You’re looking at my new favorite lunch! I had a few mini naan dippers and some leftover roasted chicken breast in the fridge so I grabbed some barbecue sauce and made these tasty mini naan pizzas. I made them extra special by topping them with quick-pickled shallots and some fresh cilantro. My husband and I devoured them and thought they were delicious!

Mini BBQ Chicken Naan Pizzas

Ingredients:

• 1 small shallot, thinly sliced
• 2 tbsp seasoned rice vinegar
• 1 cup roasted chicken breasts, chopped
• Spicy & sweet barbecue sauce
• Monterey Jack or mozzarella cheese, finely grated
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• Fresh cilantro, chopped

How to Make Mini BBQ Chicken Naan Pizzas

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Prepare the pickled shallots by combining the sliced shallots with the seasoned rice vinegar in a small bowl and mix well; set aside to allow it time to pickle.

Prepare the chicken by placing it in a small bowl and drizzle some barbecue sauce, to taste, on top; toss to coat the chicken evenly.

Prepare the mini naan pizzas by spooning a small dollop of barbecue sauce in the center of each mini naan and spread it out evenly.

Top each mini naan with some finely shredded cheese then top with a spoonful of barbecue chicken.

Season each mini pizza with a bit of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, if desired, and place them on the prepared baking sheet.

Bake the mini naan pizzas by placing the baking sheet into the oven to bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey.

Remove from the oven and top with some slices of pickled shallot and fresh cilantro and serve immediately. Enjoy.

Print

Mini BBQ Chicken Naan Pizzas

Course Appetizer, Main

Cuisine American

Prep Time 11 minutes minutes

Cook Time 9 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 small shallot thinly sliced
• 2 tbsp seasoned rice vinegar
• 1 cup roasted chicken breasts chopped
• Spicy & sweet barbecue sauce
• Monterey Jack or mozzarella cheese finely grated
• Sea salt and freshly cracked pepper to taste
• Crushed red pepper flakes to taste
• Fresh cilantro chopped

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Prepare the pickled shallots by combining the sliced shallots with the seasoned rice vinegar in a small bowl and mix well; set aside to allow it time to pickle.
• Prepare the chicken by placing it in a small bowl and drizzle some barbecue sauce, to taste, on top; toss to coat the chicken evenly.
• Prepare the mini naan pizzas by spooning a small dollop of barbecue sauce in the center of each mini naan and spread it out evenly.
• Top each mini naan with some finely shredded cheese then top with a spoonful of barbecue chicken.
• Season each mini pizza with a bit of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, if desired, and place them on the prepared baking sheet.
• Bake the mini naan pizzas by placing the baking sheet into the oven to bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey.
• Remove from the oven and top with some slices of pickled shallot and fresh cilantro and serve immediately. Enjoy.

The post Mini BBQ Chicken Naan Pizzas first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/mini-bbq-chicken-naan-pizzas/feed 4 74519 https://fortheloveofcooking.net/recipe/mini-greek-naan-pizzas https://fortheloveofcooking.net/recipe/mini-greek-naan-pizzas#comments Tue, 07 May 2024 02:03:31 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=73733 These tasty mini Greek naan pizzas are healthy appetizer-sized snacks that are big on flavor and easy to throw together. I had a pizza craving, so I went through the fridge and found some mini naan, pizza sauce, olives, pepperoncini, sundried tomatoes, spinach, and a few other ingredients. Since I love mini naan pizzas, I...

These tasty mini Greek naan pizzas are healthy appetizer-sized snacks that are big on flavor and easy to throw together.

I had a pizza craving, so I went through the fridge and found some mini naan, pizza sauce, olives, pepperoncini, sundried tomatoes, spinach, and a few other ingredients. Since I love mini naan pizzas, I decided to make these healthy mini Greek naan pizzas for lunch, which were simple to make and so delicious!

Mini Greek Naan Pizzas

Ingredients:

• 8 naan dippers (or mini naan)
• 1/2 cup pizza sauce (homemade or store-bought)
• Ciliegine mozzarella balls, patted dry & quartered (shredded mozzarella works too)
• 1/4 cup baby spinach, finely chopped
• Mini cherry tomatoes, thinly sliced
• Kalamata olives, thinly sliced
• Pepperoncini, thinly sliced
• Red onion, thinly sliced
• Sundried tomatoes, chopped
• Crushed red pepper flakes, to taste

Serving:

• Feta cheese crumbles
• Fresh basil, chopped

How to Make Mini Greek Naan Pizzas

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Spoon a small dollop of pizza sauce in the center of each mini naan and spread evenly.

Top each mini naan with some quartered mozzarella balls, then a bit of chopped spinach, a couple tomato slices, a few olives, some pepperoncini, a few red onion slices, a few sundried tomatoes, and a pinch of crushed red pepper flakes.  

Place them on the prepared baking sheet.

Bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey. Remove from the oven and top with feta cheese crumbles and fresh basil. Serve immediately. Enjoy.

 

 

Print

Mini Greek Naan Pizzas

Course Appetizer

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 8 mini Greek naan pizzas

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

Pizza Ingredients:

• 8 naan dippers or mini naan
• ½ cup pizza sauce homemade or store-bought
• Ciliegine mozzarella balls patted dry & quartered (shredded mozzarella works too)
• ¼ cup baby spinach finely chopped
• Mini cherry tomatoes thinly sliced
• Kalamata olives thinly sliced
• Pepperoncini thinly sliced
• Red onion thinly sliced
• Sundried tomatoes chopped
• Crushed red pepper flakes to taste

Serving:

• Feta cheese crumbles
• Fresh basil chopped

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Spoon a small dollop of pizza sauce in the center of each mini naan and spread evenly.
• Top each mini naan with some quartered mozzarella balls, then a bit of chopped spinach, a couple tomato slices, a few olives, some pepperoncini, a few red onion slices, a few sundried tomatoes, and a pinch of crushed red pepper flakes.
• Place them on the prepared baking sheet.
• Bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey. Remove from the oven and top with feta cheese crumbles and fresh basil. Serve immediately. Enjoy.

The post Mini Greek Naan Pizzas first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/mini-greek-naan-pizzas/feed 3 73733 https://fortheloveofcooking.net/recipe/mini-naan-pizzas https://fortheloveofcooking.net/recipe/mini-naan-pizzas#comments Thu, 29 Jun 2023 02:01:57 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=65548 These mini naan pizzas are a fun twist on traditional pizza, and a meal the whole family will enjoy. I had some naan dippers in the fridge along with a bit of homemade pizza sauce, a few mini pepperonis, a hunk of mozzarella, and a handful of tiny tomatoes, so I decided to make some...

The post Mini Naan Pizzas first appeared on For the Love of Cooking.]]> These mini naan pizzas are a fun twist on traditional pizza, and a meal the whole family will enjoy.

I had some naan dippers in the fridge along with a bit of homemade pizza sauce, a few mini pepperonis, a hunk of mozzarella, and a handful of tiny tomatoes, so I decided to make some mini naan pizzas for a quick and tasty lunch that paired nicely with an Italian salad. These little guys were fun to make and tasted so delicious. I used pepperoni & tomato, but these mini pizzas are super adaptable, so you can use any ingredient you want, such as ham, sausage, olives, onions, peppers, mushrooms, bacon, etc. These mini naan pizzas are perfect for an appetizer, snack, or light meal, and they’re so simple to make.

Mini Naan Pizzas

Ingredients:

• 8 mini naan dippers (or mini naan)
• ½ cup pizza sauce *Homemade or store-bought works great
• ½ cup mozzarella cheese, finely shredded
• Mini pepperoni, to taste *Or preferred toppings
• Mini cherry tomatoes, sliced
• Dried oregano, to taste
• Crushed red pepper, to taste
• Sea salt and freshly cracked pepper, to taste
• Fresh basil leaves, torn

How to Make Mini Naan Pizzas

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Spoon a small dollop of pizza sauce in the center of each mini naan and spread evenly.

Top each mini naan with finely shredded mozzarella cheese, then a few mini pepperoni or tomato slices. Side Note: OR use whatever toppings you want, but be sure not to overcrowd the mini naan. 

Season each mini pizza with a bit of dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, if desired. Place them on the prepared baking sheet.

Place the baking sheet in the oven and bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey.

 

 

Print

Mini Naan Pizzas

Course Appetizer, Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 8 mini naan dippers (or mini naan)
• ½ cup pizza sauce *Homemade or store bought works great
• ½ cup mozzarella cheese, finely shredded
• Mini pepperoni, to taste *Or whatever toppings you want!
• Mini cherry tomatoes, sliced
• Dried oregano, to taste
• Crushed red pepper, to taste
• Sea salt and freshly cracked pepper, to taste
• Fresh basil leaves, torn

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 
• Spoon a small dollop of pizza sauce in the center of each mini naan and spread evenly.
• Top each mini naan with finely shredded mozzarella cheese, then a few mini pepperoni or tomato slices. Side Note: OR use whatever toppings you want, but be sure not to overcrowd the mini naan. 
• Season each mini pizza with a bit of dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, if desired. Place them on the prepared baking sheet.
• Place the baking sheet in the oven and bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey.
• Remove from the oven and top with fresh basil and serve immediately. Enjoy. 

The post Mini Naan Pizzas first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/mini-naan-pizzas/feed 2 65548

I made this heirloom tomato galette with mozzarella and fresh basil recipe for a family lunch recently, and it was a big hit. I kept it super simple by using a premade pie crust, but took the time to salt the tomato slices to ensure my galette didn’t turn out soggy. This rustic tomato pie smelled terrific while it baked and turned out delicious. The heirloom tomatoes were so flavorful, and I loved the fresh basil on top. I served this galette with a simple butter leaf salad and some crusty bread, and it was a delicious, healthy lunch that we all devoured.

Heirloom Tomato Galette with Mozzarella and Fresh Basil

Ingredients:

• 3 small heirloom tomatoes, sliced and seeded
• 4-5 grape tomatoes, sliced or halved
• Sea salt, to taste
• 1 premade pie crust
• Olive oil, to taste
• 1 cup mozzarella cheese, freshly grated
• Parmesan cheese, freshly grated, plus more for serving
• Freshly cracked black pepper, to taste
• Fresh basil leaves, for serving

How to Make Heirloom Tomato Galette with Mozzarella and Fresh Basil

Place the tomato slices on a few paper towels, then season with a little sea salt on each slice. Flip the tomato slices over, and season the other side with just a bit of sea salt on each slice. Place a couple more paper towels on top and let them sit for 30 minutes to drain juices.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Roll the premade pie crust out on the parchment paper. Brush the pie crust with olive oil, then sprinkle with shredded mozzarella, then top with some freshly grated Parmesan in the center of the pie crust, leaving about a 2-inch border.

Layer the tomato slices and grape tomato halves over the cheese, then season with freshly cracked black pepper to taste.

Gently fold and pleat the dough over the tomatoes. Brush the edges of the folded pie crust with a bit of olive oil, if desired.

Place in the oven and bake for 35-40 minutes, or until the crust is golden brown.

Remove from the oven and top with fresh basil.

Slice and serve immediately with extra Parmesan on the side. Enjoy.

Print

Heirloom Tomato Galette with Mozzarella and Fresh Basil

Course Main

Cuisine Italian

Prep Time 35 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 - 4 people

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 3 small heirloom tomatoes, sliced and seeded
• 4-5 grape tomatoes, sliced or halved
• Sea salt, to taste
• 1 premade pie crust
• Olive oil, to taste
• 1 cup mozzarella cheese, freshly grated
• Parmesan cheese, freshly grated Plus more for serving
• Freshly cracked black pepper, to taste
• Fresh basil leaves, for serving

Instructions

• Place the tomato slices on a few paper towels, then season with a little sea salt on each tomato slice.
• Flip the tomato slices over and season the other side with just a bit of sea salt on each slice. Place a couple more paper towels on top and let them sit for 30 minutes to drain juices. 
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Roll the pre-made pie crust out on the parchment paper.
• Brush the pie crust with olive oil, then sprinkle with shredded mozzarella, then top with some freshly grated parmesan cheese in the center of the pie crust, leaving about a 2-inch border.
• Layer the tomato slices and grape tomato halves over the cheese, then season with freshly cracked black pepper to taste.
• Gently fold and pleat the dough over the tomatoes. Brush the edges of the folded pie crust with a bit of olive oil, if desired.
• Place into the oven and bake for 35-40 minutes, or until the crust is golden brown.
• Remove from the oven and top with fresh basil leaves. Slice and serve immediately with extra Parmesan on the side. Enjoy. 

Making a breakfast pizza has been on my to-do list for longer than I’d like to admit. I made this caprese breakfast pizza recipe for lunch, and I am SO glad I did. The flatbread was a bit crisp, the cheese was gooey, the tomatoes were sweet and juicy, and the yolk was perfectly runny. This tasty breakfast pizza recipe was easy to make, tasted great, and paired nicely with twisted bacon.

Caprese Breakfast Pizza

Ingredients:

• Olive oil, to taste
• 1 flatbread
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• Mozzarella, sliced or shredded
• Tomato, slices
• 1 egg
• Fresh basil, chopped

How to Make a Caprese Breakfast Pizza

Preheat the oven to 425 degrees. Spray a baking sheet with olive oil cooking spray.

Brush olive oil onto the flatbread. Season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.

Place some mozzarella cheese around the outer edges of the pizza and a bit in the center.

Crack the egg and place it into the center of the flatbread. Top with tomato slices.

Place in the oven and bake for 10-12 minutes, or until the egg white is cooked but the yolk is still runny.

Remove from the oven and top with fresh basil. Slice and serve immediately. Enjoy.

Print

Caprese Breakfast Pizza

Course Main

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• Olive oil to taste
• 1 flatbread
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• Mozzarella sliced or shredded
• Tomato slices
• 1 egg
• Fresh basil

Instructions

• Preheat the oven to 425 degrees. Spray a baking sheet with olive oil cooking spray.
• Brush olive oil onto the flatbread.
• Season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste.
• Place some mozzarella cheese around the outer edges of the pizza and a bit in the center.
• Crack the egg and place it into the center of the flatbread.
• Top with tomato slices.
• Place in the oven and bake for 10-12 minutes, or until the egg white is cooked but the yolk is still runny.
• Remove from the oven and top with fresh basil.
• Slice and serve immediately. Enjoy.

I made this veggie & hummus flatbread recipe for lunch last week, and I haven’t stopped thinking about it ever since. I loved the crisp flatbread with the tangy hummus & crunchy vegetables. My son came home from school and devoured a couple of wedges, saying it was super tasty. I love seeing my son devour anything with a bunch of veggies on it!!! This easy Greek flatbread recipe was a quick, easy, and healthy lunch.

Veggie & Hummus Flatbread

Ingredients:

• 1 flatbread
• Olive oil, to taste
• ½ cucumber, peeled, seeded, and diced
• A handful of grape tomatoes, halved
• 3-4 marinated artichoke hearts, drained, diced
• 1 baby bell pepper, sliced
• 2 tbsp red onion, sliced
• 5-6 kalamata olives, sliced
• 1 tbsp fresh parsley, chopped (divided)
• 3 tsp artichoke heart marinade
• Red wine vinegar, to taste
• Sea salt and freshly cracked pepper, to taste
• ¼ cup hummus
• Feta cheese, to taste

How to Make Veggie & Hummus Flatbread

Preheat the oven to 400 degrees.

Prepare the flatbread by brushing olive oil on top of it and placing it on a baking sheet.

Place the baking sheet in the oven and bake for 8-10 minutes, or until golden brown and a bit crisp.

Remove from the oven to cool a bit.

Prepare the veggies by combining the cucumber, tomatoes, artichoke hearts, bell pepper, red onion, and kalamata olives in a small bowl. Add most of the fresh parsley along with the artichoke heart marinade and a big drizzle of red wine vinegar. Season with sea salt and freshly cracked pepper, to taste, then toss until evenly combined.

To serve, spread some hummus evenly over the cooled flatbread, then spoon some of the veggie mixture on top.

Top with remaining fresh parsley and feta cheese. Slice & serve. Enjoy.

Print

Veggie & Hummus Flatbread

Course Main

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 flatbread
• olive oil to taste
• ½ cucumber peeled, seeded, and diced
• A handful of grape tomatoes halved
• 3-4 marinated artichoke hearts drained, diced
• 1 baby bell pepper sliced
• 2 tbsp red onion sliced
• 5-6 kalamata olives sliced
• 1 tbsp fresh parsley chopped (divided)
• 3 tsp artichoke heart marinade
• Red wine vinegar to taste
• Sea salt and freshly cracked pepper to taste
• ¼ cup hummus
• Feta cheese to taste

Instructions

• Preheat the oven to 400 degrees.
• Prepare the flatbread by brushing olive oil on top of it and placing it on a baking sheet.
• Place the baking sheet in the oven and bake for 8-10 minutes, or until golden brown and a bit crisp.
• Remove from the oven to cool a bit.
• Prepare the veggies by combining the cucumber, tomatoes, artichoke hearts, bell pepper, red onion, and kalamata olives in a small bowl.
• Add most of the fresh parsley along with the artichoke heart marinade and a big drizzle of red wine vinegar. Season with sea salt and freshly cracked pepper, to taste, then toss until evenly combined.
• To serve, spread some hummus evenly over the cooled flatbread, then spoon some of the veggie mixture on top.
• Top with remaining fresh parsley and feta cheese.
• Slice & serve. Enjoy.

I’ve been looking for any excuse to use the garlic-infused olive oil I recently made. After looking in my fridge and pantry today, I made this mushroom, shallot, and gruyere flatbread pizza recipe. It was easy to prepare and took less than 20 minutes to make. I loved the combination of flavors and textures in this tasty little pizza, and  thought it paired nicely with a simple Italian salad.

Mushroom, Shallot, and Gruyere Flatbread Pizza

Ingredients:

• 2 tsp garlic-infused olive oil, plain oil is fine too, plus more for the flatbread
• 6 oz button mushrooms, quartered
• 1 small shallot, sliced thinly
• 1 clove of garlic, slivered
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 small flatbread
• Gruyere cheese, shredded, to taste
• Leaves from 1 sprig of fresh thyme

How to Make a Mushroom, Shallot, and Gruyere Flatbread Pizza

Preheat the oven to 425 degrees.

Heat some garlic-infused olive oil in a large skillet over medium-high heat. Add the mushrooms to the hot oil and leave them alone for 2 minutes.

Stir, then add the shallot; cook, stirring occasionally, for 2-3 minutes.

Add the garlic slivers and crushed red pepper flakes; cook, stirring constantly, for 30 seconds.

Remove from the heat. Season with sea salt and freshly cracked pepper, to taste.

Brush some garlic oil on the flatbread evenly, then season with a touch of sea salt and freshly cracked pepper to taste.

Sprinkle some shredded Gruyere over the flatbread, then top with the sautéed mushrooms, shallot, and garlic slivers. Finish by adding some fresh thyme leaves.

Place in the oven and bake for 10-12 minutes, or until golden brown and the cheese is gooey. Remove from the oven, slice & serve. Enjoy.

Print

Mushroom, Shallot, and Gruyere Flatbread Pizza

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1

Author Pam / For the Love of Cooking

Equipment

• Large skillet
• Baking Sheet

Ingredients

• 2 tsp garlic-infused olive oil plain oil is fine too, plus more for the flatbread
• 6 oz button mushrooms quartered
• 1 small shallot sliced thinly
• 1 clove of garlic slivered
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 1 small flatbread
• Gruyere cheese shredded, to taste
• Leaves from 1 sprig of fresh thyme

Instructions

• Preheat the oven to 425 degrees.
• Heat some garlic-infused olive oil in a large skillet over medium-high heat.
• Add the mushrooms to the hot oil and leave them alone for 2 minutes.
• Stir, then add the shallot; cook, stirring occasionally, for 2-3 minutes.
• Add the garlic slivers and crushed red pepper flakes; cook, stirring constantly, for 30 seconds.
• Remove from the heat. Season with sea salt and freshly cracked pepper, to taste.
• Brush some garlic oil on the flatbread evenly, then season with a touch of sea salt and freshly cracked pepper to taste.
• Sprinkle some shredded Gruyere over the flatbread, then top with the sautéed mushrooms, shallot, and garlic slivers.
• Finish by adding some fresh thyme leaves.
• Place into the oven and bake for 10-12 minutes, or until golden brown and the cheese is gooey.
• Remove from the oven, slice & serve. Enjoy.

I made these fun and tasty after-school snacks recently and my kids devoured them. The combination of flavors and textures of the flaky crescent dough with the gooey cheese, spicy pepperoni, and tangy sauce was fantastic. These little pepperoni pizza roll-ups were quick and easy to make and a good hearty snack for my hungry kids.

How to Make Pepperoni Pizza Roll-Ups

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent dough and separate it into eight triangles. Place some pepperoni minis on the big side of the triangle followed by some mozzarella cheese. Carefully roll the crescent dough, starting from the big side making sure to pinch and tuck the ends so the cheese doesn’t spill out. Place onto the prepared baking sheet.

Place into the oven and bake for 10-12 minutes. Remove from the oven and serve immediately with marinara sauce. Enjoy.

Print

Pepperoni Pizza Roll-Ups

Course Appies & Snacks

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Ingredients

• 1 container of crescent rolls
• Mini pepperoni
• Mozzarella cheese shredded
• Marinara sauce

Instructions

• Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.
• Unroll the crescent dough and separate it into eight triangles.
• Place some pepperoni minis on the big side of the triangle followed by some mozzarella cheese.
• Carefully roll the crescent dough, starting from the big side making sure to pinch and tuck the ends so the cheese doesn't spill out.
• Place onto the prepared baking sheet and into the oven to bake for 10-12 minutes. Remove from the oven and serve immediately with marinara sauce. Enjoy.

This caprese flatbread pizza with balsamic glaze recipe was easy to prepare and tasted delicious! My kids and I seriously devoured them in under five minutes–they were SO good. A quick and simple lunch that took minutes to make and paired nicely with a simple Italian salad drizzled with Fran’s vinaigrette.

Caprese Flatbread Pizza with Balsamic Glaze

Ingredients:

• 1 tbsp olive oil
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Mozzarella, sliced
• Heirloom baby tomatoes, halved or quartered
• Fresh basil, chopped
• Balsamic glaze, to taste

How to Make Caprese Flatbread Pizza with Balsamic Glaze

Preheat the oven to 400 degrees.

Pour the olive oil into a small ramekin, then add the minced garlic and mix.

Spread the garlic and olive oil mixture evenly over both flatbreads.

Season with a bit of sea salt and freshly cracked pepper to taste.

Layer with the mozzarella slices, then add the tomato slices on top.

Place the flatbread pizza into the oven and bake for 7-8 minutes, or until golden brown.

Remove from the oven and top with fresh basil, a drizzle of balsamic glaze, and slice.

Serve with grated parmesan on the side. Enjoy.

Side Note: If you don’t have a balsamic glaze, you can make it by reducing balsamic vinegar in a saucepan over medium heat. It’s sweet and delicious!

Print

Caprese Flatbread Pizza with Balsamic Glaze

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8 slices

Author Pam / For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 tbsp olive oil
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste
• Fresh mozzarella sliced
• Heirloom baby tomatoes halved or quartered
• Fresh basil chopped
• Balsamic glaze to taste

Instructions

• Preheat the oven to 400 degrees.
• Pour the olive oil into a small ramekin, then add the minced garlic and mix.
• Spread the garlic and olive oil mixture evenly over both flatbreads.
• Season with a bit of sea salt and freshly cracked pepper to taste.
• Layer with the mozzarella slices, then add the tomato slices on top.
• Place the flatbread pizza into the oven and bake for 7-8 minutes, or until golden brown.
• Remove from the oven and top with fresh basil, a drizzle of balsamic glaze, and slice.
• Serve with grated parmesan on the side. Enjoy.

  Side Note: If you don't have a balsamic glaze, you can make it by reducing balsamic vinegar in a saucepan over medium heat. It's sweet and delicious!

I wanted to make something fresh and healthy for lunch today, and after going through my fridge and pantry, I decided on this veggie flatbread pizza with feta cheese recipe. The flatbread crust was nice and crisp, and the vegetables were delicious mixed with the olive oil, crushed red pepper flakes, and minced garlic. My favorite part was the creamy salty feta cheese, and my husband drizzled spicy hot honey over his flatbread pizza for an added bit of heat. These tasty veggie pizzas paired nicely with a simple garden salad.

Veggie Flatbread Pizza with Feta Cheese

Ingredients:

• 2 tbsp olive oil
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 pieces of flatbread
• 4-5 spears of asparagus, wooden ends removed, halved, then halved lengthwise
• A handful of grape tomatoes, halved lengthwise
• 1 cup baby spinach
• ¼ small red onion, sliced thinly
• Feta cheese, to taste

Serving:

• Spicy hot honey
• Spicy chili crisp

How to Make a Veggie Flatbread Pizza with Feta Cheese:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Combine the olive oil, minced garlic, and crushed red pepper flakes in a bowl. Season with sea salt and freshly cracked pepper to taste. Mix until well combined.

Place asparagus, tomatoes, spinach, and sliced onion in a bowl; drizzle 2-3 teaspoons of the olive oil mixture over the veggies and gently toss to coat evenly. Brush the flatbread evenly with the remaining olive oil mixture, then divide the veggies on top. Season with more sea salt and freshly cracked pepper, if desired.

Place into the oven and bake for 8 minutes. Turn the baking tray and cook for 3-4 minutes or until the flatbread is crisp and the veggies are tender.

Remove from the oven and sprinkle with lots of feta cheese. Serve plain or with spicy hot honey or spicy chili crisp. Enjoy!

Print

Veggie Flatbread Pizza with Feta Cheese

Course Appetizer, Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 2 tbsp olive oil
• 1 clove of garlic minced
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• 2 pieces of flatbread
• 4-5 spears of asparagus wooden ends removed, halved, then halved lengthwise
• A handful of grape tomatoes halved lengthwise
• 1 cup baby spinach
• ¼ small red onion sliced thinly
• Feta cheese to taste

Serving:

• Spicy hot honey optional
• Spicy chili crisp. optional

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Combine the olive oil, minced garlic, and crushed red pepper flakes in a bowl. Season with sea salt and freshly cracked pepper, to taste. Mix until well combined.
• Place asparagus, tomatoes, spinach, and sliced onion in a bowl; drizzle 2-3 teaspoons of the olive oil mixture over the veggies and gently toss to coat evenly. Brush the two pieces of flatbread evenly with the remaining olive oil mixture, then divide the veggies on top. Season with more sea salt and freshly cracked pepper, if desired.
• Place into the oven and bake for 8 minutes. Turn the baking tray and cook for 3-4 minutes or until the flatbread is crisp and the veggies are tender.
• Remove from the oven and sprinkle with lots of feta cheese.
• Serve plain or with spicy hot honey or spicy chili crisp. Enjoy!

The post Veggie Flatbread Pizza with Feta Cheese first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/2016/07/veggie-flatbread-pizza-with-feta-cheese.html/feed 0 22649