Wild Mushroom Flatbread Pizza

Ingredients

8	ozs.	Caputo & Guest Wood Fired Pizza Mushroom Blend, chopped, divided
1 ½	cup	Grape tomatoes, halved
¼	cup	Pitted kalamata olives
4	cloves	Garlic, minced
2	Tbsp.	Olive oil
½	tsp.	Salt
¼	tsp.	Pepper
1/3	cup	Dry white wine
1	ea.	Flatbread pizza crust, par-baked
1	cup	Shredded mozzarella cheese, or Violife just like mozzarella shreds (V)
¼	cup	Fresh basil leaves
		Crushed Red pepper flakes, optional

Directions:

1. Pre-heat oven to 400 degrees. Combine half of the mushrooms and next 6 ingredients in a large bowl. Toss to combine. Transfer mixture to a large roasting pan. Spread mixture out so all ingredients are in a single layer.

2. Roast for 45 minutes or until tomatoes are lightly charred and mushrooms are softened. Transfer mixture to a bowl and lightly mash with the back of a fork or an immersion blender until thick.

3. Place flatbread on a large baking sheet. Spread mushroom and tomato mixture over flatbread to within an inch of the edge.

4. Sprinkle cheese over the top. Top with the remaining mushrooms and drizzle with additional olive oil if desired. Season with pepper flakes if desired. Slide pizza directly onto the oven rack. Bake for 15 minutes or until golden brown and cheese has melted. Transfer to a board or plate, cut and serve topped with fresh basil leaves.