Quick Flatbread Pizza Food

5 EASY FLATBREAD PIZZA RECIPES

Steps:

• Preheat oven to 425° F.
• Bake all flatbreads for about 10-12 minutes or until cheese is fully melted and crust is golden and reaches desired level of crispiness. Flatbreads tend to continue to crisp out of the oven if left to cool on the hot baking sheet. These can also be grilled in about 10 minutes on medium-high heat with the cover down. Just be sure to oil grill grates with oil.
• Top flatbread with a light layer (1/4 cup) of pizza sauce and top with mozzarella pearls. Garnish with chopped basil just before serving.
• Slice cooked sweet Italian chicken sausage. Top flatbread with a light layer (1/4 cup) of pizza sauce and spinkle with either shredded mozzarella or quatro formaggio cheese as needed. Top with pepper, onion, and sweet italian sausage. Note: sausage must be fully cooked.
• Spread 2-3 tablespoons of fig jam on the flatbread. Top with mozzarella pearls and chunks of prosciutto torn apart with hands. While pizza is cooking, bring a a small saucepan of balsamic vinegar to a simmer. Simmer until reduced by half and thickened, about 5 minutes. Top with fresh arugula drizzle balsamic reduction over pizza just before serving.
• Top flatbread with a light layer (1/4 cup) of pizza sauce and top with quatro formaggio cheese. Top with whole or halved pepperoni slices.
• Top flatbread with 3-4 tablespoons of basil pesto. Top with fresh mozzarella pearls and optional sliced cherry tomatoes.

QUICK AND EASY FLATBREAD PIZZA

Steps:

• Pre-heat your toaster oven to 450 degrees.
• Distribute the tomato sauce evenly on top of the flatbread.
• Sprinkle on the cheese over the sauce.
• Place sliced mushrooms on top of the cheese.
• Bake for 10-12 minutes.

QUICK & PUFFY FLATBREADS

Steps:

• Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.
• Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.
• Brush the flatbreads with a little melted butter or ghee, then serve.

FLATBREAD PIZZAS

Steps:

• Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
• Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
• Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.

FLATBREAD BREAKFAST PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk eggs and milk together in a bowl; season with salt and pepper.
• Spray a large skillet with cooking spray; heat over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Add sausage, bacon, tomatoes, and mushrooms, and cook until vegetables are soft, about 3 minutes.
• Spread scrambled mixture over flatbread; top with shredded Monterey Jack cheese.
• Bake flatbread pizza in the preheated oven until the cheese is bubbly and underside of the crust is golden brown, 5 to 7 minutes.