Italian Style Mini Flatbreads
- Preheat oven to 375°.
- Coat a cutting board with cooking spray. Roll each biscuit into a ¼-inch thick oval-shaped crust.
- Place two crusts on a baking sheet; pre-bake each batch for 8 minutes. Repeat with the remaining crusts.
- 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.
- 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