Easy Flatbread Pizza
These colorful and flavorsome easy flatbread pizza recipe makes for an ideal appetizer, breakfast, or brunch. It’s the perfect dish to get the kids involved. So Simple,rich ,and satisfying, it'll be loved by the whole family.
Servings: 3 per flatbread
Calories: 556kcal
Ingredients
Avocado and Egg Breakfast Flatbread
- 1 Flatbread (4.oz)
- 1 Medium avocado pilled, pitted, chopped in chunks.
- 1 teaspoon Freshly squeezed lime (1 lime)
- Pinch of salt and fresh ground black pepper to taste
- 1 tablespoon Butter
- 2 Large eggs
- 2 teaspoons Chopped cilantro (Use other herbs of choice)
- Pinch of red pepper flakes to garnish (optional)
Grilled Zucchini and Pineapple Flatbread Pizza
- 1 teaspoon Olive oil
- 1 1 flatbread (6-inch diameter)
- 1 Medium-sized zucchini cut in rounds, about ¼ of an inch
- ½ Cup Pineapples chopped
- ½ Cup Shredded mozzarella cheese (any melting cheese is fine)
- Salt and fresh ground black pepper to taste
Prosciutto Veggie Flatbread Pizza
- 1 tablespoon Balsamic vinegar
- 2 Garlic cloves minced
- Salt and fresh ground black pepper to taste
- 1 Flatbread (6-inch diameter)
- ½ Cup Shredded mozzarella cheese (add more if you are not using cream cheese)
- ¼ Cup Cream cheese (I used garden vegetable spread)
- 2 Tomatoes sliced (I used garden fresh)
- ½ Small onion thinly sliced
- 3-4 Prosciutto slices (optional, substitute for other deli meats)
Instructions
Avocado and Egg Breakfast Flatbread
- Heat a medium-size skillet on the stove-top, place flatbread on skillet and heat for 30-45 seconds or until warm, flip and repeat. Set aside. In a bowl, mash avocado, lime juice, and salt to taste. Spread over warm flatbread and set aside.
- Heat butter in the same skillet over medium-high heat until hot, swirl to distribute on all sides of the pan, immediately crack eggs and slip into a pan, one at a time, wait for a minute then reduce heat to low and cover the skillet. Allow to cook for 4-5 minutes or until egg whites are perfectly set, and yolks begin to thicken. Add a pinch of salt and pepper and slide atop the mashed avocado spread. Garnish with pepper flakes, cilantro and serve immediately.
Grilled Zucchini and Pineapple Flatbread Pizza
- Heat oven to 425°F.Drizzle olive oil on sliced zucchini, sprinkle with salt and pepper.
- Place flatbread on a baking sheet or pizza pan. Spread mozzarella cheese on bubble side of flatbread, layer with zucchini and pineapple. Place in the oven, and bake for 10-12 minutes or until edges of flatbread are crisp and golden. Slice and serve immediately.
Prosciutto Veggie Flatbread Pizza
- Heat oven to 425°F.Combine balsamic vinegar, garlic, salt and pepper in a bowl, set aside.
- If you are using cream cheese, spread the cream cheese and mozzarella over flatbread, add tomatoes, onion, and prosciutto on a single layer and brush with the balsamic mixture. Place on a baking sheet and transfer into the oven. Bake for 10-12 minutes or until edges of flatbread is crisp and golden. Slice and serve immediately.
Notes
COOK’S TIP:
Avocado and Egg Breakfast- If you are not a fan of runny eggs, cook for 6-7 minutes or make an over well egg by flipping over once the whites set and cook for another 2 minutes or once you reach desired doneness.
- Feel free to add scallions, chives, grilled tomatoes, balsamic vinegar and so much more.
- If you would like to achieve the grilled marks as seen in the picture above
- Drizzle olive oil on sliced zucchini, place on a hot grill pan on medium-high heat pressing down each slice for 1 minute or until you see grill marks. Do the same for the pineapples and transfer on flatbread.
Nutrition
Serving: 1 | Calories: 556kcal | Carbohydrates: 39g | Protein: 20g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 645mg | Potassium: 729mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1036IU | Vitamin C: 34mg | Calcium: 291mg | Iron: 2mg