We made flatbread pizzas for lunch, which is the best thing when you are craving pizza but don't want all the fluff or are feeling extremely impatient- I was both. I always keep frozen flatbread on hand, whether I've made it bought it. It is extremely useful and there for you when you have no creativity left except cheese and some kind of bottled sauce.
Today I wanted to use a few beautiful purple-tipped asparagus- they were thin and tight; the first babies of spring. It needed nothing more than mozzarella and everything bagel seasoning to be scrumptious. Eric wanted flatbread with bacon (which requires I add spinach to it to give him healthy balance) with extra cheese and chili flakes. They came out of a raging-hot oven melty and crackling with blackening edges. So darn good.
"If you want to add meat to either pizza, grilled chicken marries well!"
Notes: Flatbreads are Trader Joe's.
FLATBREAD PIZZAS: EVERYTHING ASPARAGUS & BACONY SPINACH
Ingredients: Two 8-inch flatbreads, 1 1/2 cups grated mozzarella cheese, 6-8 asparagus spears, 1/2 tsp. everything bagel seasoning, 1 garlic clove, scant 1 cup baby spinach leaves, 5 pieces cooked bacon- crumbled, chili flakes.
Makes 1 of each.
1. Preheat the oven to 450*.
2. Rub flatbread with the cut side of a clove of garlic. Brush with olive oil. Lay on baking sheet and bake for 5 minutes. Remove.
3. Layer both breads with mozzarella cheese. On one, add spinach, bacon, chili flakes. The other, asparagus spears and everything seasoning. (It helps to put a small about of cheese on the very top, to 'glue' the toppings down, but not so much that you can't see what's on them.)
4. Bake for 12-15 minutes, until golden and melty.