Brie and Apple Flatbread

Ingredients:

• 3–4 tablespoons extra virgin olive oil
• 1 pound pizza dough
• 2 small McIntosh apples (peeled, cored, thinly sliced)
• 6 ounces Brie cheese (rind removed and sliced)
• 1 tablespoon chopped fresh sage
• Honey for drizzling

1. Preheat the oven to 425 degrees F (220 degrees C) and position the rack in the middle.
2. Grease your baking pan or pizza stone with olive oil. Stretch out the pizza dough to fit the pan comfortably.
3. Layer Brie slices evenly over the dough, leaving a half-inch border around the edges. Top with sliced apples and sprinkle chopped sage.
4. Bake for 15-20 minutes until the edges are golden brown and the cheese has melted.
5. Remove from oven and drizzle honey over the top before slicing into pieces.

Berry and Brie Flatbread

Um yummy!!!  Rossy was making fun of this meal (since no meat) BUT it was delicious!!  We all LOVED it!!!  Such a quick fix too!!!

Serves 4

Ingredients

• 1 large flatbread such as Trader Joes
• 1 tablespoon olive oil
• 4 tablespoons apricot jam exact measurement not needed!
• 8oz round brie cut into slices
• 6 oz Fresh berries raspberries, blackberries, strawberries or any one on its own

For Topping

• balsamic glaze
• fresh basil
• hot honey
• flaky salt or kosher salt

Instructions

• Preheat grill to medium or medium low heat and set up for indirect grilling (meaning there's an area of your grill without flames, if possible). Note: You can replace all grill steps in this recipe with a preheated 425° oven and baking sheet if you'd like to cook this indoors. Have a large cutting board as a work surface next to your grill, as well as a large metal spatula.
• Brush olive oil over flatbread to cover surface lightly. You can place your flatbread directly on grill grates, or use a grill-safe pan if you have one. Place on grill and cook for a minute or two to heat up and start crisping. The timing here greatly depends on your grill so just keep an eye on it. The goal here is to finish with the bottom crispy but not burnt!
• Transfer flatbread to your work surface and spread a very light layer of jam across the top. Top with slices of brie and tuck in as many berries as you like. I like to put some on top and also tuck a few in partially under slices of cheese. Return flatbread to grill, close lid, and cook until cheese is melty and bottom is toasted and crisp, it should only take a few minutes.
• Remove from grill and top with a drizzle of balsamic glaze, hot honey if desired. Mince up basil right before sprinkling on top and sprinkle with a little bit of flaky salt.
• Slice into pieces and serve immediately.

Mini Naan Pizza

I've been on the search for easy and quick lunch ideas - this was perfect!!!  Kiddos can top it with whatever they want and it takes 15 min from start to finish!!!  Perfection!!

Ingredients:

Mini Naan bread (or English Muffins)

Pizza Sauce

Shredded Mozzarella Cheese

Any toppings: pepperoni, sliced veggies, olives

Spread sauce on the naan/english muffin, sprinkle cheese, and add toppings.  Bake at 375 degrees for 8-10 minutes, or until the cheese is melted and slightly golden.

Caramelized Pear and Gorgonzola Flatbread

 Serves: 6

Ingredients:

• 1 flatbread crust
• 2 pears, thinly sliced
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• 4 oz Gorgonzola cheese, crumbled
• 2 tablespoons honey
• Fresh arugula for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add onion and cook until caramelized, about 15-20 minutes.
3. Spread the caramelized onions over the flatbread crust.
4. Arrange pear slices on top and sprinkle with Gorgonzola cheese.
5. Drizzle with honey.
6. Bake for 10-12 minutes, until the flatbread is crispy and the cheese is melted.
7. Garnish with fresh arugula and serve warm.

Smoked Salmon Flatbread

Had Megan over for our annual Christmas Tree picnic tonight, so we needed a new flatbread for the event.  This was SUPER tasty - we heated it up a little but was delicious cold too :)

Serves 2

Ingredients

• 1 store bought flatbread
• 4oz cream cheese, softened (see note 1)
• 1 tsp fresh dill
• 1/2 tsp lemon zest
• 4oz cold smoked salmon
• 1/2 tomato, sliced
• 1/2 Tbsp capers
• Arugula, for garnish
• Lemon juice

Instructions

1. Preheat oven to 400°F.
2. Bake flatbread 4-6 minutes, until starting to crisp.
3. Add dill and lemon zest to cream cheese. Mix well.
4. Spread cream cheese mixture on flatbread. Arrange salmon, tomatoes, capers and arugula on top. Squeeze on lemon juice and serve.

Smoked Pizza on the Traeger

 It was the most gorgeous night ever and since there wasn't a pizza farm nearby, I made Rossy get as close as possible :)  Love myself some smoked flatbread!!!

INGREDIENTS

  

• 16 oz pizza dough
• 1 cup pizza sauce
• 1.5 cups mozzarella cheese
• 20 pepperoni slices
• 1/3 cup ricotta cheese
• 1/2 bell pepper diced
• 8 oz mushrooms sliced
• 2 tbsp olive oil
• 1 tbsp Italian seasoning

INSTRUCTIONS

 

• Remove your pizza dough from the refrigerator - it will be easiest to work with at room temperature
• Turn Traeger to Smoke - in about five minutes the Traeger will smoke.  Be sure the lid is open for this portion. Be sure your pellet hopper is full.
• Once smoke dissipates, turn temperature dial to 500 degrees F. High heat = crunchy crust!
• Place pizza stone or pan on grill grates while it comes up to temp
• While grill is coming to temp, prepare your pizza toppings

  Gather all toppings and dough on a tray or large cutting board - as you'll be preparing your pizza on the Traeger!
• When the Traeger is up to temperature:

  Sprinkle pan with either olive oil or corn meal

  Start stretching your dough into a circular shape

  Place your stretched pizza dough onto the HOT pizza stone or pan.

  Stretch and push the dough to fill the pizza pan.

  It's really important for your pan to be HOT! This ensures that the bottom of the crust gets super crispy!
• Top the pizza with sauce, cheese and toppings.
• Close lid and grill for 10-15 minutes until cheese is golden brown

  
  
• Remove pizza from Traeger and let rest for five minutes.
• Cut & Serve!

Steak and Pesto Flatbread

Since I don't like pizza I always try to find new recipes for flatbread and this was AMAZING!!!  SUPER YUMMY!!!

Ingredients:

4 Naan Breads

3/4 cup pesto

1/2 cup top sirloin steak

1 tablespoon butter

8oz soft mozzarella cheese, cut into pieces

2 large brown onions

2 tablespoons avocado oil

1 tablespoon kosher salt

1/2 tablespoon olive oil

For sauce:

2 tomatoes, chopped

1/2 tablespoon olive oil

1 large garlic clove

salt and pepper to taste

For flatbread construction:

1/4 cup homemade sauce

1/2 cup provolone/mozzarella blend divided

2 tablespoons shallots, minced

1 cup spinach

5oz medium rare filet, thinly sliced

1/4 cup blue cheese crumbles

2oz fresh mozzarella shredded

 

Cranberry Flatbread with Goat Cheese

Another year of Christmas Tree Picnic party with Megan and we made up this delicious and festive flatbread!!!  I thought it was a little sweet for my liking but Megan and Rossy gobbled right up!!!  It would be perfect for a Christmas app too!!!

Ingredients

• 1 ½ cup fresh cranberries
• 3 tablespoons pure maple syrup
• 1 tablespoon finely chopped shallot
• ½ teaspoon chopped dry thyme
• ¼ teaspoon salt
• 2 purchased flatbreads, (14 oz package)
• 1 4-ounce package fresh goat cheese, crumbled

Instructions

1. Preheat oven to 375 degrees F.
2. Mix cranberries, maple syrup, shallot, thyme and salt in an 8 by 8-inch baking dish. Roast, stirring once or twice, until the cranberries burst and the mixture is bubbling and caramelizing along the edge, about 15 minutes. Remove from oven and stir until the cranberries are broken down and the mixture is thick. Set aside.
3. Lay flatbreads out on work surface. Spread the hot cranberry mixture over the flatbreads, dividing evenly. Top with the goat cheese. Bake directly on the oven rack until the cheese is softened and flatbread is crispy, 8 to 10 minutes. Cut into 8 small wedges or strips each.

Chicken, Tomato, Pesto Flatbread

Needed another easy camp meal :)  This was it -- super delicious and made in our camper at a rest stop!!!  DELICIOUS!!!

Ingredients:

2 cans chicken

naan bread

grape tomatoes

pesto

sliced mozzarella

Salmon Flatbread

Well 3 out of the 4 of us thought this was delicious :)  Evan just wanted to eat the salmon hahaha We don't have an air fryer at home so we just made this on the grill, but it was super easy and good!!

Serves 4

Ingredients:

1T red wine vinegar

olive oil

capers, chopped

1 scallion, finely chopped

1 pint grape tomatoes

1lb skinless salmon fillet, cut into 1 1/2 inch pieces

1T parsley

Greek yogurt

4 pieces naan or flatbread

2 cups arugula or kale

Crumbled feta cheese

Salt and pepper

In a small bowl, combine 1T each red wine vinegar, olive oil, capers, scallion, and pepper; set aside.

Heat air fryer to 400 degrees.  In bowl, toss 1 pint grape tomatoes, 1T oil, and 1/4 teaspoon kosher salt and pepper.  Season 1lb skinless salmon fillet with 1/4 teaspoon each salt and pepper.

Place salmon in single layer on 1 side of air fryer and add tomatoes to remaining space (piling them is great). Air fry until salmon is barely opaque throughout, 6 min.

Transfer tomatoes to bowl with vinegar-scallion mix and toss to combine, then toss with vinegar-scallion mix and toss to combine, then toss with 1T chopped parsley.

Spread Greek yogurt on Naan/flatbread (warmed), top with salmon and arugula/kale, then spoon tomato mixture on top.  Sprinkle with sliced scallions and feta.

Smoked BBQ Blue Cheese Chicken Pizza

So we have been wanting to make pizza on the Traeger smoker but always thought we needed a pizza tray or something!!  BUT NOPE!!  This was SO delicious and tastes like it took forever!!

Ingredients:
1 ball of pizza dough
4 tablespoons olive oil
1/2 cup yellow onion, minced
2 cloves garlic, minced
1 cup ricotta cheese
2 tablespoons heavy cream
1/4 teaspoon oregano
kosher salt and ground pepper
2 cups shredded mozzarella cheese (about 8oz)
3 cups cooked chicken, shredded
1/2 cup store bought sweet and spicy BBQ sauce
3/4 cup sliced banana peppers, drained
3/4 cup crumbled blue cheese, about 3oz
3 green onions, chopped
red pepper flakes, optional

Bring your store bought or risen pizza dough to room temperature if it has been refrigerated.  Drizzle 2 tablespoons of the olive oil on pan and then gently press and poke the dough onto a pan with your fingers.  Let it rise -- cover with plastic wrap and set in a warm area of the kitchen to rise for another 30 minutes or until it has doubled in height.

Preheat Traeger or grill to 450 degrees.

While the dough is rising, heat the remaining tablespoon of olive oil in a saute pan over medium heat.  Cook the onion until translucent, about 4 minutes.  Add the garlic to the pan and cook for 1 minute, stirring so it doesn't burn.

Remove from the heat and transfer to a medium size bowl to cool.  Stir in the ricotta cheese, heavy cream, oregano, and 1 tablespoon of olive oil.  Season with salt and pepper.

Lay the dough on the grill for 5 minutes to cook one side.  Remove to from the grill and flip the dough so that the grilled side is facing up.  This is the side you'll put sauce and toppings on.  The bottom side should be the raw side.

Within a 1 inch border of the edge, gently press the middle of the dough down a bit.  Spread the ricotta cheese mixture on the dough leaving a 1 inch border.  Top with Mozzarella cheese.

Toss the chicken breast with BBQ sauce in a small bowl.  Distribute the chicken, banana peppers, and half of the blue cheese evenly over the pizza.

Bake for 10-15 minutes or until the bottom is crisp and cheese has melted.  Top with the rest of the blue cheese and green onions.  Cut and Serve!

Smoked Margarita Pizza

So we have been wanting to make pizza on the Traeger smoker but always thought we needed a pizza tray or something!!  BUT NOPE!!  This was SO delicious!!!

Ingredients:
16oz ball pizza dough (Trader Joes has great dough or you can get frozen dough from Cub and just let it thaw and rise)
1 teaspoon olive oil
1 tablespoon cornmeal
14oz pizza sauce of choice
8oz mozzarella
1-2 roma tomatoes
1 pint grape/cherry tomatoes
fresh basil

Preheat the Traeger or your wood pellet grill to 450 degrees.  This works best on a clean grill.

Stretch the pizza dough out with your hands and a rolling pin with the olive oil.

Dust the dough lightly with the cornmeal to help with sticking to the grill.

Lay the dough on the grill for 5 minutes to cook one side.  Remove to from the grill and flip the dough so that the grilled side is facing up.  This is the side you'll put sauce and toppings on.  The bottom side should be the raw side.

Spread the sauce and lay on the cheese and tomatoes.

Place the pizza back on the grill for 8-1o minutes, or until the edges are crispy and the cheese is melted.

Remove the grill, top with basil, cut and serve.

Fig, Pear, Walnut Flatbread

Needed a new pizza for Christmas tree picnic night and this was delicious!!!  Couldn't find figs anywhere so I had bought fig newtons and was going to scrape out the inside hahahaha BUT a friend hooked me up at a xmas party with some dried figs and those worked great :) 

ingredients

• 1/2 pound pizza dough
• 1 tbsp olive oil
• 1/4 onion, sliced in long strips
• 1/3 to 1/2 cup goat cheese, crumbled
• 70g brie cheese, sliced into thin strips
• 5 to 6 small figs, sliced
• 1/4 cup pear, diced
• 1/4 cup fig balsamic vinegar
• a handful of arugula
• a small handful of walnuts
• drizzle of honey

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instructions

1. If making homemade dough, prepare the dough according to the recipe. If using store bought dough, defrost to room temperature.
2. Start by beginning to caramelize the onions on a pan with 1 tsp of olive oil over low to medium heat. Stir occasionally, and cook until the onions are a golden brown color (about 30 minutes to 1 hour).
3. When the onions are about halfway done, set oven to 450F.
4. Roll out your pizza dough to about a 10-12 inch circle.
5. Spread 1 tbsp of olive oil evenly over the pizza dough, leaving an edge around the circle for the crust.
6. Spread out the slices of brie cheese evenly. Sprinkle the goat cheese crumbles over the pizza, trying to fill in the gaps between the brie cheese slices.
7. Place the fig slices evenly across the pizza. Sprinkle the diced pear over the pizza.
8. Bake until the crust is golden, about 10-15 minutes.
9. While the pizza is in the oven. Heat the balsamic vinegar on the stove until it comes to a low simmer. Continue to simmer the vinegar until it thickens up to a glaze consistency and reduces to about 1/3 of its original volume, about 5-10 minutes.
10. Remove the pizza from the oven. Spread a handful of arugula over the pizza. Top with a handful of small walnuts. Add a small honey drizzle over the pizza, followed by a light drizzle of your reduced balsamic glaze sauce. Serve.

notes

• Don't rush the caramelized onions. You won't be able to make them caramelize faster. If you cook them on too high heat, you will end up with black, burnt onions.
• You can caramelize a large bunch of onion slices at once and store the extra in the fridge for up to a week to use later.
• Make sure to heat up the vinegar slowly and only simmer on low heat. Remove from the heat as soon as it thickens up. If you heat it on too high heat or for too long, it will turn into a sticky, thick gooey mess.
• You can also make extra balsamic reduction glaze and store it in a sealed jar in the fridge for up to a week.

Roasted Grape and Brie Pizza

 This was pretty good -- not AMAZING like I wanted it to be, but I would have again!!  Just not a good meal for leftovers hahaha

Ingredients

·       2 cups grapes

·       1 tablespoon olive oil

·       kosher salt (about 1/4 teaspoon)

·       1/2 tablespoon finely minced rosemary

·       Neapolitan style pizza dough

·       1 wedge brie cheese

·       extra fresh minced rosemary

·       Additional olive oil and kosher salt.

·       optional: balsamic, or balsamic reduction

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Instructions

1.    Preheat oven to 400 degrees.

2.    Place grapes on a baking sheet, drizzle olive oil over grapes and toss to coat. Sprinkle with salt and rosemary and bake for (20-30 minutes) 25 minutes, until grapes start to burst and caramelize. Remove from oven and set aside to cool.

3.    Stretch pizza dough out onto your prepared peel. Drizzle lightly with olive oil and sprinkle with a little kosher salt. Slice brie (with or without the rind, I prefer it without) and place on crust. Dot with grapes. Sprinkle with a little extra rosemary and bake using one of the methods outlined in the pizza dough post.

4.    After the pizza cooks, if desired, drizzle with additional olive oil and/or balsamic.

Italian Sausage Flatbread Pizza

 This was delicious and quick to make!!!  The boys weren't huge fans so made them a pepperoni/sausage pizza!!

Ingredients

2 large Naan loaves (like 1 8.8 ounce package of Stonefire Naan)
1/4 cup pesto (I like the fresh stuff that you get in the deli section of the grocery store rather than the shelf-stable pesto in jars; you can also make your own!) mixed with 2–3 tablespoons of water (enough to get a nice drizzling consistency)
1/2 pound Italian sausage, crumbled and cooked
1 small zucchini, halved and thinly sliced
8 ounces shredded mozzarella cheese
About 1/2 cup pizza sauce (we love this recipe!)
Ricotta cheese to taste (about 1/4-1/3 cup will probably do)

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Instructions

Preheat oven to 450 F. Line a baking sheet with foil, place flatbreads on the sheet, and set aside.

If you haven’t cooked your sausage yet, crumble it into the pan and cook completely. When the sausage is done cooking, remove the sausage from the pan, but leave about 2 tablespoons of the drippings in the pan. Cook the zucchini over medium heat for 2-3 minutes, just enough for it to soften. Remove from pan and drain on a paper towel and season lightly with salt and pepper.

While the sausage is cooking, spread pizza sauce on the flatbreads. Top with the sausage, zucchini, and shredded mozzarella. Bake in preheated oven for 5-6 minutes or until the cheese is melted but not burned.

Remove the pan from oven. Add a few dollops of ricotta cheese evenly distributed over the pizzas. Drizzle with pesto. Cut into pieces and serve immediately.