Garlic Flatbread/Pizza Crust

Craving some bread I decided to use a pizza crust recipe to make flat bread.  This came out much better than expected, and even past the little sister test!  This pizza crust is also excellent for pizza, and much quicker than the other one I have listed on this blog.

Make Pizza Crust

Place lots of minced garlic in olive oil and blend.  Lather pizza crust with olive oil garlic blend.  Optionally sprinkle with minced cilantro.  Cook until done, about 10min at 350 degrees F.

This also makes a great naan substitute, and I used it to eat my squash daahl.

Heirloom Tomato & Sweet Corn Pizza

Serves 8

This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.

Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest

Pizzas
pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill

1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.

2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.

3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.

4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.

recipe from: Vegetarian Times September 2008

Swiss Chard Pizza

mmmm this pizza is so good:) I didn’t have olives or capers so I’m going to list them, but it tastes amazing without them too;)

Ingredients:
1 onion, sliced
olive oil
1 T sugar
salt
1 bunch rainbow chard finely chopped
chopped olives
capers
balsamic vinegar
squeeze of lemon
minced garlic (optional)

Prepare pizza dough

carmalize the onions by sautéing them in oil with salt and 1 tablespoon of sugar. Cook until brown, about 20min. In a bowl toss chard, carmalized onions, olives + capers (if used). Sprinkle salt, balsamic vinegar, and a squeeze of lemon.

Sprinkle over pizza dough. Sprinkle garlic (if used) over dough as well. Cook in oven until done (about 30min).

recipe from: Food For Thought Podcast (Compassionate Cooks)

Very Veggie Pizza

Pictured is a variation with no pizza sauce and white sweet potatoes on top, so tasty.

Ingredients:
pizza crust
pasta sauce
veggies: peppers (green, orange, yellow, and red), onions, broccoli, asparagus, and any other veggies you have available.

Make pizza crust. Top with pasta sauce and veggies. Bake in oven. Serve with nutritional yeast sprinkled on top.

Tomatoe Basil Pizza

Pizza Crust

Ingredients:
3/4 cup GF Flour Mix
3/4 cup Light Bean flour Mix
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
1/4 cup liquid egg substitute
1/2 teaspoon vinegar or dough enhancer
1 1/2 tablespoons brown or maple sugar
1 cup of barely warm water
2 1/4 teaspoons dry yeast (1 packet)

Spray a baking sheet or a 15 inch round pizza pan with vegetable oil spray. Preheat oven to 425.

In a small bowl, whisk together the two flour mixes, xanthan gum, baking powder, and salt. Set aside.

In a larger mixing bowl, place the oil, egg substitute, vinegar, and 1 tablespoon of the brown sugar. Measure the water and add the rest of the sugar to it. Drop in the yeast to dissolve.

Beat the egg-oil mix slightly with a handheld mixer at low speed, adding the yeast water. Beat in half the flour. With a spoon, stir in the remaining flour and beat until smooth. Pour the batter onto the prepared baking sheet, and spread with a spatula to a 12 1/2 circle, allowing the edges to stay slightly thicker. Spread on your pizza sauce and add the toppings. Bake for 25-30 minutes. Makes 6 servings.

Pizza Toppings

Ingredients:
olive oil
tomatoes, sliced
fresh basil
garlic (optional), minced

Drizzle olive oil over unbaked pizza crust. cover crust with tomatoes fairly close together. Sprinkle entire crust with fresh basil leaves. Add garlic if desired.

recipe from: Anne Griffin