Roasted Pepper, Corn, and Mushroom Flatbread Topping

1. 1

   Prepare flatbread dough.

2. 2

   Preheat broiler.

3. 3

   Cut bell peppers in half lengthwise, discard seeds and membranes.

4. 4

   Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand.

5. 5

   Broil 10 minutes or until blackened.

6. 6

   Place in a zip-top plastic bag; seal.

7. 7

   Let stand 10 minutes.

8. 8

   Peel and cut into thin strips.

9. 9

   Heat sage and oil in a medium nonstick skillet over medium-high heat.

10. 10

    Add mushrooms and salt; saute 2 minutes.

11. 11

    Add roasted peppers and corn; saute 5 minutes.

12. 12

    Remove from heat; stir in olives and black pepper.

13. 13

    Preheat oven to 475 degrees.

14. 14

    Divide corn mixture among 4 flatbread ovals; sprinkle evenly with cheese.

15. 15

    Bake at 475 degrees for 15 minutes or until cheese begins to melt.

* Per serving · 4 servings · Values may vary.