This is “the Summer of Flatbreads” in my kitchen. I’ve rediscovered the simplicity and diversity of flatbreads for dinner.
Here’s my most recent flatbread creation.
I started by spreading jarred bruschetta sauce over the flatbread.
Next I sautéed finely chopped Vidalia onions, sliced portobello mushrooms, and chopped tricolor peppers in olive oil, adding the mixture over the bruschetta sauce.
I added cooked, diced chicken breast, sliced Roma tomatoes, cubes of mozzarella cheese, and a generous sprinkling of fresh basil leaves. I baked it at 400 degrees for about 10 minutes on a foil lined cookie sheet (easy clean up).
After it cooled for a minute, I added a squeeze of balsamic glaze to give it a restaurant-like pizzaz.
Flatbread topping choices are limited only by your taste and imagination. Recently I’ve made some with just cheese (one daughter), with pepperoni and mushrooms (another daughter), with sautéed shrimp, with sautéed Mahi Mahi, with thinly sliced flank steak, with salmon and cream cheese, and with just veggies.
The key for me is to prepare the ingredients over the weekend or the night before. If I slice, chop, and dice the basics (onions, peppers, mushrooms, and other veggies), cook the chicken, shrimp, or fish (or buy it cooked at Trader Joe’s), and have fresh herbs on hand, the prep time is minimal.
Tonight I served the flatbread with an appetizer of hummus topped with feta, and veggies for dipping (and a little vino).
Healthy, delicious, pleasing to the eye, and most of all – easy!
