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Cook'n with Betty Crocker 
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Sicilian Mushroom Flatbread |
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Serves: 8 Print this RecipeServing Size: 2 appetizers Patricia Schroedl - Jefferson, Wisconsin Bake-Off® Contest 36, 1994 Prize Winner Sun-dried tomatoes are sweet and intensely flavored. They add a rich flavor to this focaccia-type bread that's great to serve as an appetizer or with a robust soup. 2 teaspoons olive oil or vegetable oil 1/3 cup finely chopped onions 2 tablespoons finely chopped oil-packed sun-dried tomatoes 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves 2 to 3 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary leaves 1 teaspoon finely chopped garlic 1 (4 1/2-ounce) jar sliced mushrooms, drained 1 (10-ounce) can refrigerated pizza crust 1/4 cup grated Parmesan cheese Heat oven to 425°F. Grease 15 x 10 x 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 x 9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese. Bake at 425°F. for 12 to 14 minutes or until edges of crust are golden brown. Cut into 16 rectangles. Nutrition Per Serving: Calories 120; Protein 5g; Carbohydrate 18g; Fat 3g; Sodium 300mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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