Ingredients
3
heads garlic
8
tablespoons Crisco® 100% Extra Virgin Olive Oil
2
containers (8 oz each) sliced fresh mushrooms
1
can (15 oz) cannellini beans, drained
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2
cups shredded mozzarella cheese (8 oz)
30
sage leaves, thinly sliced
Preparation
Heat oven to 400°F. Cut thin slice from base of each head of garlic. Rub each head with 1 teaspoon of the olive oil. Wrap heads individually in aluminum foil. Bake 30 minutes; remove from oven. Cool 5 minutes. Separate and peel cloves, or squeeze flesh from skins; discard skins.
Meanwhile, in 12-inch skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 1 package of the mushrooms; cook 2 minutes without stirring. Cook 2 minutes longer, stirring occasionally; drain. Place in large bowl. Repeat with 2 more tablespoons of the olive oil and the remaining mushrooms.
Place beans and 2 tablespoons of the olive oil in food processor. Cover; process 30 seconds or until smooth.
Grease large nonstick cookie sheet with remaining 1 tablespoon olive oil. Unroll dough on cookie sheet. Press edges of dough with fork to create decorative border. Bake 6 minutes; remove from oven. Spread beans over partially baked crust to within 1/2 inch of edges. Sprinkle with cheese. Top with sage, mushrooms (drain, if necessary) and roasted garlic. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Bake 10 minutes longer or until golden brown.
