Roasted Pepper, Corn, and Mushroom Flatbread Topping

• 2 large red bell peppers
• 2 tablespoons fresh sage, chopped
• 1 teaspoon olive oil
• 1 12 cups mushrooms, sliced
• 14 teaspoon salt
• 1 cup fresh corn kernels
• 13 cup ripe olives, coarsely chopped
• 14 teaspoon black pepper
• 1 cup goat cheese, crumbled (4 oz)

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.

red bell peppers, fresh sage, olive oil, mushrooms, salt, fresh corn kernels, ripe olives, black pepper, goat cheese

Taken from www.food.com/recipe/roasted-pepper-corn-and-mushroom-flatbread-topping-470287 (may not work)