Suggested Products Archives: Light - Original
BBQ Chicken Flatbread Pizza
Has your dinner routine got the blues? Flatout Flatbread will show you how to turn those blues around and rock your family’s next dinner, with our crowd pleasing BBQ chicken pizza. Your favorite BBQ sauce sets the stage instead of tomatoes. With some shredded chicken, a blend of cheddar and mozzarella, a handful of chopped red onion, and a last minute scattering of fresh cilantro, this flatbread pizza is sure to get a standing ovation from your audience.
Our recipe is a refreshing break from the same old pizzas that everyone around here is used to, and we’ve found that throwing one of these in the oven really satisfies the primal urge to eat barbecue without the hours at the smoker (or the guilt!) Our favorite sauce is from Kansas City, arguably the BBQ capital of the world, but you can use one from your favorite hole in the wall, it doesn’t matter where, as long as you love it. Prep time on the recipe is minimal, too, so you’ll be finished before Bo Diddley finishes one song on the stereo.
Slather the sauce generously on the par baked flatbread, then load it up with a combination of all star ingredients: BBQ sauced shredded chicken keeps it sweet and tender. A sharp cheddar and mozzarella cheese blend keeps it tangy. The red onion ups the flavor ante. And once you pull it out of the oven when everything has melted just right, cilantro adds just the finishing touch to this flatbread. These flatbreads will be gone before they even hit the table, with no evidence they were even there to begin with.
Now look around, what do you see? Just a bunch of happy, satisfied, eaters, and maybe a smudge of sauce here and there. Not an ounce of blues in sight!
Grilled Chicken with Prosciutto and Red Pepper Flatbread Wrap
Western Omelet Flatbread Wrap
Yummy Flatbread Mummies
Peaches and Cream French Toast
If someone could really and truly find a way to bottle the way a beautifully ripe peach or nectarine smells at the height of summer, they’d own the world. I don’t mean that fake peach stuff in candles that passes for peach; it’s the real smell of a summer peach that I crave in the bleakest days of fall and winter.
About once a year, I succumb and buy an entire half bushel of peaches at the farmer’s market. I know for a fact it’s a half bushel, even though to me, it looks exactly like a plain old bushel, which was very confusing at first. A true “bushel” is a very, very large amount for someone with one, sometimes two mouths to feed, regardless of how much they adore peaches.
As soon as I get the (half) bushel home, it’s peaches, peaches peaches all the way. Out comes the flatbread to make grilled summer fruit flatbread, peach and prosciutto pizza, or one of my favorite breakfasts, this French toast filled with ricotta cheese and slices of you guessed it, peaches.
If I needed a peach fix and the fruit was a little unripe, I’d speed the process up by stashing a few of them in a brown paper bag with a ripe banana. The banana emits ethylene, a plant hormone released as a gas, which helps ripen the fruit quickly. It’s ideal because soft peaches aren’t fun to carry home, but unripe peaches aren’t so fun to eat…
Cinnamon is a nice addition because it makes the flatbread recipe taste like warm peach pie, just out of the oven. What’s not to love about peach pie for breakfast?
Stay peachy!
-Amy at Flatout
Berry Banana Nut Wrap
It’s blueberry season, and I couldn’t be happier! I’ve always had an affinity for these little berries and love to throw them into all my salads, flatbread wraps, breakfasts, and snacks.
Only true blueberry lovers know this, but there are dozens of different varieties of blueberries, each of which has a distinct characteristic, but the U.S. is known for high bush plants, which are taller. Years ago on a trip to Sweden, I discovered that they have wild low bush blueberries which grow in the forest. They’re so small, people have developed a plastic, hand-shaped contraption with grooved teeth to pick them with so you don’t have to stoop too far down. The berries are super tiny, but delicious!
In Michigan, blueberry farms dot the coast along the lake shore, where it’s temperate and the soil is sandy. You can buy picked berries by the box if you’re pressed for time, or you can pick your own, which is great fun if you don’t mind touristy things and have some time to kill. The farmer hands out buckets on straps so you can sling them over your shoulder, (thus keeping your hands free for picking) and sends you out to the part of the grove where the bushes are ready.
At my favorite blueberry farm, there’s a huge hand painted sign posted at the entrance to the groves that says “Please do NOT throw the Berries!” I guess that’s a thing, throwing berries. It can start innocently enough, with a little toss up into the air to see if you can catch a berry in your mouth, then it might progress to aiming a berry, just one or two, at some unsuspecting friend, until it becomes an all-out berry war made with precious, freshly-picked handfuls. It’s a downward spiral.
Not that I’ve ever done it. I prefer to enjoy my berries in more traditional ways: in pies, muffins, and especially in this fabulous quick breakfast flatbread wrap.
Even if all you have is a minute, you can wrap up a breakfast filled with creamy ricotta, crunchy nuts, banana and a handful of anti-oxidant rich blueberries that will be the envy of anyone who sees it. Blueberries make mornings fun!
-Amy at Flatout
BAE Breakfast Wrap
Seems like people still use the word “bae” every once in awhile when talking about their significant others. A shortened version of “babe,” most likely, although someone eventually suggested that it may also stand for before anyone else. Well, that sounds a little awkward, too, in my opinion, though I’m hardly the final word on all things on the internet.
If I were, in my book, “bae” would stand for Bacon, Avocado and Egg, the holy trinity of good breakfasts. . Eating breakfast is an important part of having enough energy to having enough energy throughout the day for all the things you need to do. We need it more than coffee, trust me.
Personally, I love some protein in the morning, especially savory protein, so this flatbread wrap gets me super excited to face the day. Juicy cherry tomatoes, (which are so plentiful this time of year) silky avocado, and crispy turkey bacon wrapped around scrambled eggs and tucked into a whole grain flatbread? Breakfast perfection! Cook up some bacon over the weekend, and all you have to do is scramble an egg in the morning.
I roll mine up in some waxed paper to take with me on the way to work, and I have to say, it really travels well! Little kids like these too, which comes in handy if you have to make someone scuttle off to school in a hurry every morning.
Make this wrap for yourself, your bae, your sweetheart, your carpool driver, or your co-worker: basically anyone you know who tends to skip that all-important morning meal. They might just have a better day because of it. Besides, you can say it stands for before anything else, because eating breakfast is that important!
Your flatbread bae,
-Amy at Flatout
Herbed Omelet Wrap
Need a way to incorporate all those fresh, green summer herbs growing around you everywhere in the garden? Summer is the time to take advantage of all the wonderful flavor herbs can add to your favorite recipes, so grab some scissors and snip, snip, snip some savory greens to add to any meal you make.
If you have a window, you have space to grow even the smallest of kitchen herb gardens right outside on the window sill or ledge. Herbs like to grow packed together, and they all grow pretty harmoniously with one another, so all you have to do is pick your favorites and throw them in some good quality soil. They’ll do the rest and you’ll get to reap the rewards!
Last year, before I had a garden space, I grew all my herbs in window boxes and I loved being able to reach through my window for lemon thyme or fresh oregano when inspiration struck. Now that I have a little more garden space, I’ve added some flowers for the bees, and there’s a bit more balance to things.
Mostly, I’d much prefer to grow things to eat than flowers, but I usually add some color to my window boxes in the way of something effortless and self-maintaining like petunias. I always sneak in some nasturtiums (the flowers and the leaves are edible) and fresh basil in with everything so I can have something edible, too.
Fresh herbs at your beck and call makes me feel so lucky! I’m adding mint leaves to my ice water, fresh basil to my flatbread pizzas, and cilantro to my wraps. This flatbread recipe takes a classic two egg omelet, a smattering of goat cheese, and all the fresh herbs you like, and rolls it up into an easy to eat, delicious whole grain flatbread that you can take with you as a special, anything-but-ordinary breakfast. Feel free to use any herbs you like, get creative!
-Amy at Flatout
