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Roasted Pepper, Corn, and Mushroom Flatbread Topping

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“For flatbread dough recipe - see recipe no. 470281. Recipes are from Cooking Light Magazine.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare flatbread dough. Preheat broiler.
  2. 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.
  3. 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.
  4. 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.

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