Gluten-Free Mushroom Spinach Tomato Flatbread
Today I had the opportunity to help my friend Maria with her site. She is doing some great things. You should check out her site: www.theheartgiver.com. It is all about paying it forward and spreading love and light to others. It was fun to be able to be a part of it!
Needless to say when I got home the troops were hungry. Ok, no need to panic... time for a quick easy meal. Thank goodness for Venice Bakery. Not a minute later there was a delivery at my door full of tremendous Gluten Free Pizza Crusts, Flatbreads and Foccacia Bread.
I was so ready to try their Seasoned Italian Herb Flatbread which is not only Gluten-Free, but also Dairy, Egg and Soy Free!
The bread was wonderful and so simple to make. Thank you Venice Bakery!
This recipe makes 2 individual servings of Mushroom Spinach Tomato Flatbread. You can substitute Mushrooms for Onions or Peppers or add all three!
1/2 cup fresh Spinach
1 Tablespoon olive oil
1/2 tsp sea salt
1 cup sliced mushrooms
crimini work great
1 Roma Tomato diced
1/4 cup Cream cheese.
1/4 cup Mozzarella cheese
1/4 cup Parmesan cheese
Basil, Parsley, or your favorite herb.
2 seasoned crust gluten free Venice Bakery Flatbread
Heat oven to 425°F.
Rinse, Drain and Chop your fresh Spinach.
In a skillet, heat oil over medium heat. Add sliced mushrooms and salt. Cook 4 minutes, stirring frequently, until tender. Drain if necessary.
Place flatbread on an un-greased cookie sheet.. Put dollup of cream cheese even distributed on the Flatbread. Top with Mushrooms, Spinach and Tomatoes. Sprinkle with 1/4 cup Mozzarella and 1/4 cup Parmesan.
Bake 10 minutes. Sprinkle or garnish with your favorite fresh herb.
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