These have become a signature weeknight dinner in our house. They are so easy to make and extremely flavorful. You can top them with whatever you want but we love the combination I always use. The only true fats you should be putting on these puppies are the goat cheese and olive oil. Other than that it’s 100% veggies and herbs. Perry gives them five stars and here is why:
“The flatbread pizzas are great because Kels always seems to whip them up quick and they always come out delicious. I like when she uses the original flatbreads instead of the ones that come with herbs and junk in it. Sometimes when we get the herbed flatbreads they taste smoky (burnt). It has to be hard to mess these things up and I’m guessing that’s why Kels likes making these so much.”
Serves: 2 Calories: 277
– Flatbread (we find ours near the deli counter at our grocery store)
– Olive oil, enough to LIGHTLY coat both sides of the flatbreads
– 2 Cloves of garlic, minced
– 2 Lg. zucchini, grated
– Fresh or dried thyme
– Salt and pepper to taste
– 1 carton of cherry tomatoes
– Fresh basil (you can used dry but trust me you’ll want to use fresh… Think Brooklyn pizza)
– Crumbled goat cheese (your standard size container)
1.) Preheat oven to 400
2.) Coat both sides of the flatbread with olive oil (don’t overdo it) and spread minced garlic on top. Bake for 5 minutes or until bread starts to get crispy.
3.) In a large pan cook shredded zucchini, thyme, and salt/pepper to taste for about 6 minutes.
4.) Spread zucchini mixture over flatbreads and lay fresh basil on top followed by tomatoes and goat cheese. Bake for an additional 3 minutes or until cheese starts to melt.
5.) Let cool for a minute then either enjoy whole or cut into strips
*Photo and recipe are originals by me