Sometimes my plans for dinner get changed at the last minute.  While I had planned to make a roasted brussels sprouts pasta dish tonight, Cam (who has been sick and barely eating) begged for pizza.  I realized that I had some flatbread in the freezer, so, instead of bringing in pizza, we had individual flatbread pizzas loaded with goodies from the garden.

The tomatoes and garlic were sitting on the counter waiting for a job.  I rummaged through the fridge and found green pepper and jalapeno (it is amazing how long the veggies from the garden last in the fridge, makes me wonder how old the stuff is we buy at the store).  I also had red onion from Beechwood Orchards.  The non-local items included baby spinach, Hebrew National salami, mozzarella, and crushed red pepper and seasoning.

Cam wanted a simple cheese and tomato pizza; Ali had a salami pizza with tomatoes, onion, jalapeno, garlic, and spinach.  Mine was pure veggie with all the veggies thrown on.

The sliced garlic was the secret weapon, they imparted a great flavor. The jalapeno and crushed red pepper added some gentle heat.  This thrown-together, last minute dinner (ready in less than 15 from start to finish) ended up being a surprising taste treat. And a whole lot healthier than if we had brought in from the pizzeria.

Flatbread Pizza from the Garden

1 flatbread per person

Toppings:

Shredded Mozzarella or whatever cheese you prefer

Heirloom tomatoes, thinly sliced (from the garden – Brandywine and Green Zebra)

Garlic clove per flatbread, thinly sliced (from the garden)

Green pepper, thinly sliced (from the garden)

Jalapeno pepper, seeded and thinly sliced (from the garden)

Red onion, thinly sliced

Baby spinach

Crushed red pepper

Kosher salt and freshly ground black pepper

Other toppings, such as salami, olives, or whatever else strikes your fancy

Directions

Preheat the oven to 350F.

If frozen, defrost the flatbread for a few minutes.  Pre bake per package directions.  Set aside while you prep the toppings.

Top the flatbread with cheese, then garlic, selected toppings, and finally with tomatoes.

Bake on a middle rack for 3 – 5 minutes, then turn on the broiler and cook another 3 to 4 minutes.  Watch closely so you do not burn the flatbread.

Season with crushed red pepper, salt and pepper.  Enjoy!