Tag Archives | basil

Rustic Italian Flatbread

Sometimes, simplicity is best. So many restaurants I visit tend to pile on ingredients like they’re going out of style, in an effort to impress, but sometimes I think it can overwhelm the palette. During a recent visit to a well regarded pastificio, my better half and I ordered a single ravioli as an appetizer. When it arrived at the table, it was so buried with micro herbs, slivers of radishes, beets, and nuts, we couldn’t see the ravioli. We had to dig through with our forks, sort of like one does when raking leaves. Every plate we ordered came out covered in “stuff.” It was pretty, but it didn’t always add to the overall taste.

My thought has always been that unless the flavors in a dish could really benefit from an added ingredient, I prefer to keep it as streamlined as possible. And that philosophy carries over into everything, even something as mundane as cheese pizza. Because what’s better, really, than cheese pizza? It’s a staple, even a comfort food, well loved by kids and adults alike. This cheese pizza cooks up in less time than almost any frozen pizza, so there’s no need to buy frozen. You have fresh, with some Flatout!

This flatbread uses good, quality ingredients: Roma tomatoes, oregano, and fresh mozzarella. It’s as simple and delicious as it gets! And not a wafer thin beet slice in site, my friends, I promise. Enjoy!

-Amy at Flatout

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Eggplant & Prosciutto Flatbread

This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!

Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.

Beautiful eggplant, how I love it! Such an intriguing vegetable, which comes in all shapes and sizes. I especially love the little ones, Indian eggplants, which are about as big as golf balls, and cute as buttons. Or the elusive solid white Fairy Tale eggplant. But for all my eggplant appreciation, I admit I’m still a bit stumped when it comes to cooking with them. It’s not that I don’t know how to cook an eggplant, it’s just that unless I have a specific recipe for them, I don’t usually just grab some, like I would grab a bag of spinach or a hunk of broccoli rabe, to have it on hand for an impromptu side dish.

No matter! If I’m going to be grilling, I will always buy an Italian eggplant to throw whole on the coals once dinner is finished cooking, so the eggplant can roast and get super soft smoky. By the time we walk the dogs one last time before bed, the eggplant is finished, collapsed on the grill, so I carefully wrap it up and store it in the refrigerator overnight. Then in the morning I make baba ganoush with tahini, lemon juice, garlic and olive oil to eat with spiced, baked flatbread chips. But that’s another post altogether!

This recipe calls for a large eggplant, sliced and grilled, then assembled on a flatbread with a couple thin but significant slices of prosciutto di Parma and mozzarella. A little basil too! Classic Italian pizza is coming your way. You’ll love how smoky and delicious this pizza tastes. One large eggplant goes a long way, so this recipe is perfect for company. Open a bottle or two of prosecco and mangia bene!

-Amy at Flatout

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Italian Breakfast Panini

Amy’s recipe for an Italian style flatbread panini is a great way to start any morning. Tomatoes, basil, mozzarella, and egg, nestled inside a whole grain flatbread and grilled to perfection, there are few things better. No Panini Press? No problem! Use a cast-iron grill pan, pressing the lid of a pot on top of the sandwich to form grill marks.
Thanks, Amy!

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Quick Fix Margherita Pizza

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.

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Herbed Omelet Wrap

Need a way to incorporate all those fresh, green summer herbs growing around you everywhere in the garden? Summer is the time to take advantage of all the wonderful flavor herbs can add to your favorite recipes, so grab some scissors and snip, snip, snip some savory greens to add to any meal you make.

If you have a window, you have space to grow even the smallest of kitchen herb gardens right outside on the window sill or ledge. Herbs like to grow packed together, and they all grow pretty harmoniously with one another, so all you have to do is pick your favorites and throw them in some good quality soil. They’ll do the rest and you’ll get to reap the rewards!

Last year, before I had a garden space, I grew all my herbs in window boxes and I loved being able to reach through my window for lemon thyme or fresh oregano when inspiration struck. Now that I have a little more garden space, I’ve added some flowers for the bees, and there’s a bit more balance to things.

Mostly, I’d much prefer to grow things to eat than flowers, but I usually add some color to my window boxes in the way of something effortless and self-maintaining like petunias. I always sneak in some nasturtiums (the flowers and the leaves are edible) and fresh basil in with everything so I can have something edible, too.

Fresh herbs at your beck and call makes me feel so lucky! I’m adding mint leaves to my ice water, fresh basil to my flatbread pizzas, and cilantro to my wraps. This flatbread recipe takes a classic two egg omelet, a smattering of goat cheese, and all the fresh herbs you like, and rolls it up into an easy to eat, delicious whole grain flatbread that you can take with you as a special, anything-but-ordinary breakfast. Feel free to use any herbs you like, get creative!

-Amy at Flatout

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