Flatbread Pizzas

So, you remember that time I said I wanted to make flatbread pizzas and made breakfast pizzas instead?

Well, now Hubby and I have done both.

This was an experiment of teamwork with Hubby and I deciding on the best ingredients, and my, oh, my was it a tasty experiment indeed. We may or may not have made a second round of these the day after, too.

I am craving another just writing this.

Let's get down to it (before I start to drool):

Prep time: 10-15 minutes

Cook Time: ~25 minutes

Makes: 2 mini-pizzas

Ingredients:

2 flatbreads
1/3 jar of butternut squash pasta sauce
2 tablespoons parmesan
1 cup shredded mozzarella cheese
2 tablespoons shredded smoked gouda
1/4 cup onion
1/4 cup black olives
1/4 cup grape tomatoes

Directions:

1. Start with yo' flatbreads.

These are plain Panera flatbreads.

Grab your sauce.

Did you know butternut squash pasta sauce was a thing? I didn't until I ran into it at the store. It actually doesn't taste like squash at all, and reminds me very strongly of a sweeter version of a blush or pink sauce.

P.S., has anyone ever thought about how weird the phrase "ran into it" is? I mean, I didn't actually run head-first into this jar, I just saw it at the store.

Sorry. Idioms amuse and confuse me.

Spread the sauce evenly over both flatbreads, leaving a little room for a "crust".

2. Then, the cheeses.

First, parmesan right on top of the sauce.

Then, mozzarella, because pizza is not pizza without mozzarella.

And finally, that delicious and addictive thing called smoked gouda.

We used this sparingly because smoked gouda can have a very potent flavor that can overpower other ingredients. With a gentle hand, though, the flavor is grand! Especially with the butternut squash sauce...

...My mouth is starting to water again. We'd better move on.

3. Slice up your onions however you like. We did a small chop rather than slices.

Slice up your black olives thinly.

Unless you don't like olives, in which case leave them out. If you must.

Slice your tomatoes thinly as well.

Hubby did almost all of this one, which is good, because I would not have been as patient with those tomatoes as he was. He got 7 or 8 slices out of each tiny tomato!

Sprinkle all of those onto your pizza.

The tomatoes...

Onions...

And black olives.

I read something from chef Alex Guarnaschelli the other day which I will paraphrase as, "Place your toppings strategically, imagining every bite."

Oh, we imagined it, alright.

Throw those in the oven.

Bake at 375-degrees F for 20-25 minutes, or a little longer if you like a little extra crunch on your cheese.

And then...Mmm.

Use a pizza cutter to slice into manageable pieces. This size flatbread does well in either 6 or 8 slices, depending on the size you want.

Here's the first one.

If your cheese looks like this, you know you've done it right.

Oh, my.

I may or may not have taken a bite of that piece immediately after this photo, because I just had to see if it tasted as good as it looked.

But I'll never admit it.

...Err.

Onto pizza number two!

Looks like we weren't quite strategic enough on that one end piece!

Oh, well.

The rest was just right. One more stringy cheese shot for y'all, because, well, cheese.

Enjoy!