

These slices are so thin you can have 10 of them at once.

This feeds two. Or one hungry person. Named Patty.

My constant companion. ❤