Sunday, June 23, 2013

Flatbread Pizza: Two Ways

Flatbread pizza is one of my favorites. The thin, crispy crust is the perfect compliment to the tasty toppings. I decided to make two of my own versions on the grill - enjoy!


Thai Chicken Pizza

Peanut Sauce
1 tablespoon red curry paste
1/2 cup creamy peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
Juice of 1 lime
2 tablespoons brown sugar
1 tablespoon siracha (or to taste)

2 Flatout flatbreads

3 boneless, skinless chicken breasts, cooked and sliced thin
1/2 cup shredded mozzarella cheese
2 tablespoons shredded carrot
2 green onions, sliced thin
1 tablespoon fresh cilantro, chopped

1. Blend all peanut sauce ingredients in a food processor until smooth.

2. Spread a thin layer of peanut sauce onto each flatbread. Top with chicken slices and cheese.

3. Preheat grill to medium heat and grill pizza for 3-4 minutes (covered) until crispy. Top with shredded carrot, green onion and fresh cilantro and serve.

Steak Flatbread with Pesto and Pan Roasted Tomatoes

1/2 cup fresh basil leaves
1/4 cup extra virgin olive oil
3 cloves garlic
1/4 cup shredded parmesan cheese

2 Flatout flatbreads

2 (4 oz.) eye of round steaks
1 pint cherry tomatoes
1 (4 oz.) container crumbled gorgonzola cheese

1. Blend pesto ingredients in a food processor until smooth.

2. Salt and pepper each steak. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add steaks and cook 3-4 minutes on each side until golden brown. Allow to rest 5 minutes and dice into small cubes.

3. Place cherry tomatoes in the same skillet and cook until well charred, about 5 minutes. Season with salt and pepper.

4. Spread a thin layer of pesto onto each flatbread.

5. Top with steak cubes, charred tomatoes and gorgonzola cheese. Drizzle with olive oil.

6. Grill over medium heat for 3-4 minutes (covered). Remove from heat and serve.

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