Flatbread Pizza

Flatbread Pizza

Let me just start out by saying this is not a recipe. It’s really just an idea for a dinner when you don’t have a lot of time or the strength to cook a real meal. I’ve got so many deadlines right now, I feel like one of those windup toys, you know the bears that march and blow on a horn and beat a drum? Except in my self-pitying imagination the bear is also spinning plates on its head. So, you know, this weekend it wasn’t thunder you heard in Toronto, it was the sound of my soul cracking at the thought of making dinner. I was making a dejected spin through Loblaws when I spotted some flatbread and then remembered an image I’d seen recently of a ricotta zucchini pizza. People, I rallied.

Coming through the door announcing that you’re going to make pizza is a good way to get an evening started in our house. And like that, I was having fun making dinner. I decided to roll with the good vibes and made two pizzas in one – a ricotta and zuccinin pizza for me and Ben and a mushroom pizza for the kids (to my kids, mushroom pizza is pizza). Obviously you could make any combination you and your family like. I was thinking it would be great with fresh arugula. It would also be great if my kids would touch arugula with a ten foot pole. It took about fifteen minutes to prepare – and only took that long because I caramelized an onion – five minutes to bake and dinner was on the table. Happy family, happy me. Another dinner-time bullet dodged…. until the next time. 

Flatbread Pizza

Ingredients

  • 1 Ace Bakery Flatbread (there are lots of great brands out there, see what you like)
  • 1/3 cup pasatta (lightly seasoned, pureed tomatoes)
  • 6 mushrooms, sliced thinly
  • 1 onion, thinly sliced
  • 1/2 cup ricotta
  • 1/2 tsp lemon zest
  • 1/3 zucchini, sliced with a vegetable peeler into ribbons
  • 1/2 cup Parmesan, grated
  • salt and pepper to taste

 

 

 

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