BROCCOLI AND TOMATO FLATBREAD PIZZAS - THE PIONEER WOMAN
This may be the easiest pizza you'll ever make: Just start with store-bought flatbread instead of dealing with dough.
Provided by Ree Drummond
Categories weeknight meals dinner main dish
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°. Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Season with salt and pepper. Mix the tomatoes with the garlic in a small bowl. Season with salt and pepper. Roast the broccoli until beginning to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, toss with the broccoli and roast until tender, about 6 minutes. Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining 1 tablespoon olive oil. Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges.
MEXICAN “FLATBREAD” PIZZA - THE PIONEER WOMAN
This is the final in this week’s series of throw-together, quickie meals that boys and husbands will eat.
Provided by Ree Drummond
Categories main dish
Total Time 16 minutes
Prep Time 4 minutes
Cook Time 12 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Flour work surface and roll out each biscuit until very flat. Brush very lightly with olive oil. Bake for 8 minutes, or until starting to turn golden. Remove from oven and set aside.Mix refried beans with salsa. Heat on stovetop. Heat up leftover ground beef. To assemble, spread refried beans over each flatbread. Top with plenty of beef. Sprinkle shredded cheddar over the top. Return to oven for three minutes, or until melted and bubbly. Top with plenty of pico de gallo and lettuce. Mix together salsa and sour cream. Drizzle over the top of each pizza. Garnish with cilantro. Cut into wedges and serve immediately.
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MEXICAN “FLATBREAD” PIZZA - THE PIONEER WOMAN
This is the final in this week’s series of throw-together, quickie meals that boys and husbands will eat.
From thepioneerwoman.com
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From thepioneerwoman.com
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- Preheat oven to 375 degrees. Flour work surface and roll out each biscuit until very flat. Brush very lightly with olive oil. Bake for 8 minutes, or until starting to turn golden. Remove from oven and set aside.Mix refried beans with salsa. Heat on stovetop. Heat up leftover ground beef. To assemble, spread refried beans over each flatbread. Top with plenty of beef. Sprinkle shredded cheddar over the top. Return to oven for three minutes, or until melted and bubbly. Top with plenty of pico de gallo and lettuce. Mix together salsa and sour cream. Drizzle over the top of each pizza. Garnish with cilantro. Cut into wedges and serve immediately.
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