We recently found these fantastic flatbread at our grocery store and decided to give them a try.  One taste and we were fans.

In addition to these large flatbreads, they also make smaller individual sized ones.  These are perfect for when we each want something different on our pizza.  And the garlic flavoring is a nice addition as well!  They would also be the perfect size for a group appetizer, which would be easy thanks to the recipes included on the packaging.

We’ve also started using this fantastic pesto sauce for our flatbread pizzas.  Although I debated trying it because of it’s $6/jar price tag, it’s worth it.  It’s so much better than the basic tomato sauce we used when we first started making flatbread pizzas.

We now usually have a flatbread pizza once a week since it’s a quick and easy meal to make, plus it’s super affordable – even with pricey sauce.  It’s also easy to make it different each time by using different toppings.  It’s really just a three step process.  Step 1: Add a light coat of olive oil to the bread and coat with the pesto sauce to desired thickness.

Step 2: Add cheese and toppings.  We like to mix a variety of cheeses, both sliced and shredded depending on what we have on hand.  As for toppings, we usually pull from whatever we find in the fridge – using up left overs like rotisserie chicken and veggies that are nearing their life expectancy. My pizza tends to be a bit more loaded than the hubs’, but that’s the beauty of making individual pizzas.

Step 3: Bake according to package instructions and enjoy.  As you can see our baking stone pan gets so much use that it’s now WELL seasoned and almost black!  I’m pretty sure this is one of the most used pieces in our kitchen!

I have yet to try making my veggie pizza on a flatbread, but with summer temps approaching I’m sure that will happen sooner rather than later.  And I also have plans to test out this Olive Garden flatbread appetizer recipe soon! 🙂