The really great thing about making flatbreads/pizzas is that the combinations are endless; cheese, vegetables, herbs, sauces and proteins are fun to switch up to your mood or whatever is seasonal at your local market!!! Two of my "go-to's" are a triple mushroom pesto flatbread with arugula and blue cheese AND a classic margarita with tons of fresh basil from my garden! Its really up to you what you do!!! Its also a great interactive dinner party where you chop up a bunch of toppings and let your guests play with their dinner!!! Mmmmm
Here you go...
These amounts are to make one fair sized of each flatbread (good for 2 ppl as dinner or 3-4 as a starter)
(Look for whole wheat and flavoured dough options too! Mix it up)
Triple Threat Mushroom
2 c of assorted funghi (I use cremini, shitake and oyster)
3 ish sprigs of fresh thyme
1/2 c of a good quality blue cheese or gorgonzola (I eyeball these amounts)
3 tbsps of good quality store bought (homemade) basil pesto
1 clove of garlic
A good splash of EVOO
A handful of arugula
I heat my pan at med high heat, add oil and saute garlic and shallots for 2 mins until they become translucent. Add in mushrooms and thyme, trying not to overcrowd (may have to do a couple batches) and cook until the moisture has evaporated.
Spoon your pesto on crust, add mushroom mixture and crumble blue cheese (brie is yummy too) atop. Bake @ 375 for 13-17 mins depending on how you like your pizza!! Then I just throw some arugula on top to add a peppery fresh element. Bon appetite!
1-2 heirloom tomatoes sliced (pint of grape tomatoes chopped)
3 bunches of fresh basil (more for garnish if you so choose)
4-5 boccaccini cheese (large size-cut in slices)
1 c of tomato herb sauce (again can be made fresh or store bought- will post fresh soon)
Again throw dough in for 3-4 mins and remove. Add sauce, arrange tomato, boccaccini slices and whole basil leaves. Bake for at least 12-16 mins, but pay attention that the leaves don't burn. Feel free to crack pepper, drizzle EVOO or/and add additional basil before serving. Yumms.
Some other great pairings to get you started;
-grilled pear/figs, onions and parm with a balsamic drizzle (no sauce)
-prosciutto, roasted peppers and spinach (fresh or sauteed)
-sauteed onions, mushrooms and goat cheese
Whatever you feel, follow your tummy and cook with Love!