Veggie Flatbread
Flatouts www.flatoutbread.com
I found them at Costco sold in a three-pack. They freeze well.
Oven-baked tomatoes:
Slice plum tomatoes in 1 inch slices and place on baking sheet. Sprinkle with olive oil, coarse sea salt, pepper and crushed garlic. Bake at 350 for 1 hour. Turn off oven and let baking continue until cool. Place in jar and refrigerate. Can be used in salads, on pizza or eaten straight from the jar!
Sautéed mushrooms (package of your choice):
Slice mushrooms and sauté in pan with sea salt, pepper, ½ tablespoon each of grape seed oil, olive oil and butter until soft.
Sautéed zucchini and yellow squash (2 each):
Slice zucchini and squash in ½ inch coins and then quarter. Sauté in pan with sea salt, pepper, ½ tablespoon each of grape seed oil, olive oil and butter until tender but not too soft.
Caramelized onions:
Slice 1 large onion in ¼ inch slices. Sauté in pan with sea salt, pepper, ½ tablespoon each of grape seed oil, olive oil and butter until translucent. Add 1 tablespoon brown sugar and continue to sauté for another minute. Place in jar and use as a marmalade.
Line flatout with tomatoes, mushrooms, zucchini, squash and onions. Dot with small pats of goat cheese and fresh mozzarella. Toss fresh basil strips on top and sprinkle with Parmesan Romano cheese and oregano. For a kick, add red pepper flakes.
Bake at 350 for 15-20 minutes. The flatout will absorb the oils from the sautéed vegetables. You can bake until crispy or soft depending on preference. This can also be grilled. Note: grape seed oil has a light flavor and is healthy and typically less expensive than olive oil. It has a high smoke point for sauté and stir-fry. You can use olive oil if you wish. Combining small amounts of all three gave the vegetables a great flavor and texture. You can add any sort of vegetables to make this a healthy and great tasting pizza. The multi-grain with flax flatout bread is high in fiber – 8 grams, and also has 9 grams of protein. Packs a powerful, healthy punch!
Recipe page is up!
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