Roasted Garlic, Mushroom & Zucchini Flatbreads

with White Sauce, Mozzarella & Grape Tomatoes

Allergens: Sesame, Wheat, Milk, Soy, May contain traces of allergens

Total: 40 min • Prep: 10 min

Servings:
Ingredients

  • Flatbreads

    2 units

  • Zucchini

    1 unit

  • Button Mushrooms

    4 ounce

  • Cream Cheese

    4 tablespoon

  • Mozzarella Cheese

    ½ cup

  • Garlic

    1 clove

  • Italian Seasoning

    1 tablespoon

  • Grape Tomatoes

    4 ounce

  • Chives

    ¼ ounce

  • Chili Flakes

    1 teaspoon

  • Flour

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Cooking Oil

    1 tablespoon (tbsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Halve tomatoes lengthwise. Mince chives.

2

  • Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. Place garlic foil packet on same sheet.

  • Roast on top rack, tossing halfway through, until zucchini is browned and tender, 14-16 minutes.

  • Meanwhile, place tomatoes in a medium bowl; toss with 1 tsp Italian Seasoning (2 tsp for 4 servings), a drizzle of olive oil, salt, and pepper. (You’ll use the rest of the Italian Seasoning later.) Set aside to marinate.

3
  • Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
4

  • Once zucchini is tender, transfer to bowl with tomatoes; toss to combine.

  • Leaving garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. (For 4 servings, divide between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)

  • Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.

5

  • While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds.

  • Reduce heat to medium low and whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.

6

  • Once roasted garlic is done, carefully transfer to a cutting board and roughly chop.

  • Heat broiler to high.

  • Evenly top flatbreads with sauce, roasted garlic, mushrooms, and veggies. Sprinkle with mozzarella.

7

  • Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning.

  • Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.