Turn the pizza around if the one side is browning faster than the other. Check for doneness after 8-10 minutes - it may take a few minutes longer.Place under the broiler for 2 to 3 minutes until hot. Ive had a grand ol time making Spicy Egg Salad. Cook mushroom slices in a non stick skillet over high heat until soft, about 5 minutes. It was exciting to use Flatout in a new way and continue to come up with fresh ideas for the flatbread. Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves. In a small bowl whisk together olive oil, garlic, and parmesan cheese.Place the finished dough onto the prepared pizza peel and add the toppings of your choice.Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide. If you're in need of a light and easy meal, try the BLT wrap or Turkey Bacon Ranch wrap Both are under 300 calories and Weight Watchers approved Course Main Course. Sprinkle your work area with a little flour.Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.Pull up and cut off a 1/2 pound (orange-size) piece of dough.Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature. 1 Flatout Flatbread Artisan Thin Pizza Crust 1/2 cup cheddar cheese 2 eggs, lightly scrambled 1 Flatout Flatbread 1/2 cup mushrooms, cooked 1/2 cup arugula.Refigerate at least 3 hours before using. Refrigerate and use over the next 14 days.A reduction in gas will make your pizzas and flatbreads dense. DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible.Allow to rise at room temperature for 2 hours.Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
#Flatout flatbread recipes full#
Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife. Measure the flour using a "swoop and sweep" method.Spread an even layer of the fresh mozzarella over the flatbread, then arrange the eggplant slices and prosciutto over the cheese. Bake at 375F for two minutes, then remove from the oven. Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl preferably, in a lidded (not airtight) plastic container or food-grade bucket. Place Flatout flatbread on a cookie sheet.I am endorsing this giveaway, which is being handled by Flatout, and am in no way responsible for the outcome. All opinions and recipe creations are my own. This is a sponsored post for Flatout® Thin Crust Flatbreads. You can also Tweet your answer, comment on my Facebook page under the post, or comment on my Instagram Flatout Flatbread Pizza photo.Ĭlick on the photo below for a coupon for 50¢ off all Flatout Flatbreads, too. To enter the Giveaway, simply comment below and tell me why “I #FlatoutLove Food because….” For Turkey Bacon Ranch Wrap: 1 Flatout Light Original flatbread. Flatout Foldit Flatbreads (100% whole wheat with flax).This pizza is not only delicious, it also has lots of protein, greens, and fiber.įlatout has been very generous enough to sponsor a Giveaway where 8 lucky winners will each get 5 bags of their products. To make this flatbread pizza quick and easy, I used Flatout Flatbread which is high in fiber (9 grams per serving). Check us out at for tons of recipes and unique ways to use Flatout flatbreads 1.FILL IT Load one end with your favorite fillings 2. I’ve recently noticed many restaurants in San Francisco adding this topping to flatbreads, pizzas, and more. You have an over-easy or sunny-side up egg which you use the pizza crust to soak up the yolk. The concept was weird, but the taste factor made complete sense. I originally tried the egg over pizza back in 1999 when I was living in Madrid, Spain.
Pizza time is here again and I’ve been obsessed with adding an egg to my pizza.
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