Roasted Pepper, Corn, and Mushroom Flatbread Topping |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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For flatbread dough recipe - see recipe no. 470281. Recipes are from Cooking Light Magazine. Ingredients:
2 large red bell peppers |
2 tablespoons fresh sage, chopped |
1 teaspoon olive oil |
1 1/2 cups mushrooms, sliced |
1/4 teaspoon salt |
1 cup fresh corn kernels |
1/3 cup ripe olives, coarsely chopped |
1/4 teaspoon black pepper |
1 cup goat cheese, crumbled (4 oz) |
Directions:
1. Prepare flatbread dough. Preheat broiler.
2. Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
3. Heat sage and oil in a medium nonstick skillet over medium-high heat. Add mushrooms and salt; saute 2 minutes. Add roasted peppers and corn; saute 5 minutes. Remove from heat; stir in olives and black pepper.
4. Preheat oven to 475 degrees. Divide corn mixture among 4 flatbread ovals; sprinkle evenly with cheese. Bake at 475 degrees for 15 minutes or until cheese begins to melt.
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