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!

Tender slow cooked beef is the star of this flatbread pizza show, brought to us by Marta Darby from My Big Fat Cuban Family. Slow cookers are wonderful things for making tender, indulgent tasting meals. This flatbread is so easy, it comes together in about half an hour after the Cuban style beef cooks in the slow cooker. Thanks for this delicious recipe, Marta!

Cuban Ropa Vieja Pizza
By Marta Darby from My Big Fat Cuban Family
Yield 25 pizza slices
Prep time: 10 minutes*
Cook time: 10 minutes*

Ingredients
2 – 3 pound flap steak (you can also use flank)
1 green bell pepper, sliced into strips
1 Spanish onion, sliced into strips
4 cloves garlic, peeled and smashed
2 teaspoon salt
2 teaspoon coarse black pepper
1/2 teaspoon cumin
½ cup red wine vinegar
1 can beef broth

Instructions
Place all these ingredients into the crockpot in order. Add beef broth to just cover the steak.

Set it on low and cook for 6 to 8 hours (or 35 minutes in a pressure cooker).
When the meat is fork tender, remove from the crockpot (or pressure cooker) and finely shred into a separate dish.

Ropa Vieja Sauce
Green bell pepper, garlic, and onion from the crockpot
3 tablespoon olive oil
2 cups beef broth
1 6-ounce can tomato sauce
1 8-ounce can tomato paste
1 teaspoon dried oregano
Salt and pepper to taste

Remove onion, garlic and bell peppers from the slow cooker with a slotted spoon. Heat olive oil over medium heat in a large frying pan and saute vegetables removed from slow cooker. Add tomato sauce, tomato paste and beef broth.

Add shredded beef to the tomato mixture and cook for approximately 20 minutes, stirring occasionally.

Pizza

Ingredients
1 package Flatout® Flatbread Artisan Thin Pizza Crust
1 cup shredded mozzarella cheese
2 teaspoon dried regano
Ropa Vieja (see recipe above)
1/2 green bell pepper – sliced into thin strips

Directions
Preheat oven to 375° F. Place the flatbreads on a cookie sheet. Top with the shredded mozzarella cheese and sprinkle with the oregano. Place cooked Ropa Vieja evenly over cheese. Place thin slices of green bell pepper over the Ropa Vieja. Cook for 10 minutes. Serve immediately.

If ever there was a more fitting Father’s Day meal, I wouldn’t know it. Steak…..and pizza. Pizza…..and steak? You don’t have to make a decision, for this recipe gives you both, and you can even make it on the grill! Read on…

Some of you may already know that I am a complete garlic nut, and am even growing my own this year out in my front yard. I check on it every day (it’s growing so big!) and simply cannot wait to yank it out of the ground and enjoy my harvest. Soon, though, I will be able to pick the scapes that grow off the plant, which will add a mild green garlic flavor to pasta, soups, and flatbreads. August has never seemed so far away! After I pick it, I have to let the bulbs age a bit, too, so it will actually be even longer before I can eat my own fresh, snappy heirloom garlic. Tick, tock!

If I can spare it, I roast a lot of garlic, because the flavors mellow so nicely and you can, therefore, use more of it. This recipe calls for using roasted garlic as a paste spread on the flatbread, which replaces a traditional red pizza style sauce. It’s a good fit with the grilled steak and the blue cheese, and the quick pickled red onions just kick everything up a notch, flavor wise.

If you have leftover steak from another night, then make this flatbread for an elegant appetizer with a glass of wine. But make sure it’s a red wine, with some body, otherwise the blue cheese might overpower it.

If there’s a dad in your life you’d like to celebrate this Father’s Day, then grab some Flatout and light the coals. Grab a bottle of your boldest Malbec and make him the dinner he doesn’t have to make a choice between. Truly this pizza is the best of both worlds!

Amy at Flatout

When a friend gave me a can of lump crabmeat for Christmas (my friends know me so well) I was so thrilled and excited about it, I decided to come up with something out of the ordinary with it for our dinner. There’s a popular Thai dish using crabs and green curry, so I took this as my inspiration and made a flatbread pizza using green curry sauce as a base.

Food gifts, with me, go a long way to winning my heart. Especially little delicacies that I normally wouldn’t buy for myself. Besides, food as gifts carries a long and interesting history.

Recently, I just heard that the pineapple, which is known as a symbol of hospitality, was actually used as a subtle hint that one has outstayed their welcome. A pineapple was placed in the guest’s bedroom, by the host, on what they hoped would be their last night’s stay. Here’s the pineapple, now get out! I hope a can of crabmeat doesn’t say anything except “Thank you for being a friend, food lover!”

We devoured these flatbreads with lots of dry riesling, which works great with all the intense flavors. Although beer is excellent, too, the colder the better!

The next time your friends show you how thankful they are to know you, or you happen to be in a well stocked grocery store and are feeling a little self indulgent, splurge on a can of crab and make what is sure to be the summer hit pizza of the year. And invite a friend!

Amy at Flatout