Saturday, August 22, 2015
Flatbread Pizzas for Dinner, Cinnamon Flatbread for Breakfast
Pizza. My kids would eat it every day. And truthfully, I would eat it every day too if there was no such thing as "high cholesterol". In fact, I would eat any kind of cheese five times a day if my arteries wouldn't scream, "Please, for the love of cheddar, STOP!"
But, let's get back to the pizza. My son wanted homemade pizza yesterday and I started the day fully intending to make homemade pizza. But my activities took me longer than I thought they would yesterday and then I ended up taking a nap. Then. . . . . I didn't have what I needed to make pizza dough.
I did have these Flatbreads from Aldi that were whole grain and made with Flax.
I decided to try to layer them with the pizza ingredients kind of like a lasagna. When I was done cooking it in the oven, I decided they were probably more like Quesadillas. I only ended up using 2 layers of all of the ingredients.
I laid the flat breads down in the bottom of my 9x13 baker.
I was able to lay one down and then cut another to fit into the rest of the rectangle. Then I put my spaghetti sauce, some shredded mozzarella and turkey pepperoni.
Since I never made it to the store I had to just use what I had in the house. I only had a little bit of shredded mozzarella left, so I ended up having to take some provolone out of the freezer. My "pizza" was actually one layer of shredded mozzarella and then I repeated the flatbread, sauce, cheese layer with provolone, more turkey pepperoni and parmesan.
So, there were only 2 complete layers of flatbread, sauce, cheese and turkey pepperoni. We cooked it on 350 for about 15 minutes.
This morning, Future Fashionista wanted to "one of those tortilla things with cinnamon and butter." Apparently she had seen it in a video at school one time a long time ago and it has
Never. Left. Her Memory.
Since our flatbreads are rectangle, it was a little awkward to do it in our frying pan, but we managed to make it work.
We just put a little less than a tablespoon of butter into the frying pan and let it melt. Then we placed the flatbread in the butter for a couple seconds, then flipped it and made sure to get all of the edges. We sprinkled it with our cinnamon/sugar mixture that we keep in a container (more cinnamon than sugar) and then rolled it up. We let it get a teeny bit crispier once it was rolled and Future Fashionista just ate it rolled up.
I think I LOVE these flatbreads. I love that they have 8 grams of fiber, only 1 gram of sugar and 9 grams of protein. Plus, because of the flax, they are a good source of ALA Omega 3. They're a little more expensive than I would usually pay for something to make a wrap or sandwich with, but truthfully we've been able to get one 9x13 pizza and a cinnamon roll-up out of it with 3 left over. So, the price isn't that bad considering what we've been able to do with them.
My next step, of course, would be to try to figure out how to make my own homemade flatbreads. I've made homemade pita pockets (success!) and homemade tortillas (not as much success) before, so I'm thinking it can't be that much different.
What's your favorite way to use flatbreads? Have you ever made them homemade?
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