For a tasty alternative to pizza, this veggie-lover's flatbread features the characteristic crunch of Fisher® Pine Nuts!
store-bought pizza dough (fresh or frozen)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoon fresh chopped garlic
2 cups packed fresh spinach leaves
1 1/2 cup wild mushrooms, sliced
1 sweet onion, thinly sliced
1/2 cupFisher® Pine Nuts, toasted
1 cup Parmesan cheese
Place an oven rack in the lower third of the oven.
Preheat the oven to 450°F.
On a lightly floured work surface, roll out the dough into a 12-inch circle. Brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over.
Heat 1 tablespoon olive oil over medium heat in a large pan. Add 1 tablespoon of garlic and cook the mushrooms until tender, about 2-3 minutes. Set aside.
Add remaining olive oil and garlic and sauté the spinach until wilted, about 1-2 minutes.
Lay the spinach in a single layer on top of the dough. Spread the cooked mushrooms over the top. Arrange the onion slices in a single layer on top of the mushrooms.
Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the pizza from the oven, sprinkle with Parmesan cheese and pine nuts. Bake for 2-3 minutes until the cheese is melted and pine nuts are toasted.