A beautiful summer flatbread pizza inspired by the native grains of Peru, Morena Cuadra’s Andean Pizza with Quinoa and Vegetables is just the thing to make on summer days and nights. Loaded with protein packed quinoa, fried onions, and artichokes, you will love this flatbread. Read more from this fabulous mother/daughter team on the blog Peru Delights. Thanks, Morena!
Andean Pizza with Quinoa and Vegetables
By: Morena Cuadra from Peru Delights
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
Pizza doesn’t have to be an empty indulgence … even pepperoni pizza!
Two of the easiest fix-it-up strategies right off the bat are simply to amp up the whole grains, while dialing back the fat in the toppings. A few smart substitutions can make all the difference!
This delicious quesadilla is a perfect example – it has all the family-favorite flavors of a pepperoni pizza, but is so much healthier, too!
Loaded with complex carbs and whole grains from the Flatout flatbread, plus protein from the reduced-fat cheese, turkey pepperoni and even the flatbread, too (9 grams of protein in one Light Italian Herb Flatout – no kidding!), this quesadilla has true keep-you-full staying power. And hey – we even snuck in some vitamins and all that great lycopene hanging out in the pizza sauce!
Plus, although this recipe is specifically designed as a Pepperoni Pizza Quesadilla, it could easily be adapted for whatever pizza toppings your family likes best. For a real nutritional upgrade, you can even ditch the pepperoni altogether and pile on some nutrient-rich veggies!
Add some fresh fruit or a few carrot sticks alongside, and you’ve got a hearty power snack or even a balanced meal – in just moments! Not bad for 5 minutes of work!
Pepperoni Pizza will never be quite the same!
It just doesn’t get any better than this, when smash blossoms are at the farmer’s markets, the lovely blogger Telma Garcia from At the Fire Hydrant makes her memorable squash blossom pizza with bunches of fresh herbs and mozzarella cheese. Pick some of these beautiful blossoms up at the market the next time you see them and make this gentle, elegant flatbread as soon as you can.
Thanks, Telma!
by Telma Garcia
www.atthefirehydrant.com
Fabulous blogger Ericka shares her favorite recipe for Mexican pizza with Flatout, and we couldn’t wait to share it with you. Try it tonight and get resounding Olés from your hungry eaters. Visit Ericka’s blog for more delicious ideas, too.
By Ericka Sanchez
NibblesandFeasts.com
(inspired by the drunken chicken pizza at Cunningham’s Journal in Kearney, NE)
Known for their engaging and passionate live shows that keep them touring year-round, Red Wanting Blue is a quintessential American rock n’ roll band. Flatout talked to them about what it’s like to eat healthy while on the road, and they were kind enough to share a band tested recipe for a BBQ chicken flatbread inspired by one of their favorite places. You can listen to some great music and find out more about Red Wanting Blue here.
Ah, sweet caramel! I love to caramelize things. I love cooking something over low heat for a long time until its complex, nutty flavors are coerced out. Sometimes, bright, sharp flavors are tempered with caramelization, as is the case with garlic and onions. But others, an added layer of depth moves in and something mild becomes powerful and memorable, such as caramel sauce made from sugar and butter and cream. Who doesn’t love caramel sauce? I would probably even try an ice cream sundae with caramel sauce and roasted garlic. I mean, how bad can that be, really? Basically what I am saying is if there’s a paying job to be the Andrew Zimmern of ice cream sundaes, I want that job.
Caramelized onions are so sweet and rich and might fall in both camps, I guess, because what they taste like, when done properly, is sweet, brown onion candy. Like roasted garlic, I usually make giant batches of caramelized onions to store to add depth and delight to all my flatbread inventions, to great success. Balsamic vinegar added at the last minute is an optional, but very nice touch, if you have some.
This simple vegetarian flatbread recipe pairs the sweet onions with the sharpness of artichokes and feta cheese for a lovely dinner for you and your main squeeze. It’s an absolute cakewalk to eat if you’ve even considered garlic on ice cream.
Amy at Flatout
A chef I used to work under many years ago, absolutely hated to waste anything. I think any chef does, really, after all: the bottom line of their restaurant has everything to do with food cost, which has everything to do with food waste. I learned most of my food saving habits from her. Chicken bones all went into a stockpot, along with all the vegetable scraps. Egg shells went into the garden soil. And if the herb supply was running low or not quite at it’s prime, she would whip up an herb pesto to use in the daily specials, to the delight of the guests who ate that day.
If I have a lot of extra leafy greens and herbs, I will make a quick purée using a little olive oil and garlic in a blender, then I can add the puree to pasta, soups, eggs, and, of course, flatbread! This easy little number offsets the green herbs and spinach nicely with thick slices of creamy brie, baked until hot and gooey, on a thin crust flatbread.
Simplicity rules this meatless recipe. Sure, brie and other cheeses can be seen as a major indulgence, but flatbread has your back on this one, so try it at your next get together and watch the pieces disappear. We’ve gone meatless all month and need some richness every once in awhile.
If you are a cheese aficionado, pick a French triple cream or ripe brie for this flatbread; in my opinion, the more pungent the better. And don’t forget the wine! We like a chilled rosé, a pinot noir, or a sparkling, whether or not you are celebrating. What’s not to celebrate, anyways, when you’re taking care of YOU and the planet by eating meatless for a whole month with our flatbread recipes?
Amy at Flatout
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