Flatbreads are my go-to favorite for a fast and fabulous meal
You can call them pizzas, but that sounds so ordinary, and these certainly are not!
I like to pile on vegetables so they are truly a balanced one dish meal
I hope these combos will inspire you to go a little crazy and create a flatbread with some unexpected ingredients
This flatbread is a twist on Quiche Lorraine which is made with caramelized onions, Swiss cheese and bacon
Make quick work of cooking the bacon and onions by letting the oven do the work for you
Flatbread Lorraine
Flatbread Lorraine
Ingredients
- 1 can Pillsbury thin pizza crust dough
- 1/3 cup light Alfredo sauce or Bacon Aioli {Stonewall Farms}
- 1 medium onion
- 8-10 strips bacon
- 16-20 asparagus spears
- 3 oz. Gruyere cheese grated
- olive oil
- salt & pepper
Instructions
- Line a baking sheet with parchment paper and arrange bacon on paper leaving equal spaces between strips. Chop onion and place between and around bacon. Drizzle onions with olive oil and season with salt and pepper. Cook at 400 degrees for 20 minutes, check and return to oven for a few more minutes, if necessary, to cook bacon until just crisp. Drain bacon and onions on paper towels.
- Break off tough asparagus ends, rinse and wrap in a clean towel. Microwave on high for 2 minutes. Unwrap and cut into 1 inch pieces
- Discard parchment. Lightly spray baking sheet with cooking spray. Unroll dough and shape into a large rectangle on sheet. Prick all over with a fork. Bake at 400 degrees for 8-10 minutes until starting to brown. Spread with an even layer of sauce. Top with asparagus pieces, onions, and bacon broken into pieces. Sprinkle with cheese. Can be refrigerated at this point and baked later.
- Bake at 400 for 10 minutes. Cut into squares to serve.
The base of the flatbread below is butternut squash pasta sauce
It’s topped with salami, prosciutto & Parmesan cheese and sprinkled with rosemary or fried sage
Butternut Squash Flatbread with Salami, Prosciutto, Parmesan & Rosemary
Butternut Squash Flatbread with Salami, Prosciutto, Parmesan & Rosemary
Ingredients
- 1 unbaked thin pizza crust
- 3/4 butternut squash pasta sauce
- thin salami slices 10-16 slices, depending on size
- 3-4 oz. prosciutto torn into pieces
- 3 oz. grated Parmesan cheese
- chopped fresh rosemary for garnish
Instructions
- Bake pizza crust according to package directions, until just golden. Spread with sauce. Top with meats and sprinkle with cheese. Return to oven at 400 degrees and bake for 8-10 minutes . Garnish with rosemary and cut into large squares for main dish or small squares for appetizers.
Here are some other crazy combos
Flatbread with Pear Prosciutto & Pine Nuts
Pear, Prosciutto & Pine Nuts Flatbread
Ingredients
- 1 baked flatbread or thin crust pizza
- 4-6 oz. pear preserves or jam
- 1 ripe pear cut into thin slices peel on
- 4 oz. prosciutto torn into pieces
- 1/2 cup pine nuts
Instructions
- Spread flatbread with jam. Arrange pear slices on crust and top with prosciutto. Sprinkle with nuts and cheese. Bake at 400 for 10 minutes or until golden. Cut into squares to serve.
Artichoke, Pesto and Balsamic Flatbread
Artichoke, Pesto, & Balsamic Flatbread
Ingredients
- 1 baked flatbread or thin pizza crust
- 1 can 15oz. artichoke hearts, sliced
- 4 oz. pesto
- 2-4 Tablespoons balsamic glaze
- 2 oz. Parmesan cheese
Instructions
- Spread crust evenly with pesto. Top with artichoke hearts and parmesan. Bake at 400 for 10 minutes or until hot and bubbly. Drizzle with balsamic glaze. Cut into large pieces for main dish or small pieces for appetizers
Pineapple, Parmesan & Proscuitto with Bacon Aioli
Pineapple, Parmesan & Proscuitto with Bacon Aioli
Ingredients
- 1 baked thin crust pizza or flatbread {I used Pillsbury thin crust in a can}
- 1/2 cup Bacon Aioli {Stonewall Kitchens} or light Alfredo sauce
- 1 cup pineapple chunks cut into pieces or pineapple tidbits
- 4 oz. prosciutto torn into pieces
- 2-3 oz. grated Parmesan cheese
Instructions
- Spread crust with aioli or sauce. Top with pineapple and prosciutto and sprinkle with cheese. Bake at 400 degrees for 10 minutes or until it looks melted. Cut into squares or wedges.
Zucchini Flatbread with Olive Oil, Prosciutto & Parm
Zucchini Flatbread with Olive Oil, Prosciutto & Parm
Ingredients
- 1 baked thin pizza crust or flatbread
- 1 medium zucchini sliced
- 3-4 oz. prosciutto
- 2-3 oz. Parmesan cheese
- olive oil
- fresh rosemary chopped
Instructions
- Lay zucchini slices on paper towels and sprinkle with salt. Let drain 10-15 minutes and pat dry.
- Brush crust with a thin layer of olive oil. Arrange zucchini slices on top. Top with prosciutto and sprinkle with cheese. Bake at 400 degrees 8-10 minutes. Sprinkle with rosemary. Cut in squares or wedges to serve.
The best part of making your own flatbreads or pizzas, is that you can control the fat and calories and add lots of healthy vegetables
Prosciutto is a favorite ingredient because it cooks right on the pizza and doesn’t require any prep
Cooked chicken is also a great way to add lean protein
Fresh spinach or kale are great greens to add to your flatbread creation, not to mention these other favorites: Brussel sprouts, corn, yellow squash
I often choose Parmesan cheese because a little goes a long way in flavor and it’s not a fatty cheese like cheddar
Try goat cheese, bleu cheese, feta, fresh mozzarella or ricotta for something different
Endless Possibilities!
You can see all the Pizzas and Flatbreads from the Painted Apron on my Pinterest board here
What’s your favorite pizza topping?
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Dishing it & Digging it, Between Naps on the Porch, Make it Pretty Monday
Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday