Roasted Pepper, Corn, and Mushroom Flatbread Topping – a delicious recipe with red bell peppers, fresh sage, olive oil, mushrooms, salt, fresh corn kernels. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare flatbread dough.
2
Preheat broiler.
3
Cut bell peppers in half lengthwise, discard seeds and membranes.
4
Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand.
5
Broil 10 minutes or until blackened.
6
Place in a zip-top plastic bag; seal.
7
Let stand 10 minutes.
8
Peel and cut into thin strips.
9
Heat sage and oil in a medium nonstick skillet over medium-high heat.
10
Add mushrooms and salt; saute 2 minutes.
11
Add roasted peppers and corn; saute 5 minutes.
12
Remove from heat; stir in olives and black pepper.
13
Preheat oven to 475 degrees.
14
Divide corn mixture among 4 flatbread ovals; sprinkle evenly with cheese.
15
Bake at 475 degrees for 15 minutes or until cheese begins to melt.
212
kcal
Calories
11
g
Fat
17
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large red bell peppers, 2 tablespoons fresh sage, chopped, 1 teaspoon olive oil, 1 ½ cups mushrooms, sliced, and more.
Yes, Roasted Pepper, Corn, and Mushroom Flatbread Topping falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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