Eggplant & Prosciutto Flatbread

By Rob Carroll on June 23, 2017 in

This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!

Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.

Beautiful eggplant, how I love it! Such an intriguing vegetable, which comes in all shapes and sizes. I especially love the little ones, Indian eggplants, which are about as big as golf balls, and cute as buttons. Or the elusive solid white Fairy Tale eggplant. But for all my eggplant appreciation, I admit I’m still a bit stumped when it comes to cooking with them. It’s not that I don’t know how to cook an eggplant, it’s just that unless I have a specific recipe for them, I don’t usually just grab some, like I would grab a bag of spinach or a hunk of broccoli rabe, to have it on hand for an impromptu side dish.

No matter! If I’m going to be grilling, I will always buy an Italian eggplant to throw whole on the coals once dinner is finished cooking, so the eggplant can roast and get super soft smoky. By the time we walk the dogs one last time before bed, the eggplant is finished, collapsed on the grill, so I carefully wrap it up and store it in the refrigerator overnight. Then in the morning I make baba ganoush with tahini, lemon juice, garlic and olive oil to eat with spiced, baked flatbread chips. But that’s another post altogether!

This recipe calls for a large eggplant, sliced and grilled, then assembled on a flatbread with a couple thin but significant slices of prosciutto di Parma and mozzarella. A little basil too! Classic Italian pizza is coming your way. You’ll love how smoky and delicious this pizza tastes. One large eggplant goes a long way, so this recipe is perfect for company. Open a bottle or two of prosecco and mangia bene!

-Amy at Flatout

Green Chili Chicken Enchiladas

By Rob Carroll on June 22, 2017 in

There’s a Pakistani restaurant close to my house that is open 24 hours a day, and serves up the best, spiciest, cheapest food in the area. It doesn’t hurt that I live near a university, and so it’s always busy with hungry people at all hours of the day or night. My favorite regular order is a rice dish called biryani; I order the green chili chicken biryani, loaded with chunks of chicken and spicy green chilis. Delicious! One order lasts a couple meals, and oh, what meals they are. Well, until just recently, when they changed chefs. The last time I was there, someone in the kitchen went a little crazy with food coloring and all the chicken in my biryani was- wait for it- BRIGHT GREEN. I guess the chef thought the dish should be called “green chicken chili biryani,” not the other way around. The flavor was much the same, but I have to admit, it was a little unsettling to eat green chicken. Later I learned that so many people complained about this, that they might switch back to chicken colored chicken again. Fingers crossed.

In the meantime, I have to get my chili chicken fix somehow! I’m a sucker for green chili everything, and I’m never without at least one can of diced green Hatch chilis in my pantry. Flatout flatbreads make awesome baked enchiladas, so what better way to use them than with some shredded chicken and chilis and invite over some friends? I can feed four people with four flatbreads, and gussy up the enchiladas with an assortment of healthy toppings like chopped scallions, cilantro, pickled onions, or just a squirt of lime to take the edge off the heat.

I don’t even need green food coloring, how about that? We can save that for, well, something. Anything but chicken.

-Amy at Flatout

Savory Snack Mix

By Rob Carroll on June 15, 2017 in

We make this tasty baked snack mix on a regular basis, using chickpeas, herbs, spices, a hint of parmesan cheese, and ProteinUp flatbread for a midday nosh.
Make Extra! Double the recipe to prep extra snacks for the week. Just make sure to store in an airtight container. Thanks, Amy!

Italian Breakfast Panini

By Rob Carroll on June 15, 2017 in

Amy’s recipe for an Italian style flatbread panini is a great way to start any morning. Tomatoes, basil, mozzarella, and egg, nestled inside a whole grain flatbread and grilled to perfection, there are few things better. No Panini Press? No problem! Use a cast-iron grill pan, pressing the lid of a pot on top of the sandwich to form grill marks.
Thanks, Amy!

Picnic Wrap

By Rob Carroll on June 14, 2017 in

Few things are better than a well made spinach salad, especially one loaded with chicken, sweet strawberries, pecans, and goat cheese. This flatbread wrap has that in spades, plus it’s easy to eat almost anywhere, from car seats to checkered blankets.

Is it a salad? Is it a sandwich? The perfect picnic food may, in fact, be somewhere in-between, thanks to flatbread. Our video gets to the heart of the matter:

If you love eating outdoors, you’ll #FlatoutLove this picnic wrap!

Two Minute Hummus Wrap

By Rob Carroll on June 10, 2017 in

Ham & Cheese Quiche Spirals

By Rob Carroll on June 4, 2017 in

Busy mornings can be challenging. But a balanced breakfast with protein and fiber is a great way to start your day. Preparing such a breakfast doesn’t have to be time consuming or stressful. Thanks to the versatility of Flatout Flatbreads, you can easily whip up a delicious breakfast packed full of fiber and protein in very little time. In fact, this Flatout Ham & Cheese Quiche Spiral recipe can be made in advance and then stored in your refrigerator or freezer to be quickly reheated as the perfect grab-and-go option on even the busiest of mornings. At 3 SmartPoints® value, each quiche is a good source of fiber and an excellent source of protein. Pair it with some fresh fruit and be on your way!

Leftover Lamb Meatball Flatbread

By Rob Carroll on May 30, 2017 in

A little ground lamb goes a long way when it’s used on a flatbread in this super-fresh recipe that’s chock full of clean, crisp flavors. Cool cucumber and mint, tomatoes, red onion, and briny feta cheese mean there won’t be any leftovers! This shareable flatbread is only 8 WW® SmartPoints® value per serving.

Flatout Salad Bowl

By Rob Carroll on May 30, 2017 in

With only 3 WW® SmartPoints® value per serving, this cute little salad bowl is a great choice in your weekly rotation. Need a fun first course for a dinner party? Look no further, just bake up some flatbread bowls beforehand and you’re more than halfway finished. And the best part: no dishes to wash afterwards! So grab your favorite flatbread flavor, bake it up, and fill it high with salad greens and fresh, crisp vegetables.

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