3-Mushroom Flatbread Pizza
Mushroom lovers will rejoice when they see this three-mushroom flatbread pizza on your menu. The creamy, rich Kaukauna Port Wine Cheese elevates the array of mushrooms while the spinach provides a needed fresh touch.
Ingredients
| Portions: | 48 |
|---|---|
| Serving Size: | 1 Pizza |
| Day Part: | Lunch, Dinner |
| Toppings: | |
|---|---|
| 1/4 | Cup Vegetable Oil |
| 2 | Cups Fresh Garlic, Minced |
| 4 | Pounds Button Mushrooms, Sliced Thin |
| 2 | Pounds Shiitake Mushrooms, Sliced Into Strips |
| 2 | Pounds Portobello Mushroom, Diced |
| 24 | Cups Baby Spinach |
| Pizzas: | |
|---|---|
| 9 | Cups Kaukauna Port Wine Cheese, Room Temperature |
| 48 | Flatbreads, 10”x7” Rectangle |
Preparation
| Equipment: | Griddle, Oven |
|---|
For Toppings:
- Place oil on a hot griddle.
- Add garlic and all 3 varieties of mushrooms.
- Stir often and cook fully, approximately 5-8 minutes.
- Reserve by either chilling on line or refrigerate for later service.
To A Make Pizza:
- Spread 3 tablespoons of Kaukauna Port Wine Cheese onto 1 flatbread, all the way to the edges.
- Then top with ¼ cup spinach and ¼ cup mushrooms.
- Bake for approximately 5 minutes at 400º.
- Remove from oven and finish with another ¼ cup spinach.
- Slice evenly.
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