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Tomato and Roasted Mushroom Flatbread

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Prep Time 40 minutes
Cook Time 12 minutes
Course Appetizer, Main Course
Cuisine American, Italian

Ingredients
  

  • 3-4 large ripe tomatoes yellow and red
  • 1 lb large mushrooms cleaned and cut in half
  • 1/2 cup Pesto
  • 8 oz fresh mozzarella
  • olive oil
  • balsamic vinegar
  • sugar
  • salt and pepper
  • Parmesan cheese
  • pizza dough* for 1 large or 2 small pizzas

Instructions
 

  • Bake pizza dough until it has just started to brown, and is almost done.
  • Place tomatoes on a baking sheet lined with parchment paper. Do the same with the mushrooms. Drizzle olive oil liberally over vegetables, 2-3 Tablespoons for each pan.
  • Drizzle with about half as much balsamic vinegar.
  • Season both pans well with salt and pepper and sprinkle each with 1 tsp sugar.
  • Roast at 400 about 20-30 minutes.
  • Remove mushrooms sooner if they are done. Drain tomatoes on paper towels
  • Top pizza crust with a layer of pesto sauce.
  • Cut mozzarella into pieces and arrange on dough.
  • Top with tomatoes and mushrooms.
  • Sprinkle with Parmesan cheese.
  • Bake at 400 until cheese is melted and pizzas are hot, about 10-15 minutes, watching carefully.
Keyword roasted vegetable pizza, tomato and mushroom flatbread