Italian Style Mini Flatbreads


  1. Preheat oven to 375°.
  2. Coat a cutting board with cooking spray. Roll each biscuit into a ¼-inch thick oval-shaped crust.
  3. Place two crusts on a baking sheet; pre-bake each batch for 8 minutes. Repeat with the remaining crusts.
  4. Brush the browned side of each crust with 2 tablespoons of meat pasta sauce. Top each with ¼ cup of mushrooms, two slices of tomato and 1 ounce of mozzarella. Sprinkle each pizza with ½ teaspoon of Italian seasoning and a pinch of salt and pepper.
  5. Bake for 7 minutes, or until the cheese begins to melt.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen


Carlini Cooking Spray

15 ounces Bake House creations Jumbo Buttermilk Biscuits

1 cup Reggano Meat Pasta Sauce

16 mushrooms, sliced

1 tomato, thinly sliced into 16 slices

8 ounces Priano Fresh Mozzarella, diced

4 teaspoons Stonemill Essentials Italian Seasoning

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes