Garlic Mushroom Flatbread Pizzas
by Cherrypick
Top flatbreads with mozzarella and garlic mushrooms for an easy and speedy midweek meal. Cut into wedges and serve with a green salad on the side.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the oven to 220C/200C fan/gas 7. Slice the shallots and garlic and quarter the mushrooms. Toss the shallots, mushrooms and garlic with the oil and some seasoning on a large baking tray. Spread out evenly and roast in the oven for 12-15 mins until just golden all over. Remove from the oven and transfer to a bowl along with any juices and mix in the chopped parsley.
Step 2
Arrange the flatbreads on the baking tray and spread over the garlic cream cheese. Scatter over the mozzarella, cooked mushrooms and sage leaves, then cook in the oven for 6-8 mins until golden and melted. Serve cut into wedges, with a green salad on the side.
- Ingredients
- Based on 2 servings
-
to serve Green Salad, to serve 1x Sainsbury's Baby Leaf Salad 90g -
3 Garlic Cloves, sliced 1x Sainsbury's Garlic -
75g Mozzarella, grated 1x Sainsbury's Mozzarella Cheese 150g -
300g Mushrooms, quartered 1x Sainsbury's White Closed Cup Vitamin D Mushrooms 300g -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Flatbreads 1x Sainsbury's Greek Style Flatbreads x4 -
15g Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 Shallots, halved and finely sliced 1x Sainsbury's Shallots 400g -
6 Sage Leaves 1x Sainsbury's Fresh Packed Sage 20g -
4tbsp Garlic Cream Cheese 1x Philadelphia Garlic & Herbs Soft Cream Cheese 165g