Sicilian Mushroom Flatbread

• 2 teaspoons olive oil or oil
• 13 cup onions finely chopped
• 2 tablespoons sundried tomatoes finely chopped oilpacked
• 1 tablespoon oregano fresh, minced
• 1 teaspoon oregano dried
• 3 teaspoons rosemary leaves fresh, minced
• 1 teaspoon rosemary leaves dried
• 1 teaspoon garlic minced
• 4 1/2 ounces mushrooms drained, sliced
• 1 can pizza crust mix
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Heat oven to 425F (220C).
2. Grease 15x10x1-inch baking pan or large cookie sheet.
3. Heat oil in small skillet over medium heat.
4. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender.
5. Stir in mushrooms.
6. Remove from heat.
7. Unroll dough and place in greased pan; starting at center, press out with hands to 12x9-inch rectangle.
8. Spread onion mixture evenly over dough.
9. Sprinkle with cheese.
10. Bake at 425F (220C) for 12 to 14 minutes or until edges of crust are golden brown.
11. Cut into 8 or 16 rectangles.
12. 8 servings; 16 appetizers.

olive oil, onions, tomatoes, oregano, oregano, rosemary, rosemary, garlic, mushrooms, pizza crust, parmesan

Taken from recipeland.com/recipe/v/sicilian-mushroom-flatbread-46910 (may not work)