![]() The pizza crust I used is from FlatOut flatbread. There are so many amazing layers of flavors on this thing! There is sweet from the potato and pomegranates, savory from the broccoli, onions, garlic, and tomato sauce, bitter from the balsamic vinegar, and cheesy deliciousness from the parmesan. But really though, I know everyone has a random half eaten jar of pizza or marinara sauce lying around somewhere… and the other stuff like broccoli, sweet potato, and onions are pretty common too but also easily interchangeable with the stuff actually in your fridge.Īnd don’t get it twisted thinking that just because these ingredients are already in your fridge that they don’t taste good together. So that’s like a whopping 5 people to verify that these are normal people ingredients. ![]() These are also ingredients that I can promise that my mom and dad have lying around, as well as my sister and her husband. I actually used the things ALREADY in my fridge and pantry. I promise I didn’t secretly go to the store to prepare for this recipe. I didn’t use any “foodie” ingredients – just the basic stuff that we all have during winter time (especially during the holidays). That’s why I created this easy winter pizza recipe with all the ingredients you probably already have in your fridge leftover from all those frickin’ holiday parties. So I decided that together we could conquer winter by basically never having to go outside. Maybe I’m just a pansy to this winter thing, but I think that humans should be able to hibernate during winter, instead of running errands. Why do I get so lazy during the winter? I literally ordered a grocery delivery service the other day because I couldn’t make myself get in my car and drive to the store. Top with some lightly dressed arugula to really set it off.Y’all. This is an awesome appetizer to serve guests. ))Īnother favorite combo is fig and prosciutto with goat cheese, mozzarella and a drizzle of aged balsamic. (My dad is probably cringing at my suggestion to eat anything pizza-esque with a fork. Even though the crust does get a little crispy, it’s still not sturdy enough to hold the toppings without being a little floppy so either cut the pizza into small squares for serving or use a fork. Let it cool for a few minutes and then slice and serve. ![]() The crust will go from golden brown to black in a nanosecond (trust me, I’ve had to trim off the outside crust more than once because of this). ![]() You can turn the broiler on for a second at the very end of cooking to brown the cheese a little more but PROCEED WITH CAUTION if you do this and watch it like a hawk. Then it’s ready to go back in the oven for 6-8 more minutes, or until cheese is melted and crust is browned. My recent favorite combo has been sauteed mushrooms, sundried tomatoes, chicken sausage and sauteed spinach.Ĭheese is key! I like a mixture of goat and mozzarella. Remove from oven and spread with sauce of choice. You are just looking to get the wrap a little drier and crispy here. Once the oven is ready to go, pop it in and bake for about a minute and a half on each side. Start by preheating the oven to 350 and spraying a FlatOut wrap on both sides with cooking spray. It’s all about getting the wraps a little crispy to hold the toppings and baking them to perfection. There is a science behind these simple pizzas. Not exactly all the healthiest choices but very delicious! Recently, I’ve discovered an easy, lighter alternative to pizza that makes a great lunch or weeknight dinner.įlatOut pizza! I have been using FlatOut Multi-Grain with Flax wraps to make tasty and lower fat/calorie pizza at home. If I had to list five of my favorite foods the list would include pizza, ice cream, cheese, cupcakes and peanut butter.
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