Name: Bertolli® Flatbreads
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: X
Ingredients: 2 cans (13.8 oz. ea.) refrigerated pizza dough; 3 Tbsp. Bertolli® Mild Olive Oil; 1 jar (1 lb. 8 oz.) Bertolli® Portobello Mushroom Sauce (or any of your favorite Bertolli® sauces); 3 cups shredded Mozzarella Cheese, or your favorite Italian cheeses; 6 Tbsp. chopped assorted fresh herbs, such as basil, chives, parsley; Your favorite pizza toppings*

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Bertolli^® Flatbreads

Yield
Serves 12 appetizers

Prep Time
30 minutes

Cook Time
15 minutes

Why order pizza when you can create your perfect pizza at home? With a few simple ingredients including pizza dough, shredded Mozzarella and Porcini mushrooms with white truffle oil sauce, you can create a delicious homemade pizza in minutes. Top your flatbread with your favorite go-to ingredients or mix it up by trying something new. Grab a slice and enjoy!

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Ingredients

2 cans (13.8 oz. ea.) refrigerated pizza dough

3 Tbsp. Bertolli^® Mild Olive Oil

1 jar (1 lb. 8 oz.) Bertolli^® Portobello Mushroom Sauce (or any of your favorite Bertolli^® sauces)

3 cups shredded Mozzarella Cheese, or your favorite Italian cheeses

6 Tbsp. chopped assorted fresh herbs, such as basil, chives, parsley

Your favorite pizza toppings*

Directions

Preheat oven 400°. Spray two large cookie sheets or rimmed baking pan with no-stick spray.
On each cookie sheet, roll out one can of dough into a 12x16-inch rectangle. Cut rectangles into thirds. Brush each section with olive oil. Bake 8 minutes.
Top each flatbread with 1/2 cup sauce, 1/2 cup of cheese and any additional toppings. Bake 8 minutes, until cheese has melted and crust is golden brown. Sprinkle each flatbread with 1 Tbsp. fresh herbs before serving.

Tips

*Suggested Toppings:

1/2 cup cooked and crumbled Italian Sausage, 1/2 cup shredded Mozzarella cheese, 1 Tbsp. thinly sliced basil

1/4 cup thinly sliced soppresetta, 1/2 cup fresh Mozzarella cheese, 1 Tbsp. finely chopped chives

1/4 cup chopped baby spinach, 4 slices roasted red pepper, 1 Tbsp. chopped salt cured olives, 1/2 cup shredded Mozzarella cheese

2 eggs, 1 cup chopped spinach, 1/2 cup shredded Mozzarella cheese (*may require additional cooking time for eggs to set)

1/4 cup shredded Mozzarella cheese, 2 Tbsp. shredded Pecorino Romano, 1 Tbsp. grated Parmesan cheese

Bake 8 minutes, add sauce, bake additional 8 minutes until golden brown. Top with 1 cup baby arugula, 1 Tbsp. shaved Pecorino Romano cheese and 1/4 thinly sliced prosciutto, torn into pieces