Tag Archives | tomatoes

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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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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Corn Cilantro Pesto Pizza

Abbey Sharp from Abbey’s Kitchen knows that healthy eating is all about making beautiful food with tons of colorful veggies and lean protein. Flatout flatbreads are the perfect thing for her trio of pizza recipes she makes outside on the grill. We love them all so much, there’s no way we can pick a favorite; it’s a win-win-win!

Abbey makes three delicious flatbread pizzas, so be sure to get the recipes for her other flatbreads: the Pear, Walnut and Blue Cheese Pizza, and BBQ Chicken Pizza with Pineapples and Red Onion. They will not disappoint!

This vibrant flatbread pizza is zesty, fun, and full of fresh flavor. A quick cilantro pesto lays a perfect foundation for briny feta cheese, cherry tomatoes, and slices of avocado.

Thanks, Abbey!

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Leftover Lamb Meatball Flatbread

A little ground lamb goes a long way when it’s used on a flatbread in this super-fresh recipe that’s chock full of clean, crisp flavors. Cool cucumber and mint, tomatoes, red onion, and briny feta cheese mean there won’t be any leftovers! This shareable flatbread is only 8 WW® SmartPoints® value per serving.

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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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Flatout Salad Bowl

With only 3 WW® SmartPoints® value per serving, this cute little salad bowl is a great choice in your weekly rotation. Need a fun first course for a dinner party? Look no further, just bake up some flatbread bowls beforehand and you’re more than halfway finished. And the best part: no dishes to wash afterwards! So grab your favorite flatbread flavor, bake it up, and fill it high with salad greens and fresh, crisp vegetables.

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Ratatouille Flatbread

Everyone has their own dietary tastes, and sharing house space with another person can sometimes make that a challenge. Not everyone likes and enjoys all foods equally, in other words, and by “all foods,” I mean vegetables. Maybe there’s someone like that in your household, too, and you can relate? A diet rich in fruits and vegetables is an important part of an overall healthy lifestyle. How can we eat more vegetables? One way is ratatouille, the vegetable world’s secret weapon. 

Nope, Ratatouille isn’t just a cute movie about a cartoon rodent, it’s a very old dish from southern France, a coarse vegetable stew traditionally made by peasants and farmers. Like all traditional dishes, there are many, many ways to cook it, but most recipes call for cooking the vegetables separately then blending them together later, so that each vegetable tastes unique.

Super fun to say, ratatouille is even more fun to eat. In the summer time, I like to grill slices of zucchini, eggplant, onion, peppers and tomatoes to char them up a bit before chopping them up and combining them into a beautiful vegetable mélange. However, I’ve found that roasting everything at a high temperature does much the same thing. Roasting caramelizes them, concentrating their flavors and making those vegetables richer for it. Even in the early months of spring, you can make this hearty vegetable flatbread; it’s low in calories and big in flavor, and can be made from the comfort of your own kitchen. And it’s so delightful, even sworn meat eaters may enjoy it.

Eggplants and zucchini tend to get slimy if they’re sautéed in the pan, so to avoid this, roasting in the oven is key. And the really nice thing about ratatouille is that it can be eaten hot or cold, so you can make this flatbread pizza and use any leftovers as a dip, omelet filling, or a meal on a bed of couscous later on, once your flatbread is long gone. It’s such a delicious way to eat your veggies. Topped with some salty, crumbly feta cheese is my personal favorite way to enjoy it, but maybe that’s because I’m a complete feta freak. 

Make some ratatouille today, slather it on a flatbread, crumble a little feta cheese over it, and watch your non-vegetable lover devour it. It’s that good! 

-Amy at Flatout

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Spicy Hawaiian Pizza

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

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Baba Ghanoush Salad Wrap

I have a thing for eggplants. First of all, they are delicious. They’re such a beautiful, deep dark purple (or white, or green) and an otherworldly shape. They make a nice, satisfying thunk when you pat them. With their super shiny skin and crazy shapes, I’m always impressed when I see a mature fruit, hanging off its plant.

But despite my efforts, I’ve never been able to successfully grow an eggplant, ever. In fact, they seem impossible to grow. How does something that appears to look so manufactured, more like part vegetable, part new car, actually grow? Evidently they need a ton of sunlight, and pretty consistent warm temperatures, to get a good yield. At this point in my life, and in my gardening career, I prefer to think of them as just magical.

Eggplant slices can be fabulous on the grill, stuffed, or roasted in cubes and then tossed in olive oil, lemon juice, garlic and parsley for an impromptu eggplant salad you can stuff in a flatbread, or pick up with some baked flatbread chips. After we’re finished grilling dinner, I’ll often wrap a couple big boys in foil and throw them in the cooler grill to slow roast, pulling them out before bed so I can make baba ghanoush the next day.

My favorite: smoky, silky purée of eggplant, baba ghanoush, is also easy to make, if you have a little extra time and some big gorgeous eggplants. If your grocery your favorite ready made, then by all means use theirs. This flatbread recipe has a lot going on, and it all works perfectly to make a very satisfying, vegetable packed lunch you’ll return to, again and again.

-Amy at Flatout

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