Receta Mediterranean Flatbread Pizza
Mediterranean Flatbread Pizza
March 2, 2014 By: Kathy Steger6 Comments
Another snow storm is here. When will it end? When will the warmth get here? At this rate it’s going to take us till June to defrost. It certainly is going to take a long time for the snow to melt. Since Spring is nowhere to be found I made this pizza because it reminds me of Spring. My plans for a backyard garden might be changing. It safe to say it will be way into May before I can even begin to think about planting something. Our backyard took a hit this winter. It’s going to require a lot of work to bring it back to cozy. It’s not a large space, on the contrary, it’s a tiny little yard. But it gets amazingly comfortable in the summer months. The soft glow of the string lights, Briana on the swing and pillows on every chair is a sight that brings a smile to my face. I love looking out and seeing Kurt completely immersed into meat smoking and our family having a great time as they sip on light summery cocktails. I just know my little container garden is going to make a great addition to the space I already love so much. Remember the pizza I shared in my WIAW post on Wednesday? Well friends, this is it. You have to make it. It’s amazing. I promise. Mediterranean Pizza
Rating 5.0 from 1 reviews
- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins Ingredients
1 Trader Joe's Rustic Ciabatta flatbread (you can also use Boboli Pizza Crust) ¼ cup marinara sauce with basil ½ cup shredded Havarti cheese with dill 1 tbsp capers 6 sun dried tomatoes (packed in oil), drained and roughly chopped 1 red onion, thinly sliced handful of arugula ½ tbsp red pepper flakes (optional) Instructions
Preheat oven to 375 degrees. Spread tomato sauce over the flatbread and top with Havarti dill cheese, red onion, capers and sun dried tomatoes. Sprinkle with red pepper flakes if using. Bake until the cheese melts, about 15-20 min. Serve topped with arugula. Notes I also made a Dill Yogurt Dressing for drizzling over the arugula. Simply mix ¼ cup plain low fat greek yogurt, 2 garlic cloves finely minced, chopped dill. Season with a little lemon juice and salt. Stir and serve with pizza. 3.2.2265
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