Our New Favorite Meal

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! 🙂

Simple 5 Step Veggie Pizza

1It’s been super hot the last here few days, as in 80’s and 90’s!  That’s melting temp to those of us who are used to negative temps for half the year.  For me, warmer weather causes a reduced appetite and a distinctive change in palette.  I now find myself craving veggies and fruits rather than the starches and salts that typically make my mouth water all winter.  Luckily, I have a few recipes to satisfy that desire thanks to my previous life in the lower 48’s hotter climates.  One of my favorite such recipes is veggie pizza.

I learned how to make this dish from my Aunt Diane who lived in Florida and has now passed on, so it has a bit of sentimental value to it as well.  It’s super easy and quick to make which causes me to like it even more.  Here’s what you’ll need:

  • 1 Boboli Pizza Crust
  • Olive Oil
  • Fresh Spinach
  • Provolone or Muenster cheese slices
  • Fresh veggies for toppings

I like the thin crust works best for veggie pizza, but you can use a regular crust if you prefer that. I often consider this a ‘garbage meal’ where I use up whatever I have in the fridge – tomatoes, onions, mushrooms, peppers, etc.


I’ve convinced the hubs to like this dish by adding chopped ham as a topping so the carnivore in him isn’t deprived.  And honestly I like ham on my pizzas too, so it’s a bonus for me as well.  Notice how ‘my’ half is loaded with yummy toppings, while his is fairly sparse?!  LOL  Here’s how it all comes together:

  1. Give pizza crust light coating of olive oil.
  2. Rip spinach into small pieces, enough to cover crust.
  3. Top spinach with cheese slices.
  4. Add whatever toppings you want/have.
  5. Bake for 10-15 minutes at 350, or until melted.

And that’s it!  Just five simple steps to a delicious light summer meal.