How to make it
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.
Top flatbread with alfredo sauce.
Top with mozzarella cheese and black pepper sautéed mushrooms.
Bake at 425 degrees F for 6-7 minutes until the flatbread is crispy and cheese melted.
Finish with diced red onion and arugula.