Thursday, August 3, 2017

A Fast Summer Meal--Flatbread Pizza


In the summer, I look for quick meals to make, not only for convenience but so I don't heat up the kitchen for too long. This week at the grocery store, I picked up a pack of thin crust flatbreads.  A six pack--size 12 x 4 each--was on special. It was available in plain, wheat, and garlic.  I bought the plain. Our toppings jazz it up.

I'd picked up fresh local tomatoes (our garden tomatoes aren't ripe yet) at the nearby Amish market and used those, along with turkey pepperoni, Parmesan cheese, mozzarella cheese and spices. Here is the recipe I use to make a quick, healthier version of pizza.

Warm the six flatbread pieces for five minutes in a 375 degree oven on 2 cookie sheets.  Then...

3 lbs. tomatoes, sliced VERY thin  Place on a platter and sprinkle with 1 tablespoon salt and 2 tablespoons sugar (You can omit the sugar for a healthier topping.)

1 pack turkey pepperoni (I use Hormel, 6 oz. pack)

5 tablespoons oregano or more if you like spicier

1 cup Parmesan cheese

16 ounces of grated mozzarella cheese (I use part skim.)

After the flatbreads have warmed five minutes, sprinkle with Parmesan cheese.  Spread the tomato slices on top.  Sprinkle with oregano.  Cover the tomatoes with the pepperoni, then spread on the mozzarella cheese!  Bake in 375 degree oven for ten minutes.  The edges of the flatbread should be crispy.

I hope you enjoy it!