Flatbread Pizzas

Flatbread Pizzas - 

each recipe is enough for two flatbreads


I used a brand of flatbread called "Flatout." Bake the flatbreads plain, in a 375 degree oven for four minutes; top with the following, then bake another six to eight minutes or until crispy on bottom, if that's how you like it. (Some people preferred the non-crispy bottoms)

Or place them on your outdoor grill, carefully keeping an eye on them so they don't burn.



1. Zucchini and Cheese - Mix 1 cup ricotta cheese with 1/4 cup mozzarella and 1/4 cup parmesan cheese. Chop up a bunch of herbs (I used parsley, basil and thyme) and mix with the cheese. Spread on a flatbread that's been baked a few minutes. Then thinly slice some zucchini (I used a mandoline to slice but if you don't have one, just slice as thinly as you can.) Break up some zucchini blossoms and scatter them on the top, then sprinkle everything with grated mozzarella cheese and fresh basil.

  

2. Corn and Tomatoes -  Boil two ears of corn for two minutes. Drain, let cool, then slice off "planks" of corn. Use cherry tomatoes, as I did, or thinly slice regular tomatoes. Layer the flatbread with the corn and tomatoes. Thinly slice shishito peppers (or whatever kind of peppers you have). Scatter them across the top, along with some mozzarella cheese and fresh basil.


3. Caramelized Onions, anchovies and olives - This is nearly the same as making a pissaladière, a Provençal pizza. I used two large sweet onions, sliced and sautéed in about 2 T. olive oil at slow to medium heat. It took an hour and a half to get the nice, rich brown caramelization. If you hurry the process, they're likely to burn or cook unevenly. Spread the onions over the flatbread, layer with slivers of anchovy, then slice some pitted green olives in half and place on top. Sprinkle with parmesan cheese and bits of fresh thyme.