Tomato & Mushroom Crostata
Servings: 12 servings
Impress your entire family with this delicious appetizer! Using Dei Fratelli Stewed Tomatoes, pizza dough, and baby bella mushrooms our Tomato & Mushroom Crostata is sure to be a hit at any family gathering!
Ingredients:
- 1 (28 oz.) can Dei Fratelli Stewed Tomatoes, drained
- 2 (11 oz.) cans Thin Pizza Dough
- 3 Cups Garlic Croutons, roughly crushed
- 1 1/2 Cups Goat Cheese, crumbled
- 1/2 Cup Parmesan Cheese, grated
- 6 Tbsp. Butter
- 3 Cups Baby Bella Mushrooms, sliced
- 2 Tbsp. Fresh Thyme Leaves
- 1 Egg, lightly beaten
Instructions:
- Preheat oven to 350 F.
- On a lightly floured surface, roll out both pizza crusts so you have two 14-inch circles. Place on 2 parchment-lined baking sheets or pizza pans.
- Top each crust with 1/2 the crushed croutons, leaving 3-inch border around the edges.
- Mix the goat cheese and parmesan cheese together. Sprinkle 3/4 cup over the croutons on each crust. Set aside the remaining 1/2 cup for later.
- In a large skillet, melt butter over medium heat. Add Dei Fratelli Stewed Tomatoes, mushrooms, and thyme. Cook until mushrooms are softened and most of the liquid has evaporated from the pan, about 10 minutes.
- Remove from heat and let cool for 5 minutes. Spoon 1/2 the mixture evenly over each crostata.
- Take remaining cheese mixture and sprinkle 1/4 cup over tomatoes and mushrooms on each crostata.
- Fold crust borders up and over the filling, leavng the center bare, and pleating the crust to make it lay snugly over the filling.
- Brush the folded up crusts with the beaten egg. Bake crostatas for 30 minutes, or until the crusts are golden. Let rest for 5 minutes before serving.
Chef's Tip:
To enhance the flavor, sprinkle crust with coarse sea salt after baking.
