A beautiful summer flatbread pizza inspired by the native grains of Peru, Morena Cuadra’s Andean Pizza with Quinoa and Vegetables is just the thing to make on summer days and nights. Loaded with protein packed quinoa, fried onions, and artichokes, you will love this flatbread. Read more from this fabulous mother/daughter team on the blog Peru Delights. Thanks, Morena!
Andean Pizza with Quinoa and Vegetables
By: Morena Cuadra from Peru Delights
Andean Pizza with Quinoa and Vegetables
Ingredients
- 1 Flatout Flatbread Artisan Thin Pizza Crust
- ½ tablespoon olive oil
- ¼ cup onion, sliced
- ½ cup mozzarella cheese, coarsely grated
- ¼ cup jalapeño cheese, grated
- ¼ cup 3-colored quinoa, cooked al dente (14 minutes)
- ¼ cup marinated artichokes, roughly chopped
- ½ cup cherry tomatoes, quartered
- ¼ avocado, cut in slices
- 1/3 cup baby arugula
Directions
Heat the oven to 375° F. Place pizza crust on a baking sheet.
Heat olive oil on a skillet and fry the onion until golden brown.
Top pizza crust with cheeses and fried onion. Sprinkle cooked quinoa and artichokes evenly on top. Bake for 4-5 minutes or until the cheese melts.
Top pizza with cherry tomatoes and avocado slices.
Top with arugula, drizzle with olive oil and salt. Serve immediately.
Suggested Flatout: Thin Pizza Crust - Rosemary Olive Oil, Thin Pizza Crust - Rustic White
Rate and Review