Garlic Mushroom Flatbread Pizzas
5m
prep time
30m
total time
Easy
level
10
ingredients
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
-
300g Mushrooms, quartered 1 x Sainsbury's White Closed Cup Vitamin D Mushrooms 300g -
3 Garlic Cloves, sliced 1 x Sainsbury's Garlic -
75g Mozzarella, grated 1 x Sainsbury's Mozzarella Cheese 150g -
2tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
15g Parsley, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 Shallots, halved and finely sliced 1 x Sainsbury's Shallots 400g -
6 Sage Leaves 1 x Sainsbury's Fresh Packed Sage 20g -
4tbsp Garlic Cream Cheese 1 x Philadelphia Garlic & Herbs Soft Cream Cheese 165g -
2 Flatbreads 1 x Sainsbury's Greek Style Flatbreads x4 -
to serve Green Salad, to serve 1 x Sainsbury's Baby Leaf Salad 90g
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