Once a scrambled egg walked into a pizza parlor. He asked the waiter if he could have something to drink. The waiter said “Sorry, we don’t serve breakfast.”
… rimshot! (sorry, couldn’t resist)
Ahh, the joys of making a flatbread pizza … talk about a blank canvas, the options are limitless and it’s almost impossible to mess up!
This is one of Poppy’s favorites and in the universe of pizzas, it’s one of the healthier ones … start with a good flatbread (duh). Our local grocery carries some that are made just for pizza.
Preheat the oven to 375 degrees.
Pour a generous portion of EVOO into a mug and add a couple of heaping teaspoons of diced garlic. Warm this mixture in the microwave for 30-40 seconds and let it sit for a while. This let’s the garlic and EVOO have a chance to hang out together and get altogether tasty! While the EVOO and garlic are getting acquainted, I start making Poppy’s go-to salad.
Once the salad is finished, brush the EVOO and garlic mixture onto the flatbread.
Pour a good quality marinara sauce into a bowl … “what makes a good quality marinara sauce, Poppy”?
Easy answer, one that has the fewest ingredients. Read the labels and look for one that is primarily plum tomatoes, olive oil and spices. If it lists, “high fructose corn syrup” keep walking.
We are going to alter that “good quality” marina by adding a splash of soy sauce and a pinch of Cajun seasonings (trust me).
Spread the marinara sauce mixture over how many flatbread pizzas you are making. Notice I haven’t listed exact quantities of any of the ingredients, because I don’t know how many flatbread pizzas you are making and I just assume that all of you are smarter than me.
The most important ingredient in all of this is the cheese, look for a hand braided, fresh mozzarella, then slice it into pieces about an 1/8 inch thick. Start layering the ingredients on top of the EVOO/garlic/marinara sauce … the baby spinach, pepperoni, mozzarella and grape tomatoes. Sprinkle some italian seasonings on top, pop the whole thing into the oven for about 8 minutes, then go enjoy your salad while your pizzas are cooking.
(btw, lightly oil the foil you are placing the flatbread on so you don’t have the wrestle them apart after they have finished cooking, not that I know anyone who has ever done this)
Difficulty: easy as pie (pizza pie that is)!
- Extra Virgin Olive Oil (EVOO)
- diced garlic
- baby spinach
- marinara sauce
- halfed grape tomatoes
- hand braided, fresh mozzarella cheese
- Italian seasonings
- soy sauce