Flatbread Pizza #healthyfood #dietketo #breakfast #food

This flatbread pizza is delectably meager and firm, and arranged with loads of crisp garnishes for a light and delightful interpretation of pizza!

I welcome the way that at whatever point we get a hankering for this scrumptious little treat, with its fresh outside layer and delightful garnishes, I can undoubtedly get it ready at home. Also, hand crafted implies we get significantly more of it to appreciate, even spare a couple of bucks!

Flatbread pizza is genuinely about keeping things "light" with the goal that it can without much of a stretch be cut into little wedges or square shapes, and delighted in as an exquisite little canapé before a feast, something to whet the hunger.

So where the more conventional pizzas can be a bit on the substantial side and begin to truly top you off after two or three cuts, a flatbread pizza will give you a chance to combine it with a healthy serving of mixed greens and maybe even a couple of more treats.

Also try our recipe Mexican Sweet Potato Chicken Poppers #healthyfood #dietketo #breakfast #food

Ingredients:

• Olive oil
• 2 cloves garlic, pressed through garlic press
• 2 pieces lavash bread
• Salt
• Black pepper
• 1 to 1 1/2 cups grated, whole-milk mozzarella cheese
• 8 strips prosciutto, crisped up in a pan and torn up
• 1 cup arugula
• 1/4 cup super thin-sliced red onion
• Shaved Parmesan
• Sun-Dried Tomato Chutney Ingredients:
• 1/4 cup julienned, sun-dried tomatoes (packed in oil)
• 2 cloves garlic
• 3 tablespoons red win vinegar
• 1 tablespoon flat-leaf parsley
• 1/2 teaspoon (heaping) salt
• Pinch black pepper
• 1/4 cup plus 1 tablespoon olive oil

Instructions:

1. To prepare the chutney: place all ingredients except for the olive oil into the bowl of a food processor, and process until a paste-like consistency; with the processor running, slowly drizzle in the oil until everything is emulsified; use immediately, or keep in a covered container in fridge.
2. To prepare the flatbread pizzas: preheat the oven to 400°, and line a large (or two smaller) baking sheets with foil.
3. Combine about 2 tablespoons of the olive oil with the pressed garlic, and brush one side of each lavash bread with the mixture; place the lavash, oil-side up, onto the baking sheet and bake for 6 minutes, just until it begins to become crisp.
4. Remove from oven, flip the lavash over onto the other side, and sprinkle that side with equal amounts of the grated mozzarella cheese; place back into the oven to bake for about 5 minutes, or until the sides of the lavash are golden-brown and crispy, and the cheese is melted.
5. Finish the pizzas by sprinkling on the crispy prosciutto, then some of the arugula and thinly sliced red onion, and by drizzling on some of the sun-dried tomato chutney; finish with a bit of shaved parmesan, and cut the pizzas into wedges or squares, and serve hot or room temp.

Read more our recipe Garlic Herb Tomato Goat Cheese Dip #healthyfood #dietketo #breakfast #food

Source : bit.ly/2KZURFV