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4 FLATBREAD PIZZA RECIPES

1.  CHICKEN PESTO ARTICHOKE NAAN FLATBREAD PIZZA

2. APPLE GOAT CHEESE AND PECAN PIZZA

APPLE PIZZA 2.jpg

INGREDIENTS:

2 Stonefire Naan Flatbreads
Cooking spray
3 cups thinly sliced Fuji apple (about 8 ounces) 
1 cup (4 ounces) crumbled goat cheese
2 teaspoons chopped fresh thyme
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1 1/2 teaspoons honey
2 cups baby arugula
3 tablespoons chopped pecans, toasted 

INSTRUCTIONS

Preheat oven to 450°.

Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.

Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into quarters.

Recipe and Image from My Recipes

3.  PEAR AND GORGONZOLA FLAT BREAD

INGREDIENTS

2 Stonefire Naan Flatbreads
2 pears { Bartlett }
1 medium onion
1 tbsp. balsamic vinegar
1 tbsp. olive oil
Handful Gorgonzola cheese pieces
Handful fresh spinach

INSTRUCTIONS

Heat olive oil in pan and add sliced onion & pear and vinegar.

Caramelize them together for about 8 minutes.

Place the flat bread on greased cookie sheet.

Add pear-onion mix to the flat bread and sprinkle with Gorgonzola cheese crumbs.

Arrange some fresh spinach leaves on top

Bake it for about 6-8 minutes. { 425 F}

Recipe and Image from Place of my Taste

 

4.  EASY MARGHERITA FLATBREAD


INGREDIENTS:

1 Stonefire Naan Flatbread
3 pieces of sliced to ⅓- 1/2 inch thickness fresh mozzarella cheese
1 tomato, sliced as thin as possible
5-6 leaves basil
3 cloves garlic, pressed; or 1 tsp dry garlic powder
1.5 Tbsp Olive oil
1.5 Tbsp Balsamic Vinegar
Salt & Pepper to taste

INSTRUCTIONS:

Press fresh garlic and mix with oil.

Brush the flatbread with oil & garlic with half the mixture. Place in preheated to 350F oven for 5 minutes to crisp up.

Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.

Meanwhile mix the remaining oil & garlic with the balsamic vinegar, stirring until a smooth emulsion forms.

Chop the basil leaves.

Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!

Recipe and Image from Let the Baking Begin