Margherita Flatbread (pictured today): See recipe note.1/2 cup goat or blue cheese per flatbread (1 cup total) and 1/2 cup fresh apple or pear slices per flatbread (1 cup total), plus a handful of fresh arugula and/or drizzle of honey after baking. Spinach Artichoke White Cheese Pizza toppings*.1/4 cup homemade pesto per flatbread (1/2 cup total) & 4 ounces sliced fresh mozzarella per flatbread (8 ounces total). *If you’re using toppings from my pizza recipes, you’ll need about 2/3 of the amount. My pizza recipe toppings are enough for one 12-inch pizza and are more than plenty for 2 smaller flatbreads (the full recipe below). Pre-cook: Any meats should be pre-cooked before using as a flatbread topping. I will also be picking SIX WINNERS right here to each win 10 bags of Flatout Flatbreads! To enter, just leave a comment on this post with your favorite way to eat Flatouts.That’s it! Winners will be chosen on Monday, January 12 th by and must reside in the United States or Canada (for food shipping purposes).If you want to top the flatbread with vegetables, feel free to sauté or gently cook them first. For example, “I #FlatoutLove Chicken Pesto Flatbreads” or “I #FlatoutLove cooking delicious healthy recipes.” If you haven’t tried Flatouts before and want to check them out, they’re actually being demo’d this weekend (January 9 th-11 th) at Walmart stores nationwide, so feel free to pop in and try their “ Perfect Turkey Wrap.” Now for the giveaway(s) – there’s actually two! Flatout is holding a contest where you can win a Fitbit Charge wristband just by going to their site and telling them what you #FlatoutLove. In addition to this recipe, I also did a guest post over at FlatoutFresh, for a Hawaiian Ham & Cheese Melt on their Hungry Girl Foldit flatbread. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments. *I have partnered with Flatout to create this recipe. The flatbread bakes up nice and crispy, the pesto is herb-y and flavorful, and the two are topped with hearty chicken, Mozzarella cheese and juicy tomatoes. There’s just so many ways they can be used! One of my first ideas was to make a pesto flatbread pizza, and I’m really glad that’s the route I decided to take. So when Flatout noticed my adoration and asked me to develop some recipes for them, I jumped at the chance. Plus, my husband and I always have them on hand because Flatout pizzas are one of our favorite quick and easy dinners for nights when I don’t feel like making a big meal. I’ve used them to make Bacon Cheeseburger Wraps, Turkey Cranberry Quesadillas, and Grilled Chicken Pesto Wraps, to name a few. Those of you who have followed me for a while probably already know I have loved Flatout* flatbreads for quite a while. Since I prefer my pizza crust thin and crispy, flatbread pizza is music to my taste buds (mixed metaphors, anyone?), and it’s also a great way to cut calories while maintaining great flavor and texture. Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! Part of me wouldn’t be opposed to just eating with a spoon, but it definitely tastes better with accompaniments and my favorite way to eat it is probably on pizza, like these Chicken Pesto Flatbreads.
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