Roasted Pepper, Corn, and Mushroom Flatbread Topping Recipe

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Roasted Pepper, Corn, and Mushroom Flatbread Topping
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  1. Prepare flatbread dough. Preheat broiler.
  2. Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
  3. Heat sage and oil in a medium nonstick skillet over medium-high heat. Add mushrooms and salt; saute 2 minutes. Add roasted peppers and corn; saute 5 minutes. Remove from heat; stir in olives and black pepper.
  4. Preheat oven to 475 degrees. Divide corn mixture among 4 flatbread ovals; sprinkle evenly with cheese. Bake at 475 degrees for 15 minutes or until cheese begins to melt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 220.35 Kcal (923 kJ)
Calories from fat 117.33 Kcal
% Daily Value*
Total Fat 13.04g 20%
Cholesterol 29.77mg 10%
Sodium 329.94mg 14%
Potassium 273.02mg 6%
Total Carbs 14.85g 5%
Sugars 4.39g 18%
Dietary Fiber 2.83g 11%
Protein 11.22g 22%
Vitamin C 60.2mg 100%
Vitamin A 1.5mg 49%
Iron 26.6mg 148%
Calcium 286.2mg 29%
Amount Per 100 g
Calories 124.09 Kcal (520 kJ)
Calories from fat 66.07 Kcal
% Daily Value*
Total Fat 7.34g 20%
Cholesterol 16.76mg 10%
Sodium 185.81mg 14%
Potassium 153.75mg 6%
Total Carbs 8.36g 5%
Sugars 2.47g 18%
Dietary Fiber 1.59g 11%
Protein 6.32g 22%
Vitamin C 33.9mg 100%
Vitamin A 0.8mg 49%
Iron 15mg 148%
Calcium 161.2mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
  • 6

Good Points

  • saturated fat free,
  • low cholesterol

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