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Sautee mushrooms over medium heat with 2 tsp. canola oil for about 3-4 minutes or until all of the liquid has evaporated. Add Lee Kum Kee Black Pepper Sauce and toss until evenly coated. Cool and reserve.
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Top flatbread with alfredo sauce.
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Top with mozzarella cheese and black pepper sautéed mushrooms.
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Bake at 425 degrees F for 6-7 minutes until the flatbread is crispy and cheese melted.
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Finish with diced red onion and arugula.