Roasted Wild Mushroom Pesto Flatbread
- Ingredients:11
- Servings:54
Roasted Wild Mushroom Pesto Flatbread
- Ingredients:11
- Servings:54
- Calories per serving:
Roasted mushrooms with the intense, meaty unami flavors pair with pesto and Havarti cheese on this delicious flatbread.
Ingredient
Crust
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Pie Dough Sheet (10145) | 7 lb 11.00 oz | 9 each |
Roasted Mushrooms
| Ingredient | Weight | Measure |
|---|---|---|
| Assorted wild mushrooms (shitake, oyster, maitake, bunapi, enoki) | 3 lb 4.00 oz | 20 cups |
| Shallots, minced | 2 oz | 1/3 cup |
| Olive oil | ---Value Not Available | 2 Tbsp |
| Kosher salt | ---Value Not Available | 1/2 Tbsp |
| Black pepper, freshly ground | ---Value Not Available | 3/4 tsp |
| Thyme leaves, dried | ---Value Not Available | 1/2 tsp |
| Fennel seeds, crushed | ---Value Not Available | 1/4 tsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Pesto sauce, prepared | 1 lb 14.00 oz | 3 1/3 cups |
| Havarti cheese slices, thin | 2 lb 4.00 oz | 36 each |
| Spinach, fresh, chiffonade | 2.25 oz | 2 1/4 cups |
Instructions
- Crust
Thaw pie dough sheets slightly then cut in half lengthwise; place on parchment-lined sheet pan.
Bake as directed below then cool completely; store covered at room temp up to 1 week if desired.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
11-24 minutes |
Standard Oven |
400°F |
14-16 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
- Roasted Mushrooms
Trim and break apart straw-type and oyster mushrooms; slice Shiitake or meaty mushrooms into strips.
Add mushrooms, shallots, oil, salt, pepper, thyme and fennel seed to large mixing bowl; toss to coat.
Deposit mushrooms onto parchment-lined sheet pans.
Bake as directed below, stirring as needed, until mixture looks roasted and crisp; refrigerate up to 3 days or freeze.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
13-20 minutes |
Standard Oven |
325°F |
15-22 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
- Assembly
Top 1 pre-baked crust evenly with 3 Tbsp pesto sauce; add 2 slices cheese (2 oz).
Sprinkle 1/2 cup Roasted Mushrooms on top then place under broiler to reheat mushrooms and melt cheese (approx. 1-5 minutes).
Garnish with 2 Tbsp of chiffonade spinach and serve.
Nutrition Facts
Nutrition facts are not available for this recipe
