Garlic and Veggie Flatbread

Came up with this recipe on the fly last night and had to share with y’all ASAP A great shareable finger food option to serve when hosting a group or a fun date night in where you make your own flatbread! No matter how or when you make it, this flatbread will be a crowd pleaser no doubt. Full details below

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Ingredients:

1 package pillsbury pizza dough

1/4 C Trader Joe’s garlic spread

1 C shaved brussel sprouts

1 C sliced white mushrooms

1/4 C thinly sliced red onion

1 large handful arugula

3 Tbsp olive oil, separated

1 C finely grated Parmesan cheese

1/4 tsp salt

Sprinkle of pepper

1/2 Tbsp lemon juice

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Directions:

Preheat the oven to 425 and place the pizza dough on a greased baking sheet. Fold over the edges slightly (about half of an inch) to make a “crust”. Bake for 8 min. Toss sliced mushrooms and brussel sprouts in 2 Tbsp olive oil, salt and pepper. Place in the air fryer and cook at 400 deg for 5 minutes (you can also cook this in a skillet over high heat or in the oven). Stir and cook for 3 more minutes, then remove. After 8 min, spread a layer of garlic spread on the half-baked pizza dough. Add a layer of sliced red onion, then add the brussel sprout and mushroom mix. Top with a sprinkling of Parmesan cheese, reserving some for after baking. Bake for an additional 6 min. Toss arugula in remaining 1 Tbsp olive oil and lemon juice. Once the pizza is done, remove from the oven and top with dressed arugula. Finish with a sprinkle of Parmesan cheese and serve!