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

 

 

 

You might also like

Sides

Watermelon Salad

I first had this fantastic salad at the barbeque that Ben’s parents had for us the day after our wedding. A group of maybe 20 or so made the ferry

Breakfast

Spiced Blueberry French Toast Muffins

We are having a muffin cup moment here at SPC. It started three years ago when we were creating our book How to Feed a Family. Ceri, in one of

By Ingredient

Chicken and Asparagus Salad

The other night as Scarlett and I walked to one of our favorite restaurants for dinner I asked her what she wanted to eat. She said, “I’m not sure. You’re getting the salad,

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply