Taco meets pizza in this favorite weeknight meal for kids and adults alike. Let everyone get as creative as they can, and bake up their own taco pizza to order. At only 9 WW® SmartPoints® value per serving, Flatout has you covered! Cumin spiced chicken baked on a crisp, wholegrain flatbread and topped with delicious ingredients is a win-win for the whole family.
Suggested Products Archives: Thin Pizza Crust - Rustic White
Peaches and prosciutto, what’s not to love? This shareable, irresistible flatbread will tantalize anyone who loves roasted peaches, French brie, or prosciutto. We used our spicy Italian flatbread for a little extra kick underneath all the gorgeous ingredients, but feel free to use your favorite flavor if spice isn’t your thing. And with a value of 7 WW® SmartPoints® value per serving, this will be worth making for breakfast, lunch, or dinner! You will #Flatout love this!
This lightning fast margherita flatbread pizza doesn’t skimp on flavor, just time! Turn on the oven, slice some tomatoes, and a homemade meal is well on its way. The secret to this recipe is a drizzle of balsamic reduction at the very end; it’s a perfect addition to the tomatoes and mozzarella! No need to call delivery when there’s Flatout in the house. At only 4 WW® SmartPoints® value per serving, this pizza is a sure thing any night of the week.
Summer is here and I couldn’t be happier! Our grill is perpetually warm in the backyard from all the cooking, and the garden is filling out and looking lovely. Even though I love cooking outdoors, it can’t be all steaks and burgers, night in and night out, because that can get old fast. If you’re looking for a little something that’s easy, light, and a refreshing take on an old favorite, tacos, then look no further than this flatbread recipe. I make the most delicious taco shells from a Flatout Artisan Thin Crust flatbread, baked crisp or warmed up soft, depending on what everyone is in the mood for.
Someday, I hope to move to California, because produce is bountiful and interesting there. People have lemon trees in their yard, and persimmons, for crying out loud! Fruit just drops off the trees. I would absolutely take advantage of their growing season, which is twice as long as ours. In my city, as you may know, we have a very short growing season, about five minutes. (At least it feels that way.) Years ago I remember wearing gloves in June; that should tell you what you need to know about our weather. Gloves. In June.
The strawberry mint salsa that tops these shredded chicken tacos is just the sort of thing you’d find in California. It’s the perfect, slightly sweet, slightly spicy compliment to just-grilled chicken, or even some leftover shredded chicken you have from the night before. Seriously, these tacos make chicken go from blah to ah in about ten minutes.
And what to make with all the leftover strawberries? Strawberry margaritas, of course! The ideal cocktail pairing. You can thank me later. Vivà California! Vivà summer! Gloves, be gone!
-Amy at Flatout
There’s nothing quite like the flavor of a juicy hamburger, even when it’s on a flatbread. At only 6 WW® SmartPoints® values per serving, go ahead and enjoy this totally delicious pizza loaded with tasty toppings of your choice. Dress it like your favorite burger, and pile it high with zero SmartPoints value veggies.
Some of you out there have committed to making your own meals, breakfast lunch and dinner, for the whole month. After all, it’s better for you. But what about…tacos? How will you get your fix? We’re here to show you how to make restaurant-quality tacos at home. It’s true! You can make healthy versions of street-style fish tacos in your own kitchen! Skip the breaded fish-grilled salmon is where it’s at! We use our very own spicy Italian flatbreads in a creative way to make soft tacos, filled with chunks of salmon, fresh mango salsa, chopped lettuce, cilantro, and a lime mayonnaise for a lunch or dinner that sings with flavor. Throw away your carry=out menus and watch this video instead:
Winter is a time for longing and remembrance; in particular, remembering and missing gorgeous juicy summer tomatoes and fresh basil. Those brutal dark days, filled with brussels sprouts and beef stew get old pretty quickly for me, and I start dreaming of the bright flavors of my favorite summertime combination, tomatoes and basil.
I can get by, however, when I make slow roasted Roma tomatoes. Usually they’re the only kind of tomato found at the store in the winter, Romas, the firm, smallish, oblong fruit, does very well when treated this way. I buy as many as five pounds at a time, quarter them lengthwise, toss them in olive oil, salt, pepper, and fresh thyme, and then I arrange them on baking sheet and roast them at 200°F for the better part of the day, 6-7 hours. When cool, I store them in a big jar in the refrigerator to add to salads, flatbread pizzas, and wraps. An otherwise pale and mealy Roma tomato takes on a rich, flavor-packed taste when cooked this way. Now you know my secret tomato trick!
This flatbread pizza can definitely be made with slow roasted Romas instead of sun dried ones, or even the cherry tomatoes it calls for. Not everyone has them just sitting in their icebox, I get it. Although now that you have the recipe, I strongly encourage it!
I also use pesto leftover from the summer that I store in little tubs in the freezer. I’m old enough, and know myself well enough, to know that, come January, I will crave pesto. Tossing the cooked chicken in it keeps the chicken moist when the flatbread bakes.
If left to my own devices, I can get in a rut real, real fast. I’m the kind of person who feels a twinge of jealousy when I’m watching a television show or a movie, and the camera pans over the inside of one of the character’s closets, which is pristinely organized: a dozen exact pairs of pants, a dozen exact shirts (all tailor made, of course) all lined up and Absolutely Nothing Else. Sigh. This character has all her stuff together! I want to be like her!
Mostly because it’s so not my life. Most of my clothes are thrifted or bought at vintage stores, so basically I let other people make all my design decisions. Truthfully, I’d be happy wearing jeans and a t-shirt every day of my life. I’d probably be happy eating the same food every day too, believe it or not, but my better half and my love for him prevents me from feeding us roasted cauliflower or black beans and rice (he hates beans! Who hates beans?!) every single day. It makes me giggle to myself, though, to think that any movie made about me would pan through my kitchen cupboards to find nothing but bags of rice and beans…and flatbread chips.
Anyways, one of my “rut” foods is broccoli. It’s good for you, easy to make, and we eat a lot of it. It gets old, though, after awhile, so one day last week I brought home some broccolini, which is like broccoli but with a “ni” at the end of it. Just kidding, it’s a hybrid of broccoli and kale, with a slightly sharper flavor that holds up to roasting quite well. This flatbread pizza recipe uses roasted broccolini on top of a garlicky ricotta cheese base, and is topped with toasted chopped walnuts once it’s out of the oven. It’s a nice, rustic meal best made in the dead of winter and eaten with a cold Italian beer. It’s far from the same-old, same-old, and just might propel you out of any vegetable rut you may be in.
-Amy at Flatout
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