Back in February I gave up Chicken and Meats for Lent. I figured if I can make it through the 40 days without giving in, I could easily transition to a cleaner and healthier way of eating. Well, lent has come and gone and I’m proud to say that I stuck with it,not giving in! So all the while I had to get creative with my meals, as my husband and boys were still meat and chicken eaters. I would make vegan meals for myself while still making them a regular dinner. Honestly I really did love trying out new cuisine, but I didn’t want to spend the extra time making double meals for dinner. And salads became Very boring quickly, at least for me they did. I came across the Flatout Flatbread at the market, and saw they also had the Thin Crust Pizza Artisan Flatbread, which looked yummy for veggies and easy enough to make for a quick meatless meal.
I chose the spicy Italian, as it had chile pepper flakes bakes into the dough.
The package itself come with 6 flatbreads in a rectangular shape. What I didn’t like was that 2 of the flats tore as I pulled them apart from the package. I scoured my fridge for ingredients to create my pizza.
Here’s what I covered my flatbread with:
– Crumbled Goat Cheese
– Red Onion
– Baby Spinach
– Red Peppers
– Yellow Peppers
– Heirloom Tomatoes
– Grated Parmesan Cheese
I started layering with the Goat cheese followed by the Parmesan, sliced zucchini, peppers, spinach and last the tomatoes. I drizzled a cap of olive oil some Italian seasoning salt and fresh pepper and popped it into the toaster oven at 375 F for 12 minutes or until bread is golden and veggies are cooked to your liking. You can really be creative with your toppings and pile it all on! The more colorful with your veggies the better. This was easy enough and took no time to prepare and cook. Next I’ll have the boys creat there own combinations and make it a Flatbread Pizza Night!