Thursday, April 22, 2010
Part 2 of the quick recipes... A few days late, but I'm 1 test, a paper, and a presentation down and out several hours of sleep! Regardless, I've only got one more school-related exam left in my pharmacy school career! Now, if I could just relearn all the chemotherapeutic agents...
We've made these flatbread pizzas several times when we need a quick meal. We found these whole-wheat flatbreads at a local grocery store here and use them for everything from a replacement for tortillas to a lunch wrap. They have plain ones as well as flavors including sun-dried tomato and Italian, so you can kind of customize them to the flavors of what you are making.
As far as the toppings, you can just add whatever you like on pizza. The options are endless. They are also fairly small, so you could make a couple customizing toppings to likes and dislikes. We've made both a supreme version and a Mediterranean version with sun-dried tomatoes, black olives and spinach. Both ended up very good. However, we had a spicy-chicken flatbread pizza at a restaurant last weekend that was amazing, so I may be attempting to copy that one soon! Enjoy!
1 pkg. Flat-Out flatbreads
Preheat the oven to 400 degrees. Place flatbreads on pizza stone and top with desired toppings. Bake for approximately 10 minutes until cheese is melted and the flatbread begins to brown on the edges. Cut and serve.