04.29.15

FLATBREAD PIZZAS!

in the spirit of making my own pizza in tuscany (see here) we are going to show you this insanely easy method of preparing these flatbread pizzas! this makes it a no fuss plan for a great evening with friends. ivan tried out two different recipes using the above technique and throwing on some seasonal ingredients. they both turned out great!

DSC_2735

FLATBREAD PIZZAS

Dough yields 6 individual servings

• 1 pound raw pizza dough (found in the bakery section of your grocery store,  Trader Joes has a great one too!)
• 2 cups basil
• 2 garlic clove
• 16 ounces fresh mozzarella
• 3 apricots sliced
• quarter of a red onion
• 1 cup arugula
• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 ounces prosciutto
• 1 tablespoon pine nuts
• salt and pepper to taste

MAKING THE FLATBREAD PIZZAS: Bring raw pizza dough to room temperature and roll into 6 individual balls. Begin to stretch and shape to a desired size. We stretched ours to fit comfortably onto our panini press, which came about 5 inches in width and 10 inches in length (the perfect size for individual size pizzas). Once stretched and shaped set onto a pre heated panini press on high heat. Keep on high temperature for about 2-3 minutes or until golden brown lines form.

Pesto Sauce: Combine 2 cups basil and 2 cloves of garlic in a food processor and pulse until coarsely chopped. Slowly add the 1/3 cup extra virgin olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the 1 tablespoon of pine nuts. Pulse until blended. Season with salt and pepper to taste.

Making the toppings: In a small bowl mix one cup of arugula with 2 tablespoons balsamic vinegar and 1 tablespoon extra virgin olive oil. Mix well and season with salt and pepper to taste.
Slice 3 apricots and slightly grill on panini press on medium heat for about 15 to 20 seconds (They grill quickly!). Slice the red onion and grill the same way. Doing so brings out the flavors of both the apricots and onion.

Proceed to top your pizzas with a layer of pesto then the fresh mozzarella. For a savory pizza, add the prosciutto mixed in with the arugula. For a sweet pizza, top with the grilled apricots and red onions with arugula.

photos and styling by: Ivan Solis 

12 COMMENTS

Add your own

    Delicious! I love how you can make these ANY way!

    Liz says:

    These look amazing and I love how customizable they are!

    xo, Liz
    http://lipstickandconfetti.com

    Ainslie says:

    We make these all the time, but as a celiac, I’ve had to learn to make my own flatbreads…the best (and easiest) I’ve found is equal parts natural yogurt and self raising flour (gluten free or gluten full!). It’s super fun to make the dough also, for all you adventurous folks out there!

    Kathryn says:

    Mmm love experimenting with different pizza toppings. I need to be more adventurous with mine!
    http://www.liquidgrain.co.uk

    Elle says:

    uhm, yum! now i’m crazy hungry!

    Kim says:

    These flatbreads look soooo good! I’m going to try making them on the grill. 🙂

    Well these look delicious! We’re big fans of grilled flatbread in this house! And those measuring spoons are fantastic!

    TiffanyMA says:

    These look scrumptious and healthy too! I can’t wait to try them!

    Madison says:

    WHERE are those measuring spoons from? I’m in love.

    Ingrid says:

    These look so good! I need to try to make it.

    Amy says:

    What can you use to cook the flatbreads if you don’t have a panini press? I would love to make these!

    This must be delicious! Looks great 🙂

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