Description
Four quick & customizable flatbread pizzas—perfect for a weeknight dinner or casual get-together. Get creative with your toppings!
Ingredients
- Baby Arugula
- Cooked Salmon
- Tartar Sauce
- Horseradish
- Tomato Basil Flatbread
- Fresh mozzarella
- Roasted Red Peppers
- Basil
- Artichokes
- Tomato Basil Flatbread
- Fig Jam
- Gorgonzola Cheese
- Baby Arugula
- Fresh Mozzarella
- Tomatoes
- Basil
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and arrange the flatbreads in a single layer.
- For the Salmon Flatbread: spread a thin layer of tartar sauce mixed with a touch of horseradish on one flatbread. Top with flaked cooked salmon, a handful of baby arugula, and a squeeze of lemon.
- For the Roasted Pepper Flatbread: layer fresh mozzarella slices on a second flatbread. Top with roasted red pepper strips, artichoke hearts, and torn basil leaves.
- For the Fig and Gorgonzola Flatbread: spread fig jam over a third flatbread. Crumble gorgonzola over the top and add a scattering of baby arugula after baking.
- For the Margherita Flatbread: top the last flatbread with sliced fresh mozzarella, sliced tomatoes, and fresh basil. Drizzle all assembled flatbreads with olive oil and a crack of black pepper.
- Bake for 5 to 8 minutes until the cheese is melted and the edges are crisp. Slice and serve immediately.
Notes
- For best results, use high-quality flatbreads that are thin and sturdy enough to hold the toppings.
- If your flatbreads are smaller than 10 inches in diameter, reduce baking time by 1-2 minutes.
- To prevent soggy pizzas, assemble the toppings just before baking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 50