On the weekends and on busy school nights, pizza night is a lifesaver. Often the pizza arrives with a knock at the door, but making homemade thin-crust pizzas is actually the family favorite. Flatbread pizzas come together in under 10 minutes, much quicker than waiting for delivery, and everyone can customize their pizza.
The kids like their flatbread pizza pretty plain with a generous sprinkle of extra cheese. My husband and I like to get a little more creative. Steve likes to load up on meat: pepperoni, sausage, or whatever he can scrounge up in the fridge. I’m not opposed to meat on my pizza, but cheese is my real weakness, especially when combined with some fun vegetables.
There’s a new brand of flatbreads called Flatout which our family just had the chance to sample. Flatout bread is currently available in three flavors: rustic white, harvest wheat, and (really, really) spicy Italian. We were fans of the white and the wheat, as the Italian was really very spicy.
The Flatout thin-crust pizzas were on the table in 8 minutes. We pre-crisped them for 2-3 minutes on the grill, added the toppings and grilled them for another 2-3 minutes to get everything melted. The longest time was for everyone to pick their toppings.
While the kids enjoyed their traditional flatbread pizza, I used mine to get artistic and echo the turning leaves. I had some roasted sweet potatoes in the fridge as well as a bag of farmers’ market mushrooms. I sauteed the mushroom with some butter and shallots, sliced up the sweet potato, and topped all that fall goodness with two cheeses: crumbled blue and oozy raclette. Each bite was a celebration of fall.
- 1 Roasted Sweet Potato, Peeled and Diced
- 2 Shallots, minced
- 4 Tablespoons of butter
- 1 cup of assorted mushrooms
- 4 small slices of raclette cheese
- ¼ cups of blue cheese
- 1 large flatbread, preferably Flatout Rustic White
- Preheat your grill or oven to 350 degrees Fahrenheit.
- Mince the shallots.
- In a large saute pan, melt the butter. Add the shallots and saute until soft and translucent, about 4 minutes.
- Add the mushrooms and saute until fragrant and shiny, about 3 minutes. Turn off the heat.
- Place the flatbread in the oven or the grill, and heat for 3 minutes to get crispy. Remove from heat.
- Layer the sweet potato evenly on the bread. Sprinkle the mushrooms on top. Crumble blue cheese above mushrooms. Now add the slices of raclette evenly spaced on top of everything.
- Return to the oven or the grill for another 3 minutes, until the raclette cheese is melted and just bubbling.
- Serve immediately.