Flatbread Pizza With Roasted Cherry Tomatoes And Portobello Mushrooms 1 pound cherry tomatoes 6 ounces sliced Portobello mushrooms 4 large scallions, cut into 1-inch pieces 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup torn basil leaves 1 tablespoon chopped oregano 1 prepared kosher flatbread or preparedkosher pizza crust 3 ounces sliced reduced-fat provolone (can be vegan) Heat oven to 400 degrees . Coat a large rimmed baking pan with nonstick cooking spray. Place tomatoes, mushrooms and scallions in prepared baking pan and toss with olive oil. Season with salt and pepper and bake at 400 degrees for 30 minutes. Remove from oven and toss with basil and oregano. Place flatbread on a baking sheet. Spoon vegetable mixture over top; tear cheese into bite-size pieces and scatter over vegetables. Bake at 400 degrees for 15 to 20 minutes or until flatbread is crispy. Allow to cool slightly before slicing. Variation:Heat 1 tbsp olive oil in large skillet. Add 1 bunch rinsed broccoli rabe cut into 2-inch pieces, 1 pound cherry tomatoes and 1/2 sliced red onion. Saute for 8 minutes; spoon onto flatbread. Scatter 2 ounces sliced turkey pepperoni and grated vegan Parmesan cheese over top and bake.
Posted on: Fri, 10 Oct 2014 02:02:28 +0000
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