Suggested Products Archives: Thin Pizza Crust - Rosemary Olive Oil

Spicy Hawaiian Pizza

Even though I love dessert, I’m not too big a fan about sweet things in food I eat outside of dessert. For example, I rarely mix sweet flavors and meat, but this flatbread recipe for a spicy, Hawaiian style pizza really works. I didn’t really enjoy this pizza until a chef I used to work with puréed the fresh pineapple into the tomato sauce, in what I discovered to be a stroke of brilliance. Gone were the mushy, hot chunks of pineapple, and in its place, a spicy zesty tomato sauce with a subtle sweet fruitiness. Perfection!

Pineapples can be found in abundance in the wintertime, so I make this flatbread recipe using whatever bits of pineapple won’t fit in my big container once I cut up the largest pineapple I can find. And because I hate to waste even a little pineapple, I make a fermented beverage called tepache with the core and the skin of the fruit. Super easy and made with piloncillo sugar, some cloves, a stick of cinnamon, and fennel or anise seeds, tepache is delicious and has lots of healthy probiotics. And the best part is, it tastes like liquid pineapple!

It’s so cold here, and overtime a storm is forecast in the weather report, I run to the store and grab the ingredients to make this, along with the usual eggs, milk, and bread. I can’t help it! The next time you’re at the store, grab some Flatout flatbreads and a couple big pineapples and try this pizza. It will propel you right out of those winter blues, no matter the weather, and transport you to a tropical destination, I promise.

-Amy at Flatout

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Thai Chicken Flatbread

My mom loaves Thai food. She will drive exceedingly long distances to her favorite restaurant about once a week, just to eat dinner there. All the servers know her, as does the valet driver, because parking is hard to find once you get there. By the time we arrive, we are famished from the day and the traffic, and more than ready for some grub!

As a family, we err on the side of over ordering, and are usually left with an ungodly amount of food to wrap up and take home with us. Truthfully, we should stop at appetizers, but two or three entrées are too good to pass up, so…we always end up with a lot. It’s not a bad thing, because the leftovers are easy to reheat and eat, especially the skewered chicken and a very lovely peanut butter based satay sauce.

I made this flatbread pizza for us out of leftovers from our last dinner there. We used the satay sauce as the “base,” cut up some grilled chicken, and then I scattered on some cheese, scallions, cilantro, and fresh chili peppers. It turned out so well that I had to share it online. Because this flatbread recipe has a lot of bold flavors and some spicy heat, we cool it down using a little dairy, fresh cilantro, carrot, and lime juice. It’s all about balance.

Satay sauce is easy to make on your own, but it’s easy to find commercially, as well, so use whatever works best for you. Sometimes we throw some raw thinly sliced cabbage (red or white) over the flatbread after it bakes, for added crunch and vegetable intake. Crushed peanuts wouldn’t be a bad thing either. In fact, there’s no wrong way to make this delicious flatbread! And you don’t have to valet your car, either, you can just stay at home, (with a glass of riesling.)

-Amy at Flatout

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Saucy Shrimp Flatbread

So many of my flatbread recipes start out as a creative attempt to reinvent really good leftovers from a meal I made at home, or a night out. That’s satisfying, because I love to be thrifty and creative at the same time. And making a flatbread recipe using leftovers stretches a portion for one into something shareable, so you don’t have to fight with your better half over that piece of steak or chicken. I guess you could say that many of my most successful recipes were created to ensure domestic harmony. Making a pizza for two people to share is way better at that, wouldn’t you agree?

This flatbread recipe came to me when I was making a quick cherry tomato based sauce for pasta. I had a little leftover sauce, so I added it along with some shrimp onto a baked flatbread, and the rest is saucy history.

Food smarties keep a bag of sustainably farmed or wild shrimp in the freezer to grab when dinner is needed. They thaw out quickly, are basically fat-free, and they’re a delicious and versatile source of protein. The fresh basil or mint is an important last minute touch, so don’t skimp. Just rip it up and throw it everywhere.

Here’s to leftovers, as well as partners willing to share them!

-Amy at Flatout

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Breakfast Diner Pizza

This little flatbread recipe harkens back to my favorite old school diners, the ones that were open 24 hours a day, ready to make breakfast at the drop of a hat. We stumbled upon one in the old part of Las Vegas in the wee hours of the morning: a gorgeous vintage diner, complete with quilted metal walls, Art Deco era stools, and a team of breakfast cooks that were about the best I’ve seen. Watching this team of three line cooks making a restaurant’s worth of breakfasts was watching poetry in motion. Every movement was efficient, calculated, and precise. With delicious results! We were stuffed after eating breakfast specials that included ham, eggs, and crispy potatoes. I’ll never forget that little place. Although after being up all night in that city, it may well have been a mirage in the desert.

In the restaurant business, it’s difficult to find a good breakfast staff. First of all, no one wants to wake up that early, and when they do, it’s not always cake and roses, most people are grumpy. Employee turnover is common, so when breakfast places find a good cook, someone who can cook guest’s eggs to order and do it quickly, they’d better hold on to them and treat them well.

I love eating breakfast, but my wardrobe would never allow me to eat out at diners every day. These days, when I crave that breakfast special experience, I make this diner-inspired flatbread at home, with crispy potatoes, ham, scrambled eggs, and hot sauce. What happened in Vegas doesn’t always have to stay in Vegas!

-Amy at Flatout

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Pizza with Goat Cheese, Leeks, and Merguez Sausage

Holy lamb! My love affair with lamb continues with this flatbread, which uses those spicy, spiced fatty little lamb sausages called merguez that you can find in specialty and gourmet shops. They pack a big flavor, so you only need a few for this exceptional flatbread. The leeks and scallions offset the richness of the sausage with a one-two onion punch, and the creamy goat cheese pulls it all together.

Save your leek greens after you make this recipe, though. They’re great sautéed in a stir-fry, cooked until almost charred, with some chile sauce and rice. A beautiful vegetable like the leek shouldn’t be wasted.

This is the kind of flatbread pizza that goes great with a dry red wine. Try a tempranillo, a Chianti, or a Côtes-du-Rhône. Or all three! Make up a batch of these flatbreads for friends and make it a pre-Thanksgiving, friendsgiving event. Your pals will go nuts for the merguez, and you will be the hit of the weekend.

-Amy at Flatout

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Baked Chicken Fajita Pizza

Everyone loves pizza, and everyone adores fajitas, so Vianney Rodriguez of the blog Sweet Life came up with a chicken flatbread recipe to satisfy every appetite. We love this tequila marinated chicken fajita flatbread! #Vivàflatout! Thanks, Vianney!

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Grilled Zucchini Flatbread with Goat Cheese and Rosemary

Yield: 2 flatbreads

Originally published by Two Healthy Kitchens on Shared with permission.

Such incredible flavor from a few simple ingredients! (And also a brilliant way to use up that bounty of late-summer zucchini and summer squash!)

The crisp, cracker-like Flatout flatbread “crust” is a delicious counterpoint to the soft, creamy goat cheese and the succulent, smoky grilled zucchini, yellow squash and onion. Rosemary goes hand-in-hand with grilled summer veggies, so it’s the perfect flourish to make these flatbreads truly special.

A bonus in using Flatout flatbread is that there are so many varieties that involve whole grains, lots of fiber, and boatloads of protein. Stealthy nutrition. Gotta love it.

These flatbreads are a perfect appetizer or first course for a late-summer backyard party, but they also make a truly special light lunch or vegetarian dinner, paired with a nice salad and some sweet summer fruit.

It’s easy to crank out extras, too, so you can expand the recipe to feed more people (if you find a crowd gathering ’round your grill as passersby catch an irresistible whiff of what you’re cooking)!

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Mushroom and Spinach Flatbread

Let’s talk basic pizza and flatbread ingredients for a moment, shall we? Now, I’m not talking about fancy ingredients, like figs and goat cheese and speck. While those ingredients are fab, they’re still considered fancy, far from basic. Maybe you prefer the basic ingredients, in which case, stop reading and just make the flatbread pizza recipe below. But if you’re used to the fancy stuff, you need to find your peace with the traditional pizza, somehow.

Maybe you’re out of town. Perhaps you’re staying late at work and need to order dinner for the office. Maybe you have to feed a slew of hungry people you don’t know very well. At some point you’re going to be standing at that regular old pizza counter faced with a long list of everyday ingredients, your head spinning, and you’ll be disappointed because the most exotic topping they offer is ham. Ham! We are so used to the crazy stuff at home, and now we have ham as a choice?

The art of ordering a decent pizza from a traditional pizza place could be considered a life skill, even one of the first skills a college kid learns on their own. My advice in these situations is to keep it simple, as the Neapolitans do, sticking to two or three ingredients, max. Everyone has their favorite pair of toppings, and that’s all you need to make it delicious. My favorite? Mushroom and spinach, the best everyday pizza there is, in my humble opinion.

This flatbread brings it back to square one with a mushroom and spinach pizza that shines with a little balsamic vinegar and garlic sautéed mushrooms that are tender and crispy at the same time. There will always be room in my little flatbread heart for this basic yet wonderful pizza. Let the others eat the figs!

-Amy at Flatout

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Autumn Flatbread with Butternut Squash, Sage, and Sausage

Fall is here and that means it’s time for squash in all its forms. Don’t grimace: if you don’t adore squash like me, I’m begging you to give it a fresh look. Farmer’s markets in my area sell their squash for about 50 cents a piece when the harvest is good, so I stock up and store them in a bin in the basement to make them last through the winter.

Butternut squash is one of my favorites, because of its smooth silky texture and sweet, mild flavor. It can be a bit tricky to cut up, though, and when my knives aren’t really sharp, sometimes I will “cheat” and buy a bag or cubed raw squash at the store. Then all I do is simply toss the cubes in some olive oil, salt, and pepper, spread them out on a baking sheet, and roast them in a 425°F oven, turning them occasionally, until they’re toasty on the edges and you can stick a knife tip easily through the middle of one of the cubes.

Roasted squash is so good for you, because it’s packed with beta carotene and fiber. Almost all little kids love it, too, especially babies. Roast it long enough, and it tastes like candy. But this is the sort of candy we’re putting on flatbread!

In this flatbread recipe, a little sausage goes a long way. Even though he eats anything I make, my better half kind of turns his nose up at anything purely vegetarian; somehow he feels like he is missing out when he skips meat. (Maybe you have one or two people in your household who are the same way…) This recipe can definitely be made without the sausage, but throwing our loved ones a (meaty) bone now and again isn’t such a bad thing.

Butternut squash and sage is a classic Italian pairing, and here it gets a boost from the spicy sausage and a bit of acidity from the tomato sauce. I hope you love it!

Amy at Flatout

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