Roasted Pepper, Corn, and Mushroom Flatbread Topping

Name: Roasted Pepper, Corn, and Mushroom Flatbread Topping
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
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)

Submitted by DailyInspiration

"For flatbread dough recipe - see recipe no. 470281. Recipes are from Cooking Light Magazine."

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Ready In:: 1hr 10mins
Ingredients:: 9
Serves:: 4

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

Prepare flatbread dough. Preheat broiler.
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.
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.
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.