Easier Make Your Own Pizza

July 11, 2012

A few months ago I stumbled upon a product that has become very useful at the MHK. They are pre-baked flatbreads from Stonefire – you top them with whatever you want, bake at 400 for 15 minutes, and you can make amazing flatbread pizzas that could honestly be sold in a restaurant. What you top them is obviously important – here are three combinations we’ve tried that have been fantastic.

1. Italiano – fontina cheese, prosciutto, arugula, olive oil

Shred the cheese and cover the flatbread with it. Top with a couple handfuls of arugula. Cut the prosciutto into strips and add to the pizza. Bake 15 minutes. Drizze olive oil over the pizza. Slice, serve and eat!

2. Thai Peanut Chicken – peanut sauce, shredded mozzarella, carrots, bean sprouts, pre-cooked chicken, peanuts, Hoisin sauce, cilantro

Divide the peanut sauce – coat the pre-cooked, diced chicken breast in the sauce. Spread rest of peanut sauce over the flatbread. Top with mozzarella (a thin coating). Top with shredded carrots, chicken, and bean sprouts. Top with chopped peanuts. Bake for 15 minutes. Drizzle Hoisin sauce over pizza, sprinkle cilantro on top. Slice, serve and eat!

3. Mexicano (ish) – mozzarella, chorizo chicken sausage, corn, poblano chile, cilantro, crema

Cover the flatbread with mozzarella. Brown the sausage in a pan, then slice into 1/4-inch rounds, then place on pizza. Sprinkle corn and diced poblano over the pizza. Bake for 15 minutes. Add some water to sour cream to make it thin, then drizzle over pizza, sprinkle with cilantro. Slice, serve, and eat!


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