Wild Mushroom and Thyme Flatbread
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
16 mins
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Total time
36 mins
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Ingredients
1 Kinnikinnick Flatbread Crust (144 g)
1 tbsp olive oil (15 g)
4 slices of red onion - cut in half (30 g)
1 cup assorted mushrooms - sliced and whole (96 g)
1 tsp salt (5 g)
1 tsp black pepper (2 g)
¼ cup pizza sauce (gluten-free)(56 g)
¼ cup shredded mozzarella (31 g)
1 tbsp shaved parmesan (15 g)
2 tbsp fresh thyme - remove stems (2 g)
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Directions
- Preheat oven to 435°F (223°C).
- Place thawed Kinnikinnick Flatbread Crust directly on baking tray.
- Spread pizza sauce on flatbread. Sprinkle with mozzarella. Set aside.
- In a small skillet, heat olive oil over medium heat. Sauté mushrooms, salt and pepper until mushrooms begin to soften and brown slightly (3 - 4 minutes). Remove from heat and set aside.
- Bake flatbread in preheated oven for 10 minutes.
- Remove from oven and top with sautéed mushrooms and onion slices.
- Return to oven and bake for 2 minutes.
- Remove from oven and top with fresh thyme and shaved parmesan.
Yields 1 Flatbread
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