Fastest. Dinner. Ever. I popped these flatbreads onto the grill and had dinner ready in no time!
As summer wraps I’m soaking up all the tomatoes I can get my hands on. I sliced some heirloom tomatoes and made a little crunchy topping. The little one loved the topping and pinched it off the top of his pieces.
Heirloom Tomato Flatbreads, Serves 3
2 Naan or 1 flatbread
1/4 cup tomato sauce
2 cups shredded mozzarella
2-3 heirloom tomatoes
2 tablespoons butter
1 tablespoon truffle oil
3 tablespoons panko breadcrumbs
Shred the cheese, slice the tomatoes, and preheat the grill (or oven).
In a small saucepan over medium heat, melt the butter, add the truffle oil, and breadcrumbs. Toast for about 5 minutes and remove from the heat so they don’t burn.
Put the flatbread onto the grill over low heat (or oven to high heat). Top with tomato sauce, cheese, and sliced tomato.
Cook the flatbreads for 5 minutes until the cheese melts.
Sprinkle the breadcrumb topping over the top. Slice & enjoy!
Be careful – flatbreads cook so quickly on the grill. I heated it up and turned it down and they really only need a minute or two. Be ready with those toppings! I had work folks over and they were gracious eaters despite the fact that the flatbreads were a bit to crisp!
A new pizza format!! I saw somebody make one with a lot of garlic oil on the Food Network and that’s just what I did! It becomes super crispy like pan pizza. I loved it and will use more dough to make it again. The pan gets warm and starts cooking the bottom of the dough and then goes into the oven to cook from the top. The one-two punch!
Sausage & Pepper Cast Iron Skillet Pizza (for 2)
2-3 cloves of garlic
1/4 cup olive oil
2 sweet Italian sausage links
1/2 ball of pizza dough
1/2 green bell pepper
1 cup tomato sauce
1 1/2 cup mozzarella cheese
Preheat the oven to 400-degrees.
In a medium skillet, remove the sausage from the casting and cook through – about 5-7 minutes breaking apart with a spoon.
In a large cast iron skillet, warm to medium-low heat and add in the oil and the garlic grated or very finely chopped. Cook for about 5-8 minutes being careful not to brown the garlic too much.
Drain the sausage onto paper towels to remove the oil. Then add in the pepper to cook and soften for just a few minutes, then remove.
Stretch out the dough, or roll it to the size of the pan (my pan was very large and I could have used the whole dough ball – the crust could go along the edge). Lay it into the hot pan over medium heat.
Spoon the sauce onto the crust, then top with cheese, cooked sausage, and peppers – cooking for about 5 minutes.
Put into the oven for 20 minutes, or until the edges brown & the bottom crisps.
Lift from the pan to remove while keeping any remaining oil in the pan and not onto the pizza.
Let sit for about 2 minutes, then slice & enjoy!
I loved allllll the crispy and chewy crust! It had a nicely sweet garlic flavor since it gets to gently cook while the other toppings are prepped. I read some blog posts of skillet pizza who touted the little amount of oil. I went for it. Big time. This was crunchy and packed with flavor without being grossly greasy…just greasy enough.
I’ll make this pizza again. It has great texture and was a perfect alternative from super thin crust on the pizza stone.
I made an Alfredo-sauced pizza with sausage and white beans when I was thinking about something wintry and different. I chopped herbs for some peppery-freshness. It was great! What are your thoughts on white pizza? Let’s dish. I’m for it…maybe not every time, but yes, sign me up for something different every now and then.
pizza dough (I used 3/4 of a refrigerated ball from the grocery store)
1 cup alfredo sauce
1 1/2 cup shredded mozzarella
2 sweet Italian sausage links
3/4 cup white cannellini beans
1 teaspoon Italian seasoning
1 cup arugula, chopped
Preheat oven (and pizza stone if using one) to 400-degrees.
Roll out the dough and spread out onto a pizza stone or baking sheet. Poke some holes into the dough using a fork. Then bake for 10 minutes, until lightly browned and starting to crisp.
Remove the sausage from the casing and pan fry the sausage in a skillet over medium heat until cooked through. Then drain from the oil.
Layer the cooked dough with alfredo and cheese.
Then sprinkle with sausage, white beans, and Italian seasoning.
Bake for 10-15 minutes, until crust fully crisps and cheese melts. While pizza cooks, chop the arugula.
Remove from the oven, sprinkle arugula, and let set for 5 minutes before slicing.
Slice and enjoy!
I liked this one for something different. It’d pair nicely with another more traditional pizza if making a few pizzas or flatbreads. I love arugula treated as an herb. It has wayyy more flavor to me than parsley, though if you had oregano kicking around that’d be nice too!
Salty pancetta and sweet pear plus melty cheese makes for such a wonderfully balanced pizza. That’s it. Pizza dough, cheese, pancetta, and pear. That’s it. So, basically dinner is brought to you by the letter P.
1 cup Pancetta
1 1/2 cup shredded Mozarella cheese
Preheat the oven and pizza stone (if using one) to 400 degrees.
In a large skillet over medium-high heat, cook the pancetta to crisp. Then drain.
Spread the dough out onto a pan, poke a few holes into the dough. Cook for 5-8 minutes to lightly browned.
In the same pan as the pancetta, saute the pear for about 5 minutes over low heat just to soften a little.
Then top the dough with cheese, pear, and pancetta.
Bake for 5-8 minutes more until the cheese melts.
The little one picked off all the pancetta, ate that first, then the pears, then was full. I loved the sweet and subtle pear with the very salty pancetta. I’d totally make this again. Seriously, these few ingredients are just born to go together.
BBQ Chicken Pizza isn’t new or different BUT barbecue sauce in the tomato sauce woke this up! It was so flavorful with a sense of mystery. Where’s all that smokey sweetness coming from? Boom! I’ve made barbecue chicken pizza before but this new one is better!
2 chicken thighs
1 cup tomato sauce
3/4 cup barbecue sauce
2 cups shredded sharp white cheddar
1/4 red onion
Preheat the oven (and pizza stone, if using one) to 400-degrees and grill the chicken.
Roll out the dough and stretch it onto the pizza stone (or pan sprayed with non-stick spray) and slice a few slits to prevent bubbles. Bake for 15-minutes until lightly browned.
Warm tomato sauce with most of the BBQ sauce, reserving about 3 tablespoons for the topping. Stir well.
Over medium heat, saute red onion for about 3 minutes to soften slightly but maintain a slight crunch.
Spoon the sauce onto the dough and top with shredded cheese.
Slice the chicken and add on top of the pizza with the onion.
Bake for 5-10 minutes to melt the cheese and finish crisping the crust.
Swirl the remaining BBQ sauce over the top.
Slice and enjoy!
It is definitely a sweet one from the BBQ sauce but with a nice smokey flavor from the sauce and the grilled chicken. I especially like these flavors as prime grilling season sort of wraps up. Plus the leftovers are so good.
I know what you’re thinking. Whatttt? On pizza? Yes. Do it! So good! All the exclamation points!!
Mr. J and I watched The Revenant and afterwards I needed something calming to clear my eyeballs from the graphic voilence before attempting to sleep. Enter: Diner Drive Ins & Dives going to Phoenix, Arizona to Sal’s Gilbert Pizza for Chicken Marsala Pizza. Perfect night-cap.
4 chicken tenders
1/2 white onion (or 2 shallots)
2 tablespoons butter
1 cup Marsala wine
1 cup mushrooms, chopped
1-2 tablespoons fresh thyme
Preheat the oven (and pizza stone if using one) to 400-degrees.
In a large saute pan, cook the chicken over medium heat, sprinkled with salt & pepper. Flip and cook for about ~5 on each side until cooked through.
Meanwhile, dice the onion. Remove the chicken from the pan when cooked, and add the onion into the pan. Saute for about 5 minutes until getting translucent. Add the mushrooms.
Deglaze the pan with the wine and butter over a low simmer to thicken. Cook for about 5 minutes. Reduce the heat to low and while the sauce thickens a bit, chop the chicken into pieces and add it back into the pan.
Stretch the dough out and lay onto the pizza stone or pan. Cut a few slits into the dough. Bake for ~10 minutes until starting to brown and puff.
Grate the cheese and sprinkle onto the crust. Crack pepper over the top.
Spoon the sauce, chicken, mushroom, and onion mixture over the cheese.
Sprinkle with thyme. Bake for 5 minutes until the cheese melts and the crust crisps.
Slice and enjoy!
I really loved this one. I liked that the sauce was so rich but the crust was crisp and the cheese was gooey. It was such a delightful combo. The cheese really served to “waterproof” the dough from the sauce. I think it’d get to soggy if the sauce was under the cheese. I think there’d be a few ways to assemble the pizza but I was glad for the way I did it.
I was home to make lunch and was thinking about Shrimp Scampi but it seemed a bit much for lunch so I made it into a flatbread with a scampi-like sauce. I loved it and it was the perfect fit for a surprisingly quick lunch with the flavors without messing with dough or even boiling water. Cooking the shrimp and making the sauce in that same pan makes for a lot of flavor and was just so easy.
1 garlic naan
2 tablespoons butter
1/4 cup clam juice
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon garlic
cracked black pepper & salt
1 teaspoon chopped chives
~2 tablespoons grated Parmesan
1 teaspoon thyme
Toast the flatbread.
In a skillet over medium heat, melt the butter and sprinkle with salt & pepper. Cook and flip once and cook for a few minutes per side.
Remove the shrimp and add in the clam juice, lemon juice, mustard, & garlic.
Whisk and bring to a low simmer. Add in more black pepper and chives.
Spread the sauce onto the naan and top with Parmesan and shrimp.
Sprinkle with the thyme and return to the oven for another few minutes.
The sauce was veryyy flavorful. The clam juice, lemon juice, dijon, and garlic are fo-real. For pasta I’d probably save a bit of the starchy water to thin it out a little. I was so glad I made this one & got the flavor I was thinking about. It was easy to make a single serving and was a great reminder how quickly some classic flavors can take shape.
I’m always ready for a new pizza. I ran through Delish’s unconventional pizzas and was so ready for kielbasa, sweet potato, and red onion and I added a buttery mustard sauce. It was so great. I’ll always love pizza dough but using naan is just so much faster on a weeknight.
2 naan breads
1 sweet potato
1/2 turkey kielbasa
1 cup Monterey jack cheese
3 tbs butter
3 tbs dijon or grain mustard
1/4 cup red onion
Preheat the oven to 400-degrees and preheat pizza stone if using one.
Cook the sweet potato either baking it, pealing & boiling it, or microwaving it.
Heat a skillet to medium heat.
Melt the butter and add the mustard. Mix well, add some salt & pepper, and spoon onto the naan.
Bake for 10 minutes to toast the bottoms a bit.
Add the sliced kielbasa to the pan to warm through and caramelize the edges.
Slice or chop the sweet potato and the red onion.
Remove the naans from the oven, top with cheese, kielbasa, sweet potato, and red onion.
Bake for 15 minutes until the crust crisps and cheese melts.
I loved this. The mustardy sauce with the kielbasa was so spot on. Naans are the perfect individual serving. They are doughy and get a bit crisped. The baby loves sweet potato so we were all too happy to have half a leftover sweet potato.
Some of my pizzas just can’t leave well enough alone with toppings that are really out there (uhh, like this one or this one). I haven’t made a traditional-ish pizza in such a while but this one was soooo good and the little touch of crunchy breadcrumbs became the best part. About a year ago Mr. J got a sausage & ricotta pizza from a place down the street. Since then, he hasn’t been able to have it since! They’ve been out of ricotta! Foiled! Making it at home was long overdue.
2 links Italian sausage
1-1 1/2 cup tomato sauce
1 cup shredded mozzarella
1 cup ricotta
1 cup panko breadcrumbs
1 tsp butter
1 tsp truffle oil
Preheat the oven and pizza stone if using one to 500-degrees.
Sear the sausages in a skillet over medium heat turning to cook through.
Spread the pizza dough out onto the pizza stone or pan and bake for about 10 minutes, until cooked a bit and beginning to brown. Then remove from the heat and cut into slices.
Top the dough with sauce, mozzarella, dollops of ricotta and slices of sausage.
Bake for 5 minutes until the cheese melts and ricotta warms through.
While pizza is baking, melt butter in a small skillet over medium low heat and add in the panko. Drizzle in the truffle oil and cook for 3-5 minutes to toast the breadcumbs lightly.
Remove pizza from the oven. Sprinkle the breadcrumbs over the top of the pizza.
Slice and enjoy!
The pizza itself was SO good. I used more dough than usual and cooked it a bit more to get it really crunchy. I really love the flavorful sausage with creamy ricotta. I feel like a Project Runway contestant saying my design needed hard and soft.
The truffle breadcrumbs MAKE this pizza from so one I liked to an amazing pizza. I’ve added truffle breadcrumbs to top pasta. Truffle breadcrumbs for everyone!
This is such a winner for a quick dinner that feels wayyy different than others during the week. Hallelujah for naan. I love it for individual pizzas and the naan gives good options for a soft, doughy base or a crisp thin-yet-even pizza crust. I went with the latter. This flatbread has hummus, mozzarella, feta, chicken sausage and is topped with arugula or you could have the arugula salad on the side. I like the freshness and crunch.
2 chicken sausages
1/2 cup hummus
1 cup mozzarella
1/2 tsp dried oregano and dried thyme
1/4 cup feta
2 cups arugula, chopped
Preheat oven to 400-degrees and place the naan directly on the oven racks for 5-10 minutes (towards 10 minutes for a crisper crust).
Pan-sear or grill the sausages until caramelized and crisped. They come fully cooked so cooking the exterior is for taste.
Spread the naan with hummus, then top with cheese and dried herbs.
Slice the sausage at an angle and place a few slices on each naan.
Sprinkle with feta, then bake for 5-7 minutes – just until the cheese melts.
Top with fresh arugula, slice, and enjoy!
I loved these. The hummus as “sauce” was so great, such a creamy element with very little mozzarella. This flatbread was a great way to use only a small amount of the chicken sausage, a small amount of cheese, annnnd a small amount of feta. I loved the cracker-ish crunch to the naan but it is so perfectly chewy when barely cooked.
This is such a fast one that I’m sure I’ll repeat it soon. I love to make dinner most nights but there’s such a short window of time from getting home at 6 with the babe to fit in his dinner, a tub, playing, and his 7:45 bed time. This was a dinner I could be super quick with so we could all have dinner together, plus one leftover for Mr. J’s lunch the next day. Hooray!