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.