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Flatbread Pizza

Mon 10 May 2021 01:47:16 -0700
One of the best things about Chickpea Flatbread is that it makes a great pizza. So much so we decided to give flatbread pizza its very own recipe.

But it's a hard one to pin down. After all there are nearly unlimited ways to build a pizza. In our kitchen, on any particular day what's in the fridge is often the deciding factor. The range of options is huge! It makes this recipe among the most flexible in the collection.

Besides the flatbread itself “layers” of ingredients customarily include a some kind of sauce, fresh vegetables, meats, seafood, topped with cheeses. Sounds good already!

This recipe is just one example of the possibilities.

Base:

Ingredients:

  • Flatbread, ~7½\" diameter 1 whole
Toppings:
  • Easy tomato sauce 1/2 cup
  • cooked shrimp † ~1/2 cup
  • vegetable slices ‡ ~1/2 cup
  • cheese, Emmentaler § 2 oz
  • cheese, Parmesan, fresh 1/4 oz
  1. Preheat oven to 400°F.
  2. Spread tomato sauce across flatbread in medium-thick layer.
  3. Distribute shrimp and vegetable pieces evenly.
  4. With a Microplane-type grater, grate Emmentaler cheese evenly over surface.
  5. Grate Parmesan with Microplane over other ingredients.
  6. Put assembled pizza on a baking sheet (with parchment paper).
  7. Bake for 15 minutes or until cheese melted and just starting to brown.
  8. Transfer pizza to cutting board, cut into quarters and serve immediately.
† This version uses shrimp, but many other “proteins” work just as well. Chunks of cooked swordfish or tuna, quartered meatballs and seasoned ground turkey are excellent variations. Of course there are a great many more that would successfully “marry” with the flavor of the tomato sauce.
‡ Use your favorite fresh (or pickled) veggies. Soft/crisp varieties work well: red, yellow bell peppers, red onions, radishes, mushrooms are excellent. Hard vegetables like carrots should be cooked briefly to soften (but retain some crispness). Lots of great choices to consider!
§ Most varieties of cheese are pretty high in sodium, typically 150-250 mg/oz. Emmentaler (aka “Swiss cheese”) has the least sodium at 50 mg/oz. Downside is its rather mild flavor—combining with a small amount of sharper cheese helps compensate without materially increasing sodium content of the dish. BTW a one inch cube of cheese weighs one ounce.
Categories: Italian chickpea seafood meats vegetables {side dishes}

About Thinair Recipes

Recipes developed with low-sodium diets in mind—so easy to use!

Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:

  • garlic, chopped 3 cloves
  • chicken stock 2 cups
  • ...other ingredients...
  1. Saute garlic in oil until soft.
  2. Add chicken stock to pan...
  3. ...next step...

Ingredient boxes show what you'll need for the numbered steps. Not too complicated!

BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)

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