Rustic Flatbread Pizza Recipe

Preparation may take some time but the finished product is well worth every second.

Rustic flatbread pizza recipe.

Poke the surface of the flatbread all over with a fork. Quick and easy to make by hand food processor or kitchen aid mixer. Marzetti company product family includes many retail and foodservice favorites like marzetti salad dressings and dips new york bakery frozen breads and sister schubert s homemade rolls. 1 2 cup of garlic alfredo sauce out of a jar 1 2 cup of baby spinach.

About 1 2 c per pizza. Make ahead and refrigerate for tomorrow freeze for later or use right away. Find out more about flatout rustic white artisan thin pizza crusts here today. 1 pizza crust i used the kind found near the biscuits in the refrigerated section 1 cup shredded mozzarella cheese.

Any flatbread can be used i used packaged naan which is a traditional indian flatbread and which i happened to have in my fridge after a huge trip to a huge supermarket in tulsa a couple of weeks earlier and which makes splendid. Flatout flatbreads offer whole grains fiber and protein you want to get that boost you need. Top the spinach with red pepper strips pepperoncini and sun dried tomato slices. Put back into the oven and bake for another 5 minutes or so.

2 links of al fresco sweet italian style chicken sausage. Bake flatbreads for 5 8 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through. 3 4 makes 8 slices ingredients. Vegan perfect for strombolli calzone focaccia bread sticks and even for the outdoor pizza oven.

In a food processor combine the tomatoes oregano garlic chili flakes until well blended and saucy. Feb 20 2012 i made these the day before new year s eve last year. Bake at 375 f for two minutes then remove from the oven. Season with salt and pepper.

Place flatout flatbread on a cookie sheet. Better fuel for better living. Top each flatbread with cheese tomato onion mixture and bake until cheese is melty 15 minutes. Spread the tomato sauce over the flatbread.

Brush with olive oil. Dust 2 baking sheets with cornmeal and place a flatbread crust on each. Thin and crispy crust yet still a little chewy. Serve alongside a fresh green salad for nice balance.

In a medium bowl combine tomatoes red onion oil and oregano and season with salt and pepper.