Chris' Recipes

Bon Appetite!

FlatOut Pizza’s

Written By: Chris - Feb• 16•12

Flat Out Pizza’s are a delicious, healthy option for ordering delivery.

 

This is a dish that I am deliberately choosing not to include an ingredient list because it is something you can make fairly quickly and simply customize with your personal favorite toppings.  Go ahead and dress them to your liking!

I have two pizza stones.  Two flat out’s fit on each stone.  I almost always make four pizzas and eat the leftovers reheated in the toaster oven at the office the next day for lunch.  When I am assembling, I usually limit some of the ingredients that Bill is finicky about.  He hates mushrooms but loves Truffles.  Very interesting!  You see one of my stones is very aged and dark… the other newer version of the Pampered Chef stone has handles.  Cynthia was kind enough to ship it to me when Bill announced my tragedy of it breaking recently! Each cooks the pizzas equally the same.

The “Flat Out” product reminds me of a tortilla wrap.  They are low in fat & carbs, high in fiber and can easily be counted on the weight watchers program.  They can be found in nearly every grocery store.  Cub carries them in their deli department.

Let me walk you through the process!

We love caramelized onions… so that’s one of the first things to get going as they can take 30 to 45 minutes to saute.

As the onions are cooking, I prepare most of the other toppings by chopping and setting them aside.  Once you start to assemble, you want everything right at your quick reach.

This is a sample of two types of pizzas.  Each has a number of similar ingredients and them distinct flavors and herbs are designated to each flavor.

some of the common ingredients are:
Caramelized Onions
Garlic
cooked Chicken Tenderloins
Red, Yellow & Orange Peppers
Salt & fresh cracked Black Pepper

 

Once your onions (and pressed garlic) have cooked, set them aside to cool.  Use the same pan to saute your chicken tenderloins, which have been dressed with salt & pepper.

Continue to prepare your other toppings.  Some of the ingredients that I chose for the two varieties are:
Sun-dried Tomatoes
Artichoke hearts (canned in water)
Mushrooms
fresh Basil & Rosemary

  

Start by spraying or drizzling each side of the flat out with Olive oil.  Bake at 400 for just a few minutes on each side turning halfway through to crisp up slightly before topping.  Then sprinkle with a small amount of mozzarella cheese.  Just enough to help the toppings stick.  Don’t add too much or your crust will become soggy.  We like it CRISPY!

 

Begin adding and distributing the toppings to your liking…

 

On the left pizza includes sun-dried tomatoes, fresh basil, shredded Monterrey jack cheese and is drizzled with sun-dried tomato-basil olive oil I pick up in Napa.  The pizza on the right includes artichokes, fresh rosemary (one with mushrooms) and is drizzled with truffle oil.

This too was purchased in Napa, but I’ve found that most recently – I’ve spotted it in the gourmet section or kitchen store including Home Goods.

    

Top each of the pizzas with a little more shredded cheese.  I stuck with mozzarella only topping the artichoke pizza.

Bake for about 15 -20 minutes.  Turn and/or rotate shelves between the two stones to ensure even cooking.  Cooking time may vary for your Pizza’s depending on your oven.  Let rest for a few minutes before cutting.  The edges will be crunchy and the overall pizza should be THIN and CRISPY!

We have enjoyed these with a variety of delicious wines.  On this particular day, I chose one of Mitch Cosentino’s Cab’s from his newest wines “Pure Cru“! YUMMMM!

Enjoy! Cheers!
~Chris

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