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Flatbread Fajita Pizza

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Flatbreads topped with cheese, vegetables and salsa.


  4 flatbreads

  1 Tbs extra-virgin olive oil

  2 large portabella mushrooms, stem removed, cleaned, and thinly sliced

  1 bag (12 oz.) Birds Eye ® Pepper Stir-fry*

  1/2 tsp cumin

  1/2 tsp salt

  1 jar (15.5 oz.) thick salsa

  1 cup shredded low fat cheddar or Mexican blend cheese

  2 Tbs chopped cilantro (optional)

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1. Preheat oven to 350°F. Arrange flatbreads on lightly greased baking sheet.

2. Heat oil over medium heat in a large nonstick skillet and cook mushrooms, stirring occasionally, 5 minutes or until just tender. Add Pepper Stir-fry, cumin, and salt. Cook, stirring occasionally, 5 minutes or until crisp-tender.

3. Evenly spread salsa onto flatbreads. Evenly top with pepper mixture and cheese.

4. Bake 12 minutes until cheese is melted. Sprinkle with cilantro.

Kitchen Tips: *Also terrific prepared with Birds Eye® Recipe Ready Tri-Color Pepper & Onion Blend.