To make skull faces on the mushrooms, cut each mushroom in half. Use a straw to make eye holes and a small knife for nose holes and teeth.
In a large skillet at medium-high heat, melt butter, then add mushroom skulls and sauté for 5-8 minutes. Add Spice World Fresh Shallots and Spice World Ready-to-Use Garlic , continuing to cook. Add salt and pepper to taste.
Roll out pizza dough into an oval shape, then place on a rimless cookie sheet lined with parchment paper.
Brush flatbread generously with Spice World Pesto, sprinkle heavily with Monterey Jack and Gouda mix, and spoon the mushroom and shallot mixture on top of the cheese.
Put the cookie sheet on the bottom rack of your oven and bake for 10-12 minutes. Transfer to a cutting board and let cool for 5-10 minutes.
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