Simple and delicious, the cornerstone of our flatbread recipes….this Chilean style pizza has an olive oil and pepper relish spooned over the top of the pizza after it’s baked, instead of a traditional sauce. It’s a nice summer pizza you can make with flatbread in very little time, using peppers and tomatoes from the garden. Brought to you by Pilar Hernandez of En mi cocina hoy. Thanks, Pilar!
Chilean Style Pizza
- By: Pilar Hernandez, En mi cocina hoy
- 3 servings
- 3 Flatout Artisan Thin Pizza Crusts
- 1/3 pound ground beef
- ¼ onion, thinly sliced
- ½ large ripe tomato (or 1 medium sized) sliced, seeds removed
- 1 cup grated pizza cheese (a mix of Havarti and Mozzarella)
- 1 small sweet banana or Hungarian pepper
- olive oil
In a medium non-stick skillet, heat ½ tablespoon oil over medium high heat. Add ground beef, sauté for 2-3 minutes, stir and simmer. Season with salt and pepper.
Dice the pepper and place in a bowl, cover with oil and season with salt.
Prepare pizza crusts according to the instructions in the package. Preheat oven to 375° F or 190°C. Bake the crusts directly on the oven rack for 3 minutes. Then place the crusts on a baking pan and add the toppings.
Top with cheese, tomatoes, ground beef, and the onion and bake for 4-6 minutes until golden.
Serve immediately with chopped pepper spooned over the top.
Suggested Flatout: Thin Pizza Crust – Rosemary Olive Oil, Thin Pizza