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Italian Style Mini Flatbreads

Prep Time:  15 minutes   |    Cook Time:  15  minutes   |    Total Time:  30  minutes   |    Servings:  8

Ingredients:

  • Carlini  Cooking Spray
  • 15 ounces  Bake House creations  Jumbo Buttermilk Biscuits
  • 1 cup  Reggano  Meat Pasta Sauce
  • 16 mushrooms, sliced
  • 1 tomato, thinly sliced into 16 slices
  • 8 ounces  Priano  Fresh Mozzarella, diced
  • 4 teaspoons  Stonemill  Italian Seasoning
  • Stonemill  Iodized Salt, to taste
  • Stonemill  Ground Black Pepper, to taste

Directions:

  1. Preheat oven to 375°.
  2. Coat a cutting board with cooking spray. Roll each biscuit into a ¼-inch thick oval-shaped crust.
  3. Place two crusts on a baking sheet; pre-bake each batch for 8 minutes. Repeat with the remaining crusts.
  4. Brush the browned side of each crust with 2 tablespoons of meat pasta sauce. Top each with ¼ cup of mushrooms, two slices of tomato and 1 ounce of mozzarella. Sprinkle each pizza with ½ teaspoon of Italian seasoning and a pinch of salt and pepper.
  5. Bake for 7 minutes, or until the cheese begins to melt.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen