Bertolli Riserva® Flatbreads

By mamacasma

Ingredients

• Suggested Toppings:
• 2 cans (13.8 oz. ea.) refrigerated pizza dough
• 3 Tbsp. olive oil
• 1 jar (1 lb. 8 oz.) Bertolli® Riserva Porcini Mushrooms with White Truffle Oil Sauce (or any of your favorite Bertolli® Riserva sauces)
• 3 cups shredded mozzarella Cheese, or your favorite Italian cheeses
• 6 Tbsp. chopped assorted fresh herbs, such as basil, chives, parsley
• 1/2 cup cooked and crumbles Italian Sausage, 1/2 cup shredded mozzarella cheese, 1 Tbsp. thinly sliced basil
• 1/4 cup thinly sliced soppresetta, 1/2 cup fresh mozzarella cheese, 1 Tbsp. finely chopped chives
• 1/4 cup chopped baby spinach, 4 slices roasted red pepper, 1 Tbsp. chopped salt cured olives, 1/2 cup shredded mozzarella cheese
• 2 eggs, 1 cup chopped spinach, 1/2 cup shredded mozzarella cheese (*may require additional cooking time for eggs to set)
• 1/4 cup shredded mozzarella cheese, 2 Tbsp. shredded Pecorino Romano, 1 Tbsp. grated parmesan cheese
• Bake 8 minutes, add sauce, bake additional 8 minutes until golden brown. Top with 1 cup baby arugula, 1 Tbsp. shaved Pecorino Romano cheese and 1/4 thinly sliced prosciutto, torn into pieces

Preparation

Step 1

Preheat oven 400°. Spray two large cookies sheet or rimmed baking pan with no-stick spray.
On each cookie sheet, roll out one can of dough into a 12x16-inch rectangle. Cut rectangles into thirds. Brush each section with olive oil. Bake 8 minutes.
Top each flatbread with 1/2 cup Bertolli® Riserva Porcini Mushrooms with White Truffle Oil Sauce, 1/2 cup of cheese and any additional toppings. Bake 8 minutes, until cheese has melted and crust is golden brown. Sprinkle each flatbread with 1 Tbsp. fresh herbs before serving.