Flatbread Pizza

Recipes
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 © Copyright 2022. Laura Sommers.
All rights reserved.
No part of this book may be reproduced in any form or by any electronic or
mechanical means without written permission of the author. All text,
illustrations and design are the exclusive property of Laura Sommers
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Introduction
Mediterranean Flatbread Pizza
Pork Tenderloin and Sausage Flatbread
Flatbread Breakfast Pizza
Samoon (Iraqi Flatbread)
Grilled Pineapple and Prosciutto Flatbread
Chicken Florentine Flatbread Pizza
Hawaiian Pineapple Ham Flatbread
Bacon Flatbread Pizza
Lasagna Flatbread
Pancetta Asparagus Flatbread
Pear and Blue Cheese Flatbread
Apple Naan Flatbread Pizza
Southwestern Flatbread Pizza
Pear and Blue Cheese Flatbread
Caramelized Onion and White Bean Flatbread
Italian Biscuit Flatbread
Fennel and Chicken Flatbread Pizza
Margherita Flatbread Pizza
Buffalo Chicken Flatbread Pizza
Buffalo Chicken Flatbread Pizza
Argentine Black Bean Flatbread
BBQ Pineapple Flatbread Pizzas
Summer Steak Flatbread
Radicchio and Caramelized Onion Flatbread
Bacon, Tomato, and Avocado Flatbread
Lemon Flatbread
Red Onion and Gorgonzola Flatbread
Lemon-Ricotta Herbed Flatbread
Tomato Basil Grilled Flatbreads
Spinach and Onion Pizza
Brie and Cranberry Flatbread Pizza
Flatbread Reuben Pizza
Crab Artichoke Flatbread Pizza
Flatbread Shrimp Pizza
Pepperoni Flatbread Pizza
Ground Beef Taco Flatbread
Four-Cheese Broccoli Pizza
Three Cheese Pesto Spinach Flatbread Pizza
Caramelized Mushroom Flatbread Pizzas
Cheesy Broccoli Kale Pesto Pizza
BBQ Hawaiian Flatbread Pizzas
Barbecue Ranch Sweet Potato Pizza
Chicken Satay Flatbread Pizza
Teriyaki Chicken Flatbread Pizza
Jalapeno Popper Flatbread Pizza
Greek Flatbread Pizza
Salad Flatbread Pizza
Crab Rangoon Flatbread Pizza
Goat Cheese Flatbread Pizza
Brussels Sprouts Flatbread Pizza
Muffaletta Flatbread Pizza
BBQ Pulled Pork Flatbread Pizza
Smoked Salmon Flatbread Pizza
Ham Asparagus Ricotta Flatbread Pizza
Honey Sriracha Chicken Flatbread.
Thai Chicken Flatbread Pizza
Philly Cheesesteak Flatbread
About the Author
Other Books by Laura Sommers
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Introduction
Flatbread “pizza is very popular in restaurants across the US. There is a
slight difference between flatbread pizza and regular pizza. Generally
flatbread pizza is made on a thinner, crispier crust using lighter toppings
and sauce.

Usually, tomato sauce is not used as the sauce. However, there are times
when a flatbread pizza does use tomato sauce and other traditional Italian
pizza toppings. Flatbread pizza crust may be a pita bread or other thin flat
pastry. Sometimes, traditional thin crust pizza is used or canned biscuits or
crescents. The crust is not round, however. Instead the crust is rolled out on
a rectangular plank, baking sheet or pan. Almost all flatbread pizzas have
some sort of rectangular shape instead of the traditional round pizza pie
shape.

Toppings commonly used are hummus, fresh vegetables or cream sauces.

This cookbook contains a wide variety of delicious flatbread pizza recipes.

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Mediterranean Flatbread Pizza
Ingredients:
2 multigrain and flax flatbreads
1/2 cup hummus
1 cup crumbled feta cheese
1/4 cup slice red bell pepper
1/4 cup sliced green bell pepper
1/4 cup thinly sliced onion
1 cup shredded Colby-Monterey Jack cheese
1 pinch garlic salt, or to taste
1 pinch ground black pepper to taste
1 sprig fresh dill, chopped, or to taste

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Directions:
1. Set an oven rack about 6 inches from the heat source and preheat
the oven's broiler.
2. Place flatbreads on a broiling pan.
3. Broil in the preheated oven for 3 to 5 minutes. Turn the oven to
425 degrees F (220 degrees C).
4. Top pre-baked flatbreads with a thin layer of hummus; make sure
it's a thin layer or else pizzas will be soggy.
5. Evenly sprinkle feta cheese on top.
6. Place bell peppers and onion on the flatbreads, evenly spaced.
7. Top with Colby-Jack cheese.
8. Sprinkle with garlic salt, pepper, and dill.
9. Bake in the preheated oven until cheese is bubbly and the edges are
nice and brown, 7 to 10 minutes.

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Pork Tenderloin and Sausage Flatbread
Ingredients:
12 oz. pork tenderloin, (about 3/4 of one tenderloin)
6 to 7 oz. sweet Italian sausage, (2 links)
1 1/2 tsps. olive oil
Salt and pepper
16 oz. prepared pizza dough
1/2 cup pizza sauce
1/2 cup parmesan cheese, shaved
1/4 cup red onion, thinly sliced
12 pitted kalamata olives, halved
2 tbsps. fresh basil, chopped

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Directions:
1. Preheat oven to 425 degrees F.
2. Meanwhile, arrange pork tenderloin on a rimmed baking sheet, rub
it with oil, and sprinkle with salt and pepper.
3. Roast pork until the internal temperature reaches between 145
degrees F. (medium rare) and 160 degrees F. (medium), on a meat
thermometer, about 25 to 30 minutes.
4. Set aside to rest 10 minutes.
5. Sprinkle a work surface and a large rimmed baking sheet with flour
or cornmeal.
6. Place dough on the work surface and roll or stretch it out to a
10x15-inch rectangle.
7. Transfer to baking sheet, pressing the dough to fit the pan.
8. Top with pizza sauce, cheese, sliced pork, sausage, onion and
olives and bake until pizza is golden and crisp, 12 to 14 minutes.
9. Sprinkle pizza with the basil, cut into pieces, and serve.

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Flatbread Breakfast Pizza
Ingredients:
2 eggs, or as needed
1 1/2 tbsps. milk
salt and ground pepper to taste
cooking spray
1/4 cup cooked sausage, crumbled
3 slices cooked bacon, cut into pieces
1/2 cup diced tomatoes, or to taste
1/2 cup diced mushrooms, or to taste
1 prepared flatbread
1/4 cup shredded Monterey Jack cheese

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Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Whisk eggs and milk together in a bowl; season with salt and
pepper.
3. Spray a large skillet with cooking spray; heat over medium-high
heat.
4. Pour egg mixture into the skillet; cook and stir until eggs are set,
about 5 minutes.
5. Add sausage, bacon, tomatoes, and mushrooms, and cook until
vegetables are soft, about 3 minutes.
6. Spread scrambled mixture over flatbread; top with shredded
Monterey Jack cheese.
7. Bake flatbread pizza in the preheated oven until the cheese is
bubbly and underside of the crust is golden brown, 5 to 7 minutes.

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Samoon (Iraqi Flatbread)
Dough Ingredients:
6 cups all-purpose flour
5 tbsps. powdered milk
2 tbsps. instant yeast
2 tbsps. white sugar
1 tbsp. salt, or to taste
3 tbsps. unsalted butter, softened
2 1/2 cups warm water (120 to 130 degrees F/50 degrees C)
1 tsp. vegetable oil, or as needed

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Paste Ingredients:
1/4 cup water
1 tbsp. all-purpose flour
1/2 tsp. white sugar

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Topping Ingredients:
1 tbsp. sesame seeds, or to taste

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Directions:
1. Whisk flour, powdered milk, yeast, sugar, and salt together in a
large bowl.
2. Add butter and mix with your hands until mixture resembles coarse
crumbs.
3. Gradually add water to flour mixture, using your hands to mix well
after each addition.
4. When the dough has pulled together, turn it out onto a lightly
floured surface and knead until smooth and elastic, about 8
minutes.
5. Lightly oil a large bowl with vegetable oil.
6. Place dough in the bowl and turn to coat with oil.
7. Cover with a towel or plastic wrap and let rise in a warm place
until doubled in volume, about 1 hour.
8. Gently punch down dough.
9. Divide dough into 12 equal pieces and form into balls.
10. Cover with a light cloth and let rest 15 to 20 minutes. Dough may
expand, but it's okay if it does not.
11. Place a ball of dough on a lightly floured surface and press with
the palm of your hand.
12. Bring two opposite sides of dough together and pinch.
13. Repeat with remaining opposite sides. Pull and press dough to
form a flat, elongated diamond-like shape.
14. Place on a lightly greased baking sheet.
15. Repeat with remaining dough.
16. Cover with a cloth and let rest at least 10 minutes.
17. Preheat the oven to 450 degrees F (230 degrees C).
18. Mix water, flour, and sugar for paste in a small bowl. Brush over
flatbreads and sprinkle with sesame seeds.
19. Bake flatbreads in the preheated oven in batches until golden
brown, 7 to 10 minutes.

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Grilled Pineapple and Prosciutto Flatbread
Dough Ingredients:
1/2 cup warm water
1 1/2 cups all-purpose flour, divided
1 tsp. active dry yeast
1 tbsp. olive oil
1/2 tsp. kosher salt

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Flatbreads Ingredients:
1/4 small fresh pineapple, peeled and cored
2 tbsps. olive oil, or to taste
2 oz. sliced prosciutto
1 tbsp. fresh tarragon leaves
freshly ground black pepper to taste
Flaky sea salt to taste

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Directions:
1. To make the dough, combine warm water, 1/2 cup of flour, and
yeast to a mixing bowl.
2. Use a whisk to mix everything into a smooth batter.
3. Cover bowl with a towel and let sit for 30 minutes.
4. Add olive oil, salt, and remaining flour to the bowl, and stir with a
spoon or fork until the mixture comes together to form a shaggy
ball of dough.
5. Transfer everything to a work surface and knead until the dough
just starts to become elastic, about 2 minutes.
6. Place dough in a lightly oiled zip-top bag. Press out most of the air,
seal, and place in the refrigerator for 8 hours, or overnight.
7. The next day, take the bag of dough out of the fridge, and leave out
at room temperature until it roughly doubles in size, about 45
minutes.
8. Meanwhile, preheat a charcoal grill until coals are white and ashy.
Quarter your peeled and cored pineapple and trim out the tough,
fibrous core in the center.
9. Grill pineapple round-side down over hot coals until heated
through, and fairly well charred, about 3 minutes; flip and continue
to grill on the cored side until charred, 2 to 3 minutes. Reserve
until needed.
10. Once dough has doubled, remove from bag and divide into 4
portions. Form each portion into a ball and use a rolling pin to roll
dough into an oval, or circle about an 1/8-inch thick.
11. Place dough over hot coals, and grill until dough is cooked
through, and about half the surface area is slightly charred, about 2
minutes per side.
12. Remove from grill and top each warm flatbread with a drizzle of
olive oil.
13. Top with prosciutto, thin slices of grilled pineapple, tarragon
leaves, and freshly ground black pepper.
14. Finish with another small drizzle of olive oil and a pinch of flaky
sea salt.
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Chicken Florentine Flatbread Pizza
Ingredients:
Cooking spray

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Sauce Ingredients:
1 tbsp. butter
4 cloves garlic, minced
1 tbsp. all-purpose flour
3/4 cup milk
3/4 cup grated Parmesan cheese
salt and ground black pepper to taste

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Pizza Ingredients:
1 (7 oz.) 6x13-inch flatbread
1 cup shredded mozzarella cheese
1 1/2 cups torn fresh spinach leaves
1 cup shredded cooked chicken breast
3 small tomatoes (such as Campari), sliced
1/2 small onion, thinly sliced
1/8 tsp. salt
1 drizzle olive oil
1 tbsp. grated Parmesan cheese

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Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Line a large baking sheet with foil and spray lightly with cooking
spray.
3. Melt butter for sauce in a small saucepan over medium heat.
4. Add garlic and sauté until fragrant, about 30 seconds.
5. Stir in flour and whisk for 1 to 2 minutes.
6. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes.
7. Stir in Parmesan cheese, salt, and pepper; cook until cheese is
melted, about 1 minute.
8. Set aside to cool, about 5 minutes.
9. Spread cooled sauce over the flatbread and sprinkle with
mozzarella cheese.
10. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with
olive oil and sprinkle with Parmesan cheese.
11. Transfer to the prepared baking sheet.
12. Bake in the preheated oven until cheese is melted and crust is
lightly browned, 12 to 15 minutes.
13. Cool slightly before serving.

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Hawaiian Pineapple Ham Flatbread
Ingredients:
1/2 cup marinara sauce
1 flatbread
1/2 cup fresh spinach
1 cup chopped fresh pineapple
1/2 cup chopped green bell pepper
1/2 cup sliced black olives
1/2 thick slice ham steak, cubed
3 green onions (white part only), chopped
1/2 cup shredded Italian cheese blend

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Directions:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Spread marinara sauce on the entire surface of the flatbread.
Evenly distribute spinach over marinara sauce, followed by
pineapple, bell pepper, olives, ham, and green onions.
3. Sprinkle cheese on top.
4. Bake in the preheated oven until crust is crispy and cheese has
melted, 10 to 15 minutes.

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Bacon Flatbread Pizza
Ingredients:
2 slices bacon, cut into 1-inch pieces
2 tsps. extra-virgin olive oil
1 tsp. minced garlic
1 (14 oz.) package par-baked flatbread pizza crust
1 cup shredded mozzarella cheese
8 grape tomatoes, cut in half
1/4 cup fresh basil leaves
2 tsps. balsamic glaze

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Directions:
1. Preheat oven to 425 degrees F.
2. Cook bacon pieces in a medium nonstick skillet over medium heat
until cooked through and browned, 8 to 10 minutes.
3. Transfer to a plate lined with a paper towel and let cool.
4. In a small bowl, combine olive oil and garlic.
5. Place flatbread on a baking sheet and brush with garlic oil.
6. Sprinkle cheese evenly over flatbread.
7. Top with cooked bacon and tomato halves.
8. Bake pizza for 10 minutes or until cheese is melted.
9. Remove from oven.
10. Place basil leaves on pizza. Drizzle balsamic glaze on top.
11. Cut pizza into slices and serve.

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Lasagna Flatbread
1 (15 oz.) container ricotta cheese
1 (8 oz.) package shredded mozzarella cheese, divided
1 (3 oz.) package Parmesan cheese
1 egg
2 tsps. Italian seasoning
1 pound sausage
1/2 (26 oz.) jar marinara sauce
6 flatbreads

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Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan
cheese, egg, and Italian seasoning in a bowl.
3. Cook sausage in a skillet over medium heat until no longer pink, 5
to 10 minutes; drain.
4. Stir in marinara sauce.
5. Spread 1/6 of the cheese mixture evenly on each flatbread; cover
with sausage mixture.
6. Top with remaining mozzarella cheese.
7. Bake in the preheated oven until cheese is melted and bubbly, 10 to
15 minutes.

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Pancetta Asparagus Flatbread
Ingredients:
1/2 cup warm water (100 to 110 degrees F)
1 tsp. dry yeast
6.7 oz. all-purpose flour (about 1 1/2 cups), divided
1/2 tsp. sea salt
Cooking spray
1 tsp. dried thyme
2 oz. pancetta, finely chopped
1 garlic clove, minced
1/8 tsp. freshly ground black pepper
1 tbsp. cornmeal
1 cup very thinly vertically sliced asparagus
1/4 cup (1 oz.) shredded part-skim mozzarella cheese
1/4 cup (1 oz.) grated Parmigiano-Reggiano cheese

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Directions:
1. Combine warm water and yeast in a large bowl; let stand 5
minutes. Weigh or lightly spoon flour into dry measuring cups;
level with a knife.
2. Add 6 oz. (about 1 1/4 cups) flour and 1/2 tsp. salt to yeast
mixture; stir until blended. Turn dough out onto a floured surface.
Knead dough until smooth and elastic (about 8 minutes); add
enough of remaining 1 oz. (about 1/4 cup) flour, 1 tbsp. at a time,
to prevent dough from sticking to hands (the dough will feel
sticky).Place dough in a large bowl coated with cooking spray,
turning to coat top.
3. Cover and let rise in a warm place (85°), free from drafts, 45
minutes or until doubled in size. (Gently press two fingers into
dough. If an indentation remains, the dough has risen enough.)Heat
a small skillet over medium heat.
4. Add thyme, pancetta, and garlic to pan; sauté 5 minutes or until
pancetta is crisp.
5. Stir in pepper.
6. Preheat oven to 475°.Place a baking sheet in oven for 15 minutes
to preheat. Punch dough down; cover and let rest for 5 minutes.
Stretch dough into a 10-inch circle on a floured surface.
7. Sprinkle 1 tbsp. cornmeal on preheated baking sheet, and place
dough on sheet.
8. Spread pancetta mixture evenly over dough.
9. Arrange thinly vertically sliced asparagus over pancetta mixture;
sprinkle evenly with shredded part-skim mozzarella cheese.
10. Bake flatbread at 475° for 10 minutes or until crust is golden.
11. Remove from oven.
12. Sprinkle with freshly grated Parmigiano-Reggiano cheese.
13. Cut flatbread into 8 wedges.

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Pear and Blue Cheese Flatbread
Ingredients:
2 tsps. extra-virgin olive oil
3 cups thinly sliced onions
20 oz. prepared whole-wheat pizza dough
⅓ cup chopped walnuts
2 tsps. balsamic vinegar
2 tsps. chopped fresh sage
1 pinch Freshly ground pepper to taste
2 ripe but firm pears, sliced
1/2 cup crumbled blue cheese

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Directions:
1. Place oven rack in the lowest position; preheat to 450 degrees F.
Coat a large baking sheet with cooking spray.
2. Heat oil in a large skillet over medium-high heat.
3. Add onions and cook, stirring occasionally, until starting to brown,
about 6 minutes.
4. Reduce heat to low, cover and cook, stirring occasionally, until
very soft and golden, 5 to 8 minutes more.
5. Meanwhile, roll out dough on a lightly floured surface to the size
of the baking sheet.
6. Transfer to the baking sheet.
7. Bake until puffed and lightly crisped on the bottom, 8 to 10
minutes. Toast walnuts in a small dry skillet over medium-low
heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.
8. Stir vinegar, sage and pepper into the onions.
9. Spread on the crust and top with pears, walnuts and cheese.
10. Bake on the bottom rack until the crust is crispy and golden and
the cheese is melted, 11 to 13 minutes.
11. Slice and serve.

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Apple Naan Flatbread Pizza
Ingredients:
3 slices bacon, cut crosswise into 1/2-inch pieces
1 medium unpeeled apple, cored and sliced
1 small red onion, sliced
1/2 tsp. dried thyme
2 tbsps. white balsamic vinegar
Salt and ground black pepper to taste
1 (9 inch) granulated sugar (optional)
1 tsp. olive oil
1/2 cup shredded Gruyere cheese
1/2 cup arugula, or to taste

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Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Line a baking sheet with parchment paper and set aside.
3. Cook bacon in a skillet over medium heat until crisp and browned,
about 4 minutes.
4. Remove with a slotted spoon to a paper towel to drain. Reserve the
bacon grease in the skillet.
5. Add apple and onion to the skillet and cook, stirring occasionally
until soft, 8 to 10 minutes.
6. Remove skillet from the heat and stir in the bacon.
7. Sprinkle thyme over the apple mixture, and stir in balsamic
vinegar. Taste and season with salt and pepper.
8. Place naan on the prepared baking sheet and brush with olive oil.
9. Spread the apple mixture evenly on top.
10. Cover with Gruyere cheese.
11. Bake in the preheated oven until naan is golden brown and cheese
is melted, 10 to 12 minutes.
12. Remove from oven, scatter a handful of arugula over the top, and
serve immediately.

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Southwestern Flatbread Pizza
Ingredients:
2 tsps. olive oil
1 (11 oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 cup roasted salted shelled sunflower seeds
1 tbsp. Mexican chili powder
1/2 tsp. coarse salt, or as needed

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Directions:
1. Heat oven to 375 degrees F. Brush large cookie sheet with 1 tsp. of
the oil.
2. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to
form 17x14-inch rectangle. Drizzle dough with remaining 1 tsp.
oil; brush to spread.
3. In small bowl, combine sunflower seeds and chili powder; mix
well.
4. Sprinkle over dough. Firmly roll rolling pin over dough, pressing
in seeds. (Break any air bubbles that form.) Sprinkle dough with
salt.
5. Bake at 375 degrees F for 12 to 16 minutes or until golden brown.
6. Remove from cookie sheet; place on wire rack.
7. Cool 10 minutes. Tear or cut into pieces.

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Pear and Blue Cheese Flatbread
Ingredients:
2 tsps. extra-virgin olive oil
3 cups thinly sliced onions
20 oz. prepared whole-wheat pizza dough
⅓ cup chopped walnuts
2 tsps. balsamic vinegar
2 tsps. chopped fresh sage
1 pinch Freshly ground pepper to taste
2 ripe but firm pears, sliced
1/2 cup crumbled blue cheese

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Directions:
1. Place oven rack in the lowest position; preheat to 450 degrees F.
Coat a large baking sheet with cooking spray.
2. Heat oil in a large skillet over medium-high heat.
3. Add onions and cook, stirring occasionally, until starting to brown,
about 6 minutes.
4. Reduce heat to low, cover and cook, stirring occasionally, until
very soft and golden, 5 to 8 minutes more.
5. Meanwhile, roll out dough on a lightly floured surface to the size
of the baking sheet.
6. Transfer to the baking sheet.
7. Bake until puffed and lightly crisped on the bottom, 8 to 10
minutes. Toast walnuts in a small dry skillet over medium-low
heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.
8. Stir vinegar, sage and pepper into the onions.
9. Spread on the crust and top with pears, walnuts and cheese.
10. Bake on the bottom rack until the crust is crispy and golden and
the cheese is melted, 11 to 13 minutes.
11. Slice and serve.

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Caramelized Onion and White Bean Flatbread
Ingredients:
3 tbsps. extra-virgin olive oil
1 large onion, thinly sliced lengthwise
1/4 tsp. salt
20 oz. prepared whole-wheat pizza dough, thawed if frozen (see Ingredient
notes)
2 tbsps. minced fresh oregano
1/2 tsp. freshly ground pepper
1 (15 oz.) can white beans, rinsed
3 tbsps. water
2 tsps. white wine vinegar
2 plum tomatoes, thinly sliced
1 cup finely shredded smoked Gouda or Cheddar cheese
2 tbsps. pepitas

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Directions:
1. Place oven rack in the lowest position; preheat to 450 degrees F.
Coat a large non insulated baking sheet with cooking spray.
2. Combine oil, onion and salt in a medium saucepan.
3. Cover and cook over medium-high heat, stirring often, until the
onion is softened, 5 to 7 minutes.
4. Reduce heat to medium-low, uncover and cook, stirring
occasionally, until very soft and golden, 5 to 8 minutes more.
5. Meanwhile, roll out dough on a lightly floured surface to the size
of the baking sheet.
6. Transfer to the baking sheet.
7. Bake until puffed and lightly crisped on the bottom, 8 to 10
minutes.
8. Stir oregano and pepper into the onion.
9. Transfer half the onion to a small bowl.
10. Add beans to the remaining onion; cook over medium heat, stirring
often, until heated through, 2 to 3 minutes.
11. Transfer the bean mixture to a food processor, add water and
vinegar and pulse until a coarse paste forms.
12. Spread the bean paste over the pizza crust.
13. Top with the reserved onion, tomatoes, cheese and pepitas, if
using.
14. Bake on the bottom rack until the crust is crispy and golden and
the cheese is melted, 11 to 13 minutes.
15. Slice and serve.

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Italian Biscuit Flatbread
Ingredients:
⅓ cup mayonnaise or salad dressing
⅓ cup grated Parmesan cheese
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
3 green onions, sliced
1 clove garlic, minced
1 (12 oz.) can Refrigerated Biscuits

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Directions:
1. Heat oven to 400 degrees F. In small bowl, combine mayonnaise
and cheese; mix well.
2. Stir in basil, oregano, onions and garlic.
3. Separate dough into 10 biscuits. On ungreased cookie sheets, press
or roll each biscuit to form 4-inch round.
4. Spread about 1 tbsp. cheese mixture over each round to within 1/4
inch of edge.
5. Bake at 400 degrees F for 10 to 13 minutes or until golden brown.
6. Serve warm.

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Fennel and Chicken Flatbread Pizza
Ingredients:
2 tsps. extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced
1 tbsp. chopped feathery fennel tops for garnish
1 red bell pepper, thinly sliced
8 oz. boneless, skinless chicken breast, very thinly sliced crosswise
4 (6 1/2 inch) whole-wheat pitas
1 cup shredded provolone cheese
1 pinch freshly ground pepper to taste

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Directions:
1. Preheat oven to 500 degrees F.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add fennel and bell pepper and cook, stirring often, until the
vegetables begin to soften, about 5 minutes.
4. Add chicken and cook another 5 minutes, stirring often, until the
vegetables are tender and the chicken is cooked through.
5. Place pitas on a baking sheet and top each with an equal portion of
the chicken and vegetable mixture; sprinkle with cheese and
pepper.
6. Bake until the cheese melts and turns golden, 10 to 15 minutes.
7. Sprinkle with chopped fennel tops and serve warm.

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Margherita Flatbread Pizza
16 leaves fresh basil, or more to taste, divided
2 (16 oz.) cans peeled whole plum tomatoes
8 cloves garlic, finely chopped
6 sprigs thyme
salt and ground black pepper to taste
1 flatbread pizza crust
1 tsp. olive oil
1 pinch crushed red pepper flakes, or to taste
1 (4 oz.) ball fresh mozzarella cheese, thinly sliced and chopped
1 ripe tomato, thinly sliced

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Directions:
1. Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the
basil leaves.
2. Place a large saucepan over medium heat to warm.
3. Put plum tomatoes in the pan and chop them up with a spatula.
4. Bring to a simmer and add garlic, thyme sprigs, and chopped basil.
5. Season with salt and pepper and simmer until most of the moisture
is gone, 5 to 10 minutes.
6. Remove and discard thyme sprigs.
7. Place flatbread on a baking sheet and cook in the preheated oven
for 3 minutes.
8. Remove from the oven.
9. Spread olive oil lightly over entire flatbread except the edge, then
sprinkle with crushed red pepper.
10. Spread tomato sauce on top of olive oil and place mozzarella on
top.
11. Layer with remaining whole basil leaves and tomato slices.
12. Return to the oven and cook until crust is light brown, 12 to 15
minutes.

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Buffalo Chicken Flatbread Pizza
Ingredients:
2 tbsps. olive oil, divided
1 (16 oz.) package chicken tenders, cut into small pieces
1/2 (1 oz.) package ranch dressing mix
1 pinch cracked black pepper to taste (Optional)
1 tbsp. salted butter
1 shallot, thinly sliced
2 flatbread pizza crusts (such as Stonefire® Artisan Flatbread)
1/4 cup hot Buffalo wing sauce
1 cup finely shredded mozzarella cheese
1/4 cup pickled banana pepper rings
1/2 cup Gorgonzola cheese crumbles

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Directions:
1. Preheat the oven to 450 degrees F (230 degrees C).
2. Heat 1 tbsp. oil in a skillet over medium heat.
3. Add chicken, sprinkle with ranch dressing mix, and season with
cracked pepper.
4. Cook and stir until no longer pink in the center and the juices run
clear, 5 to 8 minutes.
5. At the same time, melt butter in another skillet over medium heat.
6. Add shallot and sauté until soft, about 5 minutes.
7. Brush each flatbread with remaining olive oil, lightly coat with
Buffalo wing sauce, and sprinkle with mozzarella cheese.
8. Layer with chicken, shallots, and banana pepper rings, then
sprinkle with Gorgonzola cheese crumbles.
9. Bake directly on the middle rack of the preheated oven until
flatbreads are crispy and cheese is melted, about 15 minutes.
10. Slice and serve.

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Buffalo Chicken Flatbread Pizza
Ingredients:
2 tbsps. olive oil, divided
1 (16 oz.) package chicken tenders, cut into small pieces
1/2 (1 oz.) package ranch dressing mix
1 pinch cracked black pepper to taste
1 tbsp. salted butter
1 shallot, thinly sliced
2 flatbread pizza crusts
1/4 cup hot Buffalo wing sauce
1 cup finely shredded mozzarella cheese
1/4 cup pickled banana pepper rings
1/2 cup Gorgonzola cheese crumbles

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Directions:
1. Preheat the oven to 450 degrees F (230 degrees C).
2. Heat 1 tbsp. oil in a skillet over medium heat.
3. Add chicken, sprinkle with ranch dressing mix, and season with
cracked pepper.
4. Cook and stir until no longer pink in the center and the juices run
clear, 5 to 8 minutes.
5. At the same time, melt butter in another skillet over medium heat.
6. Add shallot and sauté until soft, about 5 minutes.
7. Brush each flatbread with remaining olive oil, lightly coat with
Buffalo wing sauce, and sprinkle with mozzarella cheese.
8. Layer with chicken, shallots, and banana pepper rings, then
sprinkle with Gorgonzola cheese crumbles.
9. Bake directly on the middle rack of the preheated oven until
flatbreads are crispy and cheese is melted, about 15 minutes.
10. Slice and serve.

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Argentine Black Bean Flatbread
Ingredients:
1 red bell pepper
1 tbsp. cornmeal
Cooking spray
1 tbsp. dry yeast
1/8 tsp. sugar
1 cup warm water (100 to 110 degrees F), divided
3 cups all-purpose flour (about 13 1/2 oz.)
1 tsp. salt
1 1/2 cups Black Bean Spread
1/2 cup (2 oz.) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tbsps. olive oil
1 tbsp. fresh lemon juice
2 tsps. minced garlic

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Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet;
flatten with hand. Broil 12 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes.
6. Peel and cut into 16 strips.
7. Set aside.
8. Reduce oven temperature to 450 degrees F.Sprinkle cornmeal over
a baking sheet coated with cooking spray.
9. Set aside. Dissolve yeast and sugar in 1/2 cup warm water in a
large bowl; let stand 5 minutes.
10. Lightly spoon flour into dry measuring cups; level with a knife.
11. Add remaining 1/2 cup water, flour, and salt to yeast mixture,
stirring until dough forms. Turn dough out onto a floured surface.
Knead until smooth and elastic (about 10 minutes).
12. Place dough in a large bowl coated with cooking spray, turning to
coat top.
13. Cover and let rise in a warm place (85°), free from drafts, 1 hour or
until doubled in size. (Gently press two fingers into dough. If
indentation remains, dough has risen enough.) Roll dough into a 14
x 11-inch rectangle; place dough on prepared baking sheet.
14. Spread 1 1/2 cups Black Bean Spread over dough.
15. Sprinkle with cheese.
16. Bake at 450 degrees F for 13 minutes or until crust browns and
cheese is bubbly.
17. Let cool 10 minutes.
18. Combine parsley and the remaining ingredients in a small bowl.
Drizzle parsley mixture over cheese.
19. Cut bread into 16 squares; garnish each square with 1 bell pepper
strip.

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BBQ Pineapple Flatbread Pizzas
Ingredients:
1 red onion, chopped, divided
⅓ cup red wine vinegar, or as needed
4 tsps. olive oil, divided
1 cup diced pineapple
1 green bell pepper, halved and seeded
2 (7 inch) flatbreads
1/4 cup barbeque sauce
1 cup shredded Monterey Jack cheese
1/4 cup shredded fresh mozzarella cheese
2 tbsps. chopped fresh cilantro, or to taste

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Directions:
1. Place 1/4 of the chopped red onion in a small bowl and add vinegar
to cover.
2. Let soak to quick-pickled, about 1 hour.
3. Set an oven rack about 6 inches from the heat source and preheat
the oven's broiler.
4. Cover a baking sheet with foil.
5. Heat 1 tsp. oil in a skillet over medium heat; stir in remaining
onion.
6. Cook and stir until softened and translucent, about 5 minutes.
7. Reduce heat to low and continue cooking and stirring until onion is
very tender and dark brown, about 40 minutes more.
8. Add pineapple and cook until heated through, 2 to 3 minutes.
9. Remove from heat.
10. While onion is cooking, place green pepper cut-sides down onto
the prepared baking sheet. Broil until the skin of the peppers has
blackened and blistered, 5 to 8 minutes.
11. Remove from the oven, turn off the broiler, and preheat the oven to
450 degrees F (230 degrees C).
12. Place blackened peppers into a bowl and cover tightly with plastic
wrap. Replace the aluminum foil with a fresh sheet.
13. Allow peppers to steam as they cool, about 20 minutes.
14. Remove and discard skins and chop into bite-sized pieces.
15. Brush both sides of each flatbread with the remaining olive oil and
place on the prepared baking sheet. Brush with barbeque sauce and
top with onion-pineapple mixture, roasted peppers, Monterey Jack
cheese, mozzarella cheese, and cilantro.
16. Bake in the preheated oven until crust is crispy and cheese is
melted, 10 to 12 minutes.

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Summer Steak Flatbread
Ingredients:
1 3/4 pounds beef tenderloin, thinly sliced
1 (12 oz.) bottle garlic and cilantro marinade
3/4 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tbsps. margarine
ground black pepper
5 flatbreads
5 tbsps. mild salsa (such as Goya®)
5 tbsps. sour cream

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Directions:
1. Place beef with cilantro marinade in 1-gallon resealable plastic
bag. Squeeze out excess air and seal the bag.
2. Marinate in the refrigerator for 1 hour 20 minutes.
3. Preheat grill to 250 to 300 degrees F (120 to 150 degrees C).
4. Combine onion, orange bell pepper, red bell pepper, yellow bell
pepper, and margarine on a sheet of aluminum foil.
5. Season with black pepper and seal vegetable packet.
6. Remove beef from the resealable bag.
7. Place on a sheet of aluminum foil.
8. Pour the remaining cilantro marinade on top. Seal the beef packet.
9. Place the vegetable and beef packets on the grill.
10. Grill vegetables until softened, 30 to 35 minutes.
11. Grill beef until it begins to firm and is hot and slightly pink in the
center, 30 to 40 minutes. An instant-read thermometer inserted into
the center should read 140 degrees F (60 degrees C).
12. Grill flatbreads until warm and toasted, 5 to 8 minutes.
13. Arrange vegetables, beef, salsa, and sour cream on each of the
flatbreads and serve.

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Radicchio and Caramelized Onion Flatbread
Gluten-Free Crust Ingredients:
3 cups all-purpose baking
2 tsps. coarse kosher salt, divided
1 tsp. instant dry yeast
1 cup water, or more as needed
2 tbsps. olive oil

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Toppings Ingredients:
2 tsps. olive oil, or more to taste
1 tsp. balsamic vinegar, or more to taste
1 small red onion, thinly sliced
4 cloves garlic, minced, or more to taste
1 large Fuji apple, chopped
3 heads radicchio, shredded, or more to taste
salt and ground black pepper to taste
1/4 cup chopped fresh parsley, or to taste
2 tsps. honey, or more to taste

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Directions:
1. Combine flour, kosher salt, and yeast in a food processor.
2. Pour in water and olive oil, with the food processor running, until
the mixture forms a sticky ball of dough.
3. Add more water if needed.
4. Turn dough onto a floured surface and knead until it forms a
smooth, round ball, about 10 seconds.
5. Place dough in a greased bowl.
6. Cover with plastic wrap and let rise in a warm, draft-free area until
it doubles in size, 1 to 2 hours.
7. Heat 1 tsp. olive oil and balsamic vinegar in a skillet over medium
heat; cook and stir onion and garlic until softened and slightly
browned, 5 to 8 minutes.
8. Add apples; cook and stir until slightly softened, 2 to 3 minutes.
9. Toss radicchio with remaining 1 tsp. olive oil, salt, and pepper
together in a large bowl.
10. Preheat oven to 450 degrees F (230 degrees C).
11. Spread dough onto a pizza stone or greased baking sheet.
12. Bake in the preheated oven until pale, 5 to 7 minutes.
13. Spread a thin layer of onion mixture onto crust and top with
radicchio.
14. Bake in the oven for 5 minutes more. Turn on the oven's broiler
and broil until edges begin to brown, 1 to 2 minutes.
15. Remove flatbread from oven and garnish with parsley.
16. Top with a drizzle of honey.

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Bacon, Tomato, and Avocado Flatbread
Ingredients:
Cooking spray
2 flour tortillas
1 cup grated Cheddar cheese
1 small tomato, seeded and diced
1/2 cup onion, diced
3 slices cooked bacon, crumbled, or more to taste
Salt and ground black pepper to taste
1 avocado - peeled, pitted, and sliced
1 tbsp. chopped fresh cilantro (Optional)
1 tsp. ranch dressing, or to taste (Optional)
1 tsp. buffalo ranch dressing, or to taste (Optional)

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Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Spray a large cast iron skillet with cooking spray.
3. Place prepared skillet over medium heat for 30 seconds.
4. Add 1 flour tortilla and cook until bottom is browned and
hardened, about 1 minute.
5. Top tortilla with 1/2 of the Cheddar cheese, 1/2 of the tomato, 1/2
of the onion, and 1/2 of the bacon; season with salt and pepper.
6. Cook until cheese starts to melt, about 1 minute.
7. Transfer skillet to preheated oven and cook until cheese is
completely melted, 2 to 3 minutes.
8. Top tortilla with 1/2 of the avocado slices, cilantro, salt, and
pepper.
9. Drizzle ranch dressing and buffalo ranch dressing in a zig-zag
motion over the top.
10. Repeat with remaining ingredients.

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Lemon Flatbread
Ingredients:
1 tbsp. active dry yeast
⅓ cup olive oil, plus more for bowl and pans
4 1/4 cups all-purpose flour
3 tbsps. salt, divided (see Notes)
3 lemons

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Directions:
1. In the bowl of a stand mixer, dissolve yeast in 1 3/4 cups warm
water (90° to 105°).
2. Let sit until foamy, about 5 minutes. Attach dough hook and, with
mixer on low, add olive oil, flour, and 4 tsp. salt.
3. Mix until dough is smooth, about 2 minutes. (It will still be fairly
sticky and won't pull away from the inside of bowl.)
4. Using a spatula or oiled hands, put dough in a large, oiled bowl,
cover with a clean towel or plastic wrap, and let sit until doubled in
bulk, 1 1/2 to 2 hours.
5. Meanwhile, slice lemons as thinly as possible. Discard any seeds.
6. Put lemons and 1 tbsp. salt in a bowl.
7. Let sit at room temperature at least 1 hour and up to 1 day.
8. Preheat oven to 425°.
9. Lightly oil two 10- by 15-in. baking sheets. Punch down dough,
divide in half, and put each half on a baking sheet.
10. Flatten dough as much as possible, pushing gently from the center
out. (Dough will pull back toward the center; don't worry if it
doesn't stay in place.)
11. Let rest 10 minutes and then flatten again, pushing the edges and
corners down to help them stay put (if it pulls back a bit, that's
okay, but you want to make the dough as thin and flat as possible).
12. Lift lemon slices out of their juices and lay them evenly over the
dough, pressing them into dough as much as possible.
13. Sprinkle dough with remaining 2 tsp. salt.
14. Bake until brown and crispy, about 25 minutes. While bread is still
warm, cut each sheet into 15 pieces.
15. Cool on wire racks.

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Red Onion and Gorgonzola Flatbread
Ingredients:
1 package (1/4 oz.) active dry yeast
2 cups all-purpose flour
About 1 cup semolina flour
4 tbsps. olive oil, divided
2 tsps. salt, divided
1 medium red onion
1 tbsp. fresh rosemary leaves, minced
2 tbsps. balsamic vinegar
1/2 tsp. red chile flakes
4 oz. gorgonzola or other blue cheese, crumbled

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Directions:
1. In a large bowl, dissolve yeast in 1 cup warm water (about 100°).
2. Let sit until foamy, about 5 minutes.
3. Stir in flours, 2 tbsp. oil, and 1 tsp. salt. (Dough will be stiff.)
Cover bowl with plastic wrap and let sit in a warm place to rise
until 1 1/2 times its original volume, about 1 hour.
4. Meanwhile, halve onion lengthwise, peel, and thinly slice.
5. In a bowl, combine onion and rosemary with remaining 2 tbsp. oil,
the vinegar, remaining 1 tsp. salt, and the chile flakes.
6. Cover; set aside.
7. Preheat oven to 450°.
8. Lightly sprinkle 2 baking sheets with semolina and set aside. Turn
risen dough out onto a floured surface. Knead dough just until it
feels smooth, about 10 times.
9. Divide into 32 balls.
10. Set 16 balls aside and cover with plastic wrap; roll the others as
thinly as possible.
11. Put 8 rounds on each baking sheet.
12. Top each with a scant 1 tbsp. onion mixture and 1 1/2 tsp. blue
cheese.
13. Bake until browned and sizzling, about 15 minutes.
14. Repeat with remaining dough balls, onion mixture, and cheese.

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Lemon-Ricotta Herbed Flatbread
Ingredients:
1/2 cup part-skim ricotta cheese
1 tbsp. grated fresh pecorino Romano cheese
2 tbsps. extra-virgin olive oil
2 tsps. grated lemon rind
1 tbsp. fresh lemon juice
1/4 tsp. kosher salt
1 (10.5-oz.) whole-wheat pizza crust
1 tbsp. chopped fresh chives
1/4 tsp. freshly ground black pepper

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Directions:
1. Place a large cast-iron skillet in oven; preheat oven to
400°.Combine first 6 ingredients in a small bowl.
2. Spread ricotta mixture evenly over crust, leaving a 1/2-inch border
around the edges.
3. Place crust on preheated cast-iron pan.
4. Bake in the center of the oven at 400° for 12 minutes or until crust
is crisp.
5. Place crust on a cutting board.
6. Sprinkle evenly with chives and pepper; cut into 16 pieces.
7. Serve warm or at room temperature.

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Tomato Basil Grilled Flatbreads
Bread Ingredients:
2 1/4 cups bread flour, divided
3/4 cup plus 2 tbsps. warm water (100 to 110 degrees F), divided
1 package dry yeast (about 2 1/4 tsps.)
1 tbsp. extra-virgin olive oil
3/4 tsp. salt
1 tbsp. bread flour
Cooking spray

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Topping Ingredients:
2 tbsps. balsamic vinegar
1 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 garlic cloves, minced
4 cups (1/4-inch-thick) slices plum tomatoes
1 cup finely chopped fresh basil

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Directions:
1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine 1/4 cup flour, 1/4 cup water, and yeast in a large bowl,
stirring with a whisk; let stand 30 minutes.
3. Stir in 2 cups flour, remaining 1/2 cup water, 1 tbsp. oil, and 3/4
tsp. salt.
4. Turn dough out onto a lightly floured surface; sprinkle with 1 tbsp.
flour (dough will feel slightly tacky).
5. Knead until smooth and elastic (about 8 minutes).
6. Place dough in a large bowl coated with cooking spray, turning to
coat top.
7. Cover and let rise in a warm place (85 degrees F), free from drafts,
1 hour or until doubled in size.
8. Gently press two fingers into dough. If indentation remains, dough
has risen enough.
9. Prepare the grill to medium-high heat.
10. Divide dough into 8 equal portions. Working with one portion at a
time (cover remaining dough to prevent drying), roll each portion
into a 6-inch circle on a lightly floured surface.
11. Place dough circles on a lightly floured baking sheet.
12. Place the dough circles on a grill rack coated with cooking spray,
and grill 2 minutes on each side or until golden and crisp.
13. To prepare topping, combine the vinegar, 1 tbsp. oil, 1/2 tsp. salt,
pepper, and garlic in a medium bowl, stirring with a whisk.
14. Add tomatoes, and toss gently to coat.
15. Spoon 1/2 cup tomato mixture onto each flatbread; sprinkle each
flatbread with 2 tbsps. of basil.
16. Serve immediately.

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Spinach and Onion Pizza
Ingredients:
12 oz. refrigerated fresh pizza dough
1 tbsp. canola oil, divided
2 cups vertically sliced onion (about 1/2 large)
6 garlic cloves, thinly sliced
1 (28.5-oz.) can whole tomatoes, drained and coarsely chopped
2 tbsps. chopped fresh oregano, divided
3/4 tsp. crushed red pepper
1/4 tsp. kosher salt
3 oz. fresh mozzarella cheese, torn into bite-sized pieces
1/3 cup Parmesan cheese, grated
4 oz. fresh baby spinach

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Directions:
1. Remove dough from refrigerator.
2. Let stand at room temperature, covered, 30 minutes.
3. Place a heavy baking sheet in oven.
4. Preheat oven to 500° (keep baking sheet in oven as it preheats).
5. Heat a large nonstick skillet over medium heat.
6. Add 1 tsp. oil to pan; swirl to coat.
7. Add onion; cook 4 minutes or until softened, stirring frequently.
8. Remove onion from pan.
9. Add 1 tsp. oil to pan; swirl to coat.
10. Add garlic; cook 1 minute, stirring frequently.
11. Add tomatoes, 1 tbsp. oregano, pepper, and salt; cook 4 minutes or
until most of liquid evaporates, stirring mixture occasionally.
12. Roll dough into a 13-inch circle on a lightly floured surface; pierce
entire surface liberally with a fork.
13. Carefully place dough on preheated baking sheet.
14. Spread tomato mixture evenly over dough, leaving a 1/2-inch
border.
15. Top with onion and cheeses.
16. Bake at 500 degrees F for 12 minutes or until crust is golden and
cheese is lightly browned.
17. Heat a large nonstick skillet over medium-high heat.
18. Add remaining 1 tsp. oil to pan; swirl to coat.
19. Add spinach; sauté 2 minutes or until spinach wilts.
20. Top pizza with remaining 1 tbsp. oregano and spinach.
21. Cut into 8 slices.

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Brie and Cranberry Flatbread Pizza
Ingredients:
1 (8 oz.) can refrigerated crescent rolls
8 oz. cubed Brie cheese
3/4 cup whole berry cranberry sauce
1/2 cup chopped pecans

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Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly grease a 9x13 inch baking dish.
3. Unroll the crescent rolls and separate into triangles.
4. Arrange in the pan with tips towards the center and lightly press
together to one long rectangle.
5. Bake 5 minutes, or until lightly brown.
6. Remove from the oven and sprinkle with pieces of Brie cheese.
7. Spoon the cranberry sauce over the cheese.
8. Top with pecans.
9. Bake an additional 8 minutes, or until the cheese is melted and the
crust is golden brown.
10. Cool 5 minutes and cut into wedges or squares.

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Flatbread Reuben Pizza
Ingredients:
1 (1 pound) loaf frozen whole wheat bread dough, thawed
1/2 cup thousand island dressing
2 cups shredded Swiss cheese
6 oz. deli sliced corned beef, cut into strips
1 cup sauerkraut, rinsed and drained
1/2 tsp. caraway seed
1/4 cup chopped dill pickles

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Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Grease a large rectangular baking sheet.
3. On a lightly floured surface, roll the bread dough out into a large
rectangle to fit the baking sheet. It does not have to be exact.
4. Transfer to the prepared pizza pan.
5. Build up the edges, and prick the center all over with a fork so it
doesn't form a dome when baking.
6. Bake for 20 to 25 minutes in the preheated oven, or until golden.
7. Spread half of the salad dressing over the hot crust.
8. Sprinkle with half of the Swiss cheese.
9. Arrange corned beef over the cheese, then drizzle with the
remaining salad dressing.
10. Top with sauerkraut and remaining Swiss cheese.
11. Sprinkle with caraway seed.
12. Bake for another 10 minutes in the preheated oven, until cheese
melts and toppings are heated through.
13. Sprinkle with chopped pickle.
14. Let stand for 5 minutes before slicing.

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Crab Artichoke Flatbread Pizza
Ingredients:
1 pound fresh pizza dough
1/4 tsp. red pepper flakes
1 (6 oz.) can crabmeat, drained and cartilage removed
1 (6 oz.) jar quartered artichoke hearts in water, drained
2 tbsps. olive oil
1 1/2 tbsps. minced garlic
1/2 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

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Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease a pizza pan.
3. Roll out pizza dough on a floured surface rectangular baking sheet.
4. Place onto a pizza pan.
5. Sprinkle dough with red pepper flakes, then top evenly with crab
and artichokes.
6. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese,
and mozzarella cheese.
7. Bake in preheated oven until the cheese has melted and the crust is
no longer doughy, about 20 minutes.
8. Set oven to broil, and cook pizza for 5 minutes more until the
cheese has begun to brown.

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Flatbread Shrimp Pizza
Ingredients:
1 (8 oz.) package cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup mayonnaise
2 cloves garlic, minced
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (10 oz.) container refrigerated pizza dough
2 tbsps. olive oil
1 tsp. Italian seasoning
2 tbsps. olive oil1 small red bell pepper, sliced
1/2 small red onion, sliced
2 tsps. Italian seasoning
2 (6.5 oz.) cans small shrimp, drained

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Directions:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Stir together the cream cheese, Parmesan cheese, mayonnaise,
garlic, and spinach until evenly mixed; set aside.
3. Press the pizza dough onto a rectangle baking sheet, and brush
with 2 tbsps. of olive oil.
4. Sprinkle with 1 tsp. Italian seasoning.
5. Bake in the preheated oven until golden brown, 10 to 12 minutes.
6. Meanwhile, heat 2 tbsps. of olive oil in a skillet over medium heat,
and cook the bell pepper and onion until tender, about 5 minutes.
7. Season with 2 tsps. of Italian seasoning, and stir in the canned
shrimp; cook until the shrimp are heated through.
8. When the crust has baked, remove from the oven, and spread
evenly with the spinach mixture.
9. Spread the shrimp and vegetable mixture onto the pizza, and cut
into pieces to serve.

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Pepperoni Flatbread Pizza
Ingredients:
1 tbsp. olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 flatbreads pizza crusts
1/3 cup pizza sauce
1/2 cup shredded mozzarella cheese
1/2 cup sliced pepperoni
5 fresh basil leaves, chiffonade
1 pinch red pepper flakes, optional

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Directions:
1. Preheat the oven to 375 degrees F.
2. Place the flatbreads on a baking sheet and brush with olive oil.
3. Sprinkle on the onion powder and garlic powder.
4. Bake for 5 minutes or until the bread starts to brown just slightly.
5. Remove from the oven and spread the sauce across the bread in an
even layer.
6. Top with mozzarella cheese and pepperoni and bake for 5 minutes,
or until the pepperoni starts to get crispy and the cheese is nice and
melted.
7. Top with fresh basil and red pepper flakes, before serving.

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Ground Beef Taco Flatbread
Ingredients:
1 pound lean ground beef
Salt and ground black pepper to taste
1 small yellow onion, diced
2 cloves garlic, diced
1 (1.25 oz.) package taco seasoning
1 pinch red pepper flakes, or to taste
2 tbsps. canola oil
1 (11 oz.) package pizza dough
1 cup shredded Cheddar cheese
1 small green onion, minced

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Directions:
1. Heat a large skillet over medium-high heat.
2. Cook and stir beef in the hot skillet until browned and crumbly, 5
to 7 minutes; drain and discard grease.
3. Add yellow onion, garlic, taco seasoning, and red pepper flakes.
4. Cook and stir until onion is tender, about 10 minutes.
5. Heat oil in a separate skillet over medium heat.
6. Roll dough into a thin crust onto a work surface; cut into 6 equal
pieces.
7. Fry each piece of dough in the hot oil until golden, about 1 minute
per side.
8. Transfer cooked flatbread to a paper towel-lined plate.
9. Top each flatbread with ground beef mixture, Cheddar cheese, and
green onion.

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Four-Cheese Broccoli Pizza
Ingredients:
2 naan flatbreads
2 TBSP melted butter or olive oil
2 cloves garlic, minced
1/4 tsp dried parsley
1/4 tsp dried basil
2 cups chopped broccoli florets
1-1.5 cups grated cheddar, Gouda, and Parmesan cheese (1+1/2 cups cheese
total)
2-3 tbsp. crumbled feta cheese

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Directions:
1. Set your oven to 350 degrees F.
2. Melt butter with fresh minced garlic, parsley and basil and spread
onto the naan.
3. Bake for around 8-10 minutes straight on the rack until lightly
golden with a fluffy center.
4. Chop the florets from the raw broccoli until it looks more like
confetti and less like baby trees.
5. Blanch or steam the florets until bright green and tender.
6. After draining the water from the florets, return to the bowl and
add cheddar, Gouda and Parmesan cheeses.
7. Spread on the garlicky baked naan and top with crumbled feta.
8. Return to oven and bake for 15-20 minutes until crispy and melty
perfection is reached.
9. Slice and serve.

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Three Cheese Pesto Spinach Flatbread Pizza
Ingredients:
5 oz. fresh spinach
1 TBSP butter
1 clove garlic smashed and minced
1/4 cup heavy cream (room temperature)
1/4 cup freshly grated parmesan cheese
1/8-1/4 tsp salt or to taste
1 garlic naan flatbread
2 oz mozzarella cheese grated
2 tbsp. feta cheese crumbled
1-2 tsp. pesto
1/8 tsp. crushed red pepper flakes for topping

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Directions:
1. Preheat oven to 350 degrees F.
2. Chop spinach and mince garlic.
3. Heat a deep pan to medium-high heat with 1 TBSP butter.
4. Add garlic and spinach and sauté until wilted.
5. Add heavy cream, parmesan, and salt and reduce heat to simmer,
stirring frequently to thicken for about 5 minutes.
6. Remove from heat and allow to cool slightly.
7. Spread spinach mixture onto your flatbread and top with
mozzarella and feta cheese.
8. Drizzle with pesto and bake on a foil lined baking sheet at 350 for
12 min.
9. Change oven setting to broil for an additional minute or two, until
golden and bubbly.
10. Top with red pepper flakes and enjoy!

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Caramelized Mushroom Flatbread Pizzas
Ingredients:
8 oz. crimini (aka baby portobello mushrooms)
1 TBSP. avocado oil (or your favorite healthy oil)
1 shallot (approx. 1/4 cup chopped)
2 oz. Havarti or Mozzarella cheese
1 oz. parmesan cheese
2 large or 4 mini flatbreads
2-4 TBSP. pesto
1/4 cup chopped fresh spinach

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Directions:
1. Preheat oven to 350 degrees F.
2. Slice mushrooms, chop shallots, and grate your cheeses.
3. Bring a large pan or skillet to high heat (I set mine to an 8/10) so
the mushrooms have enough room.
4. Once hot, add 1 tbsp of oil and your mushrooms in a single layer if
possible.
5. Allow them to sear for 2 minutes untouched until golden on the
bottom, then sauté for an additional 2 minutes or until browned and
tender.
6. Reduce heat to medium, move mushrooms to the side.
7. Add a little drizzle of oil to the empty side of the skillet and add
your shallots.
8. Sauté briefly until crispy and browned.
9. Transfer mixture to a bowl/plate.
10. Spread pesto onto your flatbreads and top with some of the cheese
mixture (save half for topping).
11. Next add your mushroom-shallot mixture, remaining cheese, and
chopped spinach.
12. Place on a lined or greased baking sheet and place on the center
rack oven.
13. Bake for 5-8 minutes for mini naan or approx. 8-12 for large
flatbread.

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Cheesy Broccoli Kale Pesto Pizza
Ingredients:
3 fluffy flatbreads: naan or pita
1.5 tbsp olive oil
2 tsp minced garlic
salt and pepper to taste
2 cups of broccoli florets (6-8 oz.)
1-2 cups chopped kale
2-3 TBSP. pesto (homemade or store bought)
3/4 cup mozzarella cheese
1/2 cup cheddar, fontina, gouda, or gruyere cheese
1/4 cup parmesan cheese
1/8 tsp crushed red pepper flakes for topping (optional)

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Directions:
1. Preheat oven to 350 degrees F.
2. Arrange flatbread on a foil lined baking sheet.
3. Combine olive oil and minced garlic, spread evenly on each.
4. Bake 8 minutes.
5. While your flatbread bakes, fill a pot or skillet with 1 cup of water
and bring to a boil.
6. Quickly blanch your kale and broccoli for 1 minute.
7. Drain and remove from heat.
8. Season with salt and pepper as desired.
9. Once flatbreads are ready, spread generously with pesto and top
with a little bit of the cheese.
10. Add veggies and remaining cheese on top.
11. Bake for an additional 10-12 minutes, or until perfectly hot and
melty.
12. Top with crushed red pepper flakes (optional + spicy!) or an
additional sprinkle of parmesan cheese if desired. Crumbled feta
also makes a tasty topper! Dive in and enjoy!

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BBQ Hawaiian Flatbread Pizzas
Ingredients:
2 naan flatbreads
1 cup Havarti cheese
1/4 cup parmesan cheese
1/3-1/2 cup barbecue sauce
4-5 chunks of fresh pineapple sliced/diced
2 slices cooked bacon
2 slices deli ham
parsley to garnish

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Directions:
1. Preheat oven to 350 degrees F.
2. Spritz naan with olive oil and bake on a baking sheet for 5-8 min
until edges are golden.
3. For extra-crispy crust place flatbread directly on rack.
4. Top pizza with a mountain of the above toppings, sauce first, and
bake on a baking sheet for 8-12 minutes or until hot and melty.
5. Sprinkle some fresh parsley on top for a burst of color and enjoy!

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Barbecue Ranch Sweet Potato Pizza
Ingredients:
2 naan flatbreads
1 medium sweet potato peeled
1/4 cup barbecue sauce
1/2-1 cup freshly grated cheese
1/2-1 cup baby arugula
2 TBSP ranch dressing (see blog post for recipe)
1/4 cup chopped red onion

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Directions:
1. Pre-heat oven to 350 degrees F.
2. After peeling, slice your sweet potato using a sharpened chef's
knife or mandolin.
3. Bring a small pot of water to boil and toss the SP slices in for
approx 3-5 minutes.
4. Once tender, drain and set aside.
5. Slather each flatbread with BBQ sauce and sprinkle with a thin
layer of cheese.
6. Follow it up with a later of sweet potato and another layer of
cheese.
7. Bake at 350 F, straight on the rack, for 10-15 minutes or until the
crust is crisp and the cheese hot and melty.
8. Top with arugula, red onion, and a hearty drizzle of ranch and dig
in!

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Chicken Satay Flatbread Pizza
Ingredients:
1 tbsp. vegetable oil
2 skinless, boneless chicken breast halves, chopped
1 cup prepared Thai peanut sauce
1 bunch green onions, chopped
4 small (4 inch) pita breads
4 slices provolone cheese

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Directions:
1. Heat oil in a skillet over high heat.
2. Sauté chicken pieces in hot oil for 6 to 7 minutes. Do not
overcook!
3. Preheat oven to 425 degrees F (220 degrees C).

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Assembly Directions:
1. Spoon 1/4 of peanut sauce onto each pita.
2. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top
of each.
3. Top each 'pizza' with 1 slice cheese.
4. Place on a lightly greased cookie sheet and bake in the preheated
oven for 10 to 12 minutes, until the cheese is melted and bubbly.
5. Let stand for 1 to 2 minutes outside of oven before you cut with a
pizza cutter.

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Teriyaki Chicken Flatbread Pizza
Ingredients:
1 (15 oz.) can pineapple chunks, drained with juice reserved
2 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tsp. minced garlic
2 (10 oz.) cans refrigerated pizza crust dough
1 cup teriyaki sauce
1 small sweet onions, thinly sliced
1 cup shredded Cheddar cheese
1 cup crumbled feta cheese

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Directions:
1. Combine reserved pineapple juice, chicken, and garlic in a small
baking dish.
2. Cover, and refrigerate for 1 hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Remove chicken from pineapple.
5. Sauté chicken and garlic in a very hot pan, so that the chicken
browns just slightly.
6. Roll out pizza dough on a baking sheet in a flatbread elongated
shape.
7. Bake dough for approximately 7 minutes, and then remove from
oven.
8. Brush dough with a thin layer of teriyaki sauce, then a layer of the
onion, and top with Cheddar cheese.
9. Then top with chicken, reserved pineapple chunks, and feta cheese.
10. Bake for an additional 15 minutes, or until cheese is bubbly and
slightly browned.

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Jalapeno Popper Flatbread Pizza
Ingredients:
8 slices bacon, cut into 1-inch pieces
3/4 cup chopped onion
2 cloves garlic, chopped
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
1 (8 oz.) package cream cheese, cut into cubes
1/4 cup sour cream
1 large prepared flatbread pizza dough
1 cup shredded mozzarella cheese, or more to taste
1/2 cup shredded reduced-fat Cheddar cheese
4 jalapeno peppers, sliced into thin rings
1 tbsp. dried parsley flakes

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Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the bacon in a large skillet and cook over medium-high heat,
turning occasionally, until evenly browned, about 10 minutes.
3. Remove bacon with a slotted spoon to drain on paper towels,
reserving drippings in the pan.
4. Sauté onion in bacon drippings until translucent, 5 to 7 minutes.
5. Add garlic; continue to sauté until garlic is golden, 2 to 3 minutes.
6. Season the onion mixture with cumin, oregano, and black pepper.
7. Stir cream cheese and sour cream into the onion mixture until
smooth and spreadable.
8. Spread the cream cheese mixture evenly over the dough.
9. Top with mozzarella and Cheddar cheeses.
10. Arrange bacon and jalapeno pepper rings over the cheese layer.
11. Sprinkle parsley over the entire flatbread.
12. Bake in preheated oven until crust is firm and crispy and the
cheese is browned and bubbly, about 30 minutes.

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Greek Flatbread Pizza
Ingredients:
1 tbsp. olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh basil
2 1/4 tsps. lemon juice
1 1/2 tsps. dried oregano
Ground black pepper to taste
1 (14 oz.) package refrigerated pizza crust
1 tbsp. olive oil
1 cup shredded mozzarella cheese
1 large tomato, thinly sliced
1/3 cup seasoned bread crumbs
1 cup shredded mozzarella cheese
3/4 cup crumbled feta cheese

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Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat 1 tbsp. olive oil in a large skillet.
3. Cook and stir onion and garlic until tender, about 5 minutes.
4. Add spinach and continue to cook and stir until all liquid has
evaporated, 5 to 7 minutes.
5. Remove from heat and season with basil, lemon juice, oregano,
and pepper.
6. Allow mixture to cool slightly.
7. Unroll pizza dough on a large baking sheet into a flatbread shape
and brush with remaining 1 tbsp. olive oil.
8. Spread spinach mixture over dough, leaving a small border at the
edge of the pizza crust.
9. Top with 1 cup mozzarella cheese.
10. Press tomato slices into seasoned bread crumbs until coated.
11. Arrange tomatoes over pizza.
12. Spread remaining 1 cup mozzarella cheese and feta cheese over
tomatoes.
13. Bake in preheated oven until pizza crust is golden brown and
cheese is melted, about 15 minutes.

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Salad Flatbread Pizza
Ingredients:
1 ready made flatbread
4 oz. mixed salad greens
10 oz. cooked, boneless chicken breast halves, diced
1/4 cup Caesar salad dressing

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Directions:
1. Place the flatbread on a baking pan and top with the greens.
2. Place the chicken over the greens and drizzle with dressing.
3. Slice and serve.

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Crab Rangoon Flatbread Pizza
Ingredients:
1 cup vegetable oil for frying, or as needed
4 (3.5 inch square) wonton wrappers, cut into strips
1 (16 oz.) package pizza dough
6 oz. cream cheese, softened
6 tbsps. chopped green onions, divided
1/4 cup shredded Parmesan cheese, divided
4 oz. frozen crab meat, thawed
4 oz. shredded mozzarella cheese
2 tbsps. sweet chili sauce

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Directions:
1. Heat vegetable oil in a deep skillet over medium-high heat; fry
wonton strips until crisp, 2 to 4 minutes.
2. Transfer to a paper towel-lined plate to drain.
3. Preheat oven to 450 degrees F (230 degrees C).
4. Spread pizza dough onto a baking sheet in a flatbread shape.
5. Bake in the preheated oven until slightly brown, about 7 minutes.
6. Mix cream cheese, 1/4 cup green onions, 2 tbsps. Parmesan cheese,
and crab together in a bowl; spread onto the pizza crust.
7. Top with mozzarella cheese, remaining Parmesan cheese, fried
wonton strips, and remaining green onions.
8. Bake in the preheated oven until cheese is browned and melted,
about 8 minutes. Drizzle sweet chile sauce over top.

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Goat Cheese Flatbread Pizza
Ingredients:
1 (11 oz.) log goat cheese, crumbled
1 (7 oz.) jar roasted red peppers, drained and chopped
1 cup chopped sun-dried tomatoes marinated in olive oil, drained
4 pita bread rounds
1 cup fresh basil leaves, torn
1/2 cup balsamic vinegar

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Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Separate the pita breads by cutting around the outer edge, and
carefully prying the halves apart to make two rounds out of each
one.
3. Place the separated pita rounds onto cookie sheets.
4. Generously sprinkle goat cheese, roasted red peppers and sun-dried
tomatoes onto each one.
5. Bake the pizzas for 16 minutes in the preheated oven, or until the
crust is crisp.
6. As soon as the flatbreads come out of the oven, sprinkle with torn
basil, and drizzle with balsamic vinegar.

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Brussels Sprouts Flatbread Pizza
Ingredients:
1 tsp. extra-virgin olive oil
9 slices pancetta
5 tsps. extra-virgin olive oil
2 cloves garlic, minced
6 Brussels sprouts, trimmed and thinly sliced
1 (8 oz.) package shredded mozzarella cheese
1/2 tsp. fennel seed
1 large flatbread pizza crust

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Directions:
1. Preheat oven to 475 degrees F (245 degrees C).
2. Heat 1 tsp. olive oil in a skillet over medium heat.
3. Cook and stir pancetta until fat has been released, 3 to 5 minutes.
4. Transfer pancetta to a paper towel-lined plate.
5. Pour remaining 5 tsps. olive oil into the same skillet.
6. Cook and stir garlic until fragrant, about 20 seconds.
7. Add Brussels sprouts to garlic.
8. Cook, stirring constantly, until sprouts begin to brown, 5 to 10
minutes.
9. Transfer sprouts and garlic to a bowl and crumble cooled pancetta
over the mixture.
10. Add mozzarella cheese and fennel seed; toss to coat.
11. Place pizza crust onto a baking sheet and spread Brussels sprouts
mixture atop pizza crust.
12. Bake in the preheated oven until cheese is melted and bubbling,
about 10 minutes.

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Muffaletta Flatbread Pizza
Ingredients:
8 jumbo black olives, pitted
8 pitted green olives
2 tbsps. chopped celery
2 tbsps. chopped red onion
2 cloves chopped garlic
6 leaves chopped fresh basil
1 tbsp. chopped fresh parsley
2 tbsps. olive oil
1/2 tsp. dried oregano
Salt and freshly ground black pepper to taste
1 (16 oz.) package ready made flatbread pizza crust
1 tbsp. olive oil
1/2 tsp. garlic powder to taste
Salt to taste
2 oz. shredded mozzarella cheese
2 oz. shredded provolone cheese
2 oz. grated Parmesan cheese
2 oz. thinly sliced hard salami, cut into strips
2 oz. thinly sliced mortadella, cut into strips
4 oz. thinly sliced prosciutto, cut into strips

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Directions:
1. In a medium bowl, mix jumbo black olives, green olives, celery,
red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly
ground black pepper.
2. Cover and chill in the refrigerator until using.
3. Preheat oven to 500 degrees F (260 degrees C).
4. Sprinkle pizza crust with olive oil, salt and garlic powder.
5. Place the crust directly on the oven rack.
6. Bake for about 5 minutes.
7. Do not allow crust to become overly browned or crisp.
8. Remove from heat and allow to cool.
9. In a medium bowl, mix together mozzarella cheese, Provolone
cheese, Parmesan cheese, hard salami, mortadella and prosciutto.
10. Stir in the olive mixture.
11. Preheat the broiler.
12. Spread the cheese and vegetable mixture over the baked pizza
crust.
13. Broil 5 minutes, or until cheeses are melted and meats are lightly
browned.
14. Cut into 3 inch squares and serve immediately.

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BBQ Pulled Pork Flatbread Pizza
Ingredients:
1 (14 oz.) package prebaked flatbread pizza crust
2 tbsps. barbeque sauce
1 tsp. chipotle chili powder
Salt and ground black pepper to taste
1/2 cup prepared pulled pork
1/8 cup sliced onion
1/8 cup sliced red bell pepper

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Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the pizza crust onto a baking sheet.
3. In a bowl, mix the barbeque sauce with chipotle chili powder.
4. Season with salt and black pepper.
5. Spread the sauce over the pizza crust.
6. Arrange pulled pork, sliced onion, and red bell pepper slices
evenly over the pizza.
7. Bake in the preheated oven until the toppings are hot and the pizza
crust is crisp on the bottom, 12 to 15 minutes.

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Smoked Salmon Flatbread Pizza
Ingredients:
1 (12 inch) pre-baked flatbread pizza crust
1 tbsp. olive oil
1 cup smoked salmon, cut into 1/2 inch pieces
1/2 (6 oz.) jar marinated artichoke hearts, drained and quartered
2 tbsps. chopped sun-dried tomatoes
2 cups shredded mozzarella cheese

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Directions:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Spread the olive oil over the pizza crust, then sprinkle with the
smoked salmon, artichokes, and sun-dried tomatoes.
3. Sprinkle the mozzarella cheese evenly over the pizza.
4. Bake in the preheated oven until the cheese has melted and is
bubbly, 10 to 15 minutes.

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Ham Asparagus Ricotta Flatbread Pizza
Ingredients:
1 cup fresh asparagus, trimmed
1/2 cup ricotta cheese
1/4 cup olive oil
2 cloves garlic, minced
1 pinch red pepper flakes
Salt and freshly ground black pepper to taste
2 tbsps. heavy cream
2 tbsps. chopped herbs, such as basil, parsley, rosemary, thyme
1 pound pizza dough
1 tbsp. flour, for dusting
1/2 cup diced smoked ham
1/2 cup shredded sharp white Cheddar cheese
1 tbsp. finely grated Parmigiano-Reggiano cheese

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Directions:
1. Preheat an oven to 550 degrees F (285 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Add asparagus and cook uncovered until just tender, about 2
minutes.
4. Drain in a colander, then immediately immerse in ice water for
several minutes.
5. Once asparagus is cold, drain well and set aside.
6. Combine ricotta, olive oil, garlic, red pepper flakes, salt, black
pepper, and heavy cream in a small bowl.
7. Stir in fresh herbs (if using) and set aside.
8. To shape the pizza dough, sprinkle the countertop and dough
surface with flour and lightly pat flat.
9. Use a rolling pin to form an elongated flatbread shape.
10. Transfer to a baking sheet.
11. Spread ricotta mixture over crust, top with ham and asparagus.
12. Sprinkle with Cheddar and Parmigiano-Reggiano cheeses.
13. Place baking sheet on the bottom rack of the preheated oven and
bake for 5 minutes.
14. Transfer the baking sheet to the top rack and bake for an additional
5 minutes.

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Honey Sriracha Chicken Flatbread.
Ingredients:
1 pint cherry tomatoes
2 tbsps. olive oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
2 tbsps. honey
2 tbsps. sriracha
2 shallots, thinly sliced
6 oz. gruyere cheese, freshly grated
3 tbsps. chopped peanuts, for topping
fresh cilantro for topping

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Flatbread Ingredients:
1 3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 cup water
1/3 cup olive oil plus more for brushing

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Directions:
1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with foil and place the cherry tomatoes on the
sheet.
3. Drizzle with 1/2 tbsp. olive oil and sprinkle with salt and pepper.
4. Roast for 20 minutes, or until the tomatoes are bursting.
5. While the tomatoes are roasting, heat a large skillet over medium
heat.
6. Season the chicken with the salt, pepper, paprika and garlic
powder.
7. Add 1 tbsp. of olive oil to the skillet. Once hot, add the chicken
and cook until golden on all sides, about 5 to 6 minutes, tossing
once or twice during cook time.
8. Drizzle with 1 tbsp. honey and 1 tbsp. of the sriracha and cook for
1 minute.
9. Transfer the chicken to a plate.
10. Reduce the heat to low.
11. Add the remaining olive oil to the skillet.
12. Place the shallots with a sprinkle of salt into the skillet and drizzle
with 1 tbsp. honey.
13. Cook, stirring often, until the shallots are caramely and golden.
14. Transfer them to a bowl.
15. In a bowl, combine the flour, baking powder, salt, basil, oregano
and garlic powder, stirring to combine.
16. Add the water and olive oil and mix with a spoon until the dough
comes together.
17. Use your hands to finish bringing it together into a ball, then knead
it a few times on a floured surface.
18. Roll and press the dough into a 12” skillet.
19. Heat a large oven-safe skillet over medium-high heat.
20. Brush the skillet with olive oil then gently and carefully place the
dough into the skillet.
21. Cook until bubbles begin to form, about 2 to 3 minutes. Brush the
top of the dough with olive oil then flip it over with kitchen tongs.
22. Reduce the heat to medium.
23. Sprinkle half of the cheese over the dough.
24. Place the roasted tomatoes, chicken and shallots all over the top.
25. Add the other half of the cheese.
26. Drizzle with the honey and the sriracha.
27. Place the skillet in the oven and cook for 15 minutes, just until the
cheese is bubbly and golden.
28. Top with the fresh cilantro, peanuts and extra sriracha if you wish!
You can slice the flatbread in the skillet or slide it out onto a
cutting board.

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Thai Chicken Flatbread Pizza
Ingredients:
2 naan flatbread pizzas
2 chicken breasts chopped into bite size pieces
1 tsp. olive oil/coconut oil

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Peanut Sauce Ingredients:
1 tbsps. soy sauce
2 tbsps. water
2 tbsps. brown sugar
1 tbsp. lime juice
1 tsp. fish sauce (may sub. soy sauce)
1/2 tsp. Sriracha/Asian hot chili sauce
1/2 tsp garlic powder
1/2 tsp. dried basil
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup peanut butter

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Toppings Ingredients:
1/8 red onion, thinly sliced
2 cups shredded mozzarella cheese
1/2 cup white bean sprouts
1/3 cup Matchstick carrots

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Coconut Crema Ingredients:
1/2 of a 5.3 oz. container coconut yogurt
1 1/2 tbsps. mayonnaise
1/2 tsps. honey
1/2 tsp. lime juice

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Garnish Ingredients:
Chopped cilantro
Chopped peanuts

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Coconut Crema Directions:
1. Whisk all the ingredients together in a medium bowl until smooth.
2. Store in the refrigerator.
3. Preheat oven to 400 degrees F and line a baking sheet with foil or
nonslip mats (for easy cleanup).
4. Set aside.
5. Whisk all the Peanut Sauce ingredients together in a medium bowl
except for the peanut butter.
6. Set aside.
7. Heat oil over high heat in a large nonstick skillet.
8. Add chicken and sauté just until no longer pink (does not need to
be cooked through).
9. Add prepared Peanut Sauce (except for peanut butter) and simmer
with chicken for two minutes.
10. Stir in peanut butter until smooth and completely combined.
11. Evenly divide Chicken Peanut Sauce between flatbread and spread
almost to edges.
12. Evenly divide and layer cheese, red onions, carrots, and sprouts on
each of the flatbreads.
13. Bake for 10 minutes then broil until cheese is golden if desired.
14. Garnish with crushed peanuts, cilantro and Coconut Crema.

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Philly Cheesesteak Flatbread
Ingredients:
16 oz. pizza dough or store-bought flatbread
1 pound thinly sliced ribeye
1 large onion finely sliced
2 cups mozzarella cheese
2 tbsps. vegetable oil
Olive Oil
Salt and Pepper to Taste

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Directions:
1. Preheat oven to 400 degrees.
2. Heat a large skillet over medium-high heat.
3. Drizzle pan with one tbsp. of vegetable oil.
4. Add steak and cook 60 seconds per side.
5. Remove from skillet.
6. Reduce heat to medium.
7. Add remaining vegetable oil to the skillet then add the sliced
onion.
8. Sautée about 10 minutes until transparent.
9. To assemble flatbread, add cheese and then top with steak and
sautéed onions.
10. Bake at 400 degrees for 15 minutes or until cheese is melted.

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About the Author

Laura Sommers is The Recipe Lady!

She lives on a small farm in Baltimore County, Maryland and has a passion
for food. She has taken cooking classes in Memphis, New Orleans and
Washington DC. She has been a taste tester for a large spice company in
Baltimore and written food reviews for several local papers. She loves
writing cookbooks with the most delicious recipes to share her knowledge
and love of cooking with the world.

Follow her on Pinterest:

http://pinterest.com/therecipelady1

Visit the Recipe Lady’s blog for even more great recipes:

http://the-recipe-lady.blogspot.com/

Visit her Amazon Author Page to see her latest books:

amazon.com/author/laurasommers

Follow the Recipe Lady on Facebook:

https://www.facebook.com/therecipegirl

Follow her on Twitter:

https://twitter.com/TheRecipeLady1

Please take a moment to leave a review for this book. It really helps me out as well as my family. I
appreciate every reader and I work hard to bring you the best cookbooks that I can at the most
reasonable price. Thank you!

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Other Books by Laura Sommers

German Christmas Cookbook

Christmas Hot Chocolate Recipes
Christmas Fruitcake Recipes
Christmas Cookies
Christmas Pie Cookbook
Christmas Eggnog Cookbook
Christmas Coffee Cookbook

Christmas Candy Cane Cookbook

Christmas Gingerbread Recipes

Christmas Stuffing Recipes

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Marcus Baker Wednesday shirt from Ginny and Georgia

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This is My Crab Eating Shirt

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Jesus Disco Tee Shirt

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