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89% would make again

Spinach Mushroom Flatbread

Frank's RedHot brand logo

Presented by

Ingredients

for 4 servings

  • nonstick cooking spray, for greasing
  • 1 can refrigerated pizza dough
  • 1 tablespoon olive oil
  • 1 cup mushroom (150 g), sliced
  • ⅛ teaspoon kosher salt
  • 3 tablespoons Frank’s Red Hot® Sauce, divided
  • ⅓ cup garlic alfredo sauce (80 g)
  • ½ cup shredded mozzarella cheese (50 g)
  • ¼ cup shredded parmesan cheese (25 g)
  • ¼ cup spinach (10 g), cooked
  • 1 tablespoon garlic, minced
  • 2 tablespoons grated parmesan cheese
  • ¼ teaspoon freshly ground pepper

Nutrition Info

    Calories 473
    Fat 18g
    Carbs 60g
    Fiber 2g
    Sugar 3g
    Protein 16g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
  2. Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
  3. Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3–5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank’s RedHot®, and toss to coat.
  4. Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank’s RedHot® mushrooms.
  5. Bake the flatbread for 10–15 minutes, or until the crust is golden brown and the cheese is melted.
  6. Drizzle the remaining tablespoon Frank’s RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
  7. Enjoy!

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