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Obamaland
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Hello! 50 Flatbread Recipes: Best Flatbread Cookbook Ever For Beginners [Flatbread Book, Chinese Bread Cookbook, Gluten Free Bread Machine Recipes, Italian Bread Recipe, Focaccia Cookbook] [Book 1]
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Audrina’s cooking and baking ideas
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It’s perfect with hummus, tabouli, for wraps and more!
VEGETARIAN
Aiming to eat more veggies? This Three Cheese Pesto Spinach Flatbread Pizza packs an entire box of spinach into one glorious single-serving pizza! This veg-tastic recipe can easily be doubled [or tripled!] to feed a crowd and makes an awesome meal paired with your favorite salad.
Pizza, flatbread kinda thing
Appetizers & Side Dishes
Bread
Butter Your Biscuit Videos
Garlic Roasted Tomato and Spinach Flatbread is crispy, smothered in cheese with sweet roasted cherry tomatoes and spinach.
Recipes
Description Philly steak pizzas adapted from Everyday Food and seen on peanutblossom Ingredients 1 flank steak (mine weighed 1 pound) 2 red bell peppers, sliced thin 1 red onion, sliced thin olive oil Monteray Jack Cheese, shredded olive oil, salt and pepper Naan bread (an Indian flatbread. I find it at Super Target in the bakery section and in large packages at Costco by the packaged breads) Fresh parsley, chopped Method: Preheat the oven to 400 degrees. Heat a large saute pan to medium high heat. Drizzle a tablespoon of olive oil in the pan. Season the steak with salt and pepper. Saute the steak for 6-8 minutes until medium rare. Remove to a plate and tent with tin foil for 10 minutes. Add another teaspoon or two of olive oil to the pan. Saute the veggies until softened with browned charred bits. Remove from heat and set aside. Slice the steak against the grain as thinly as you can. Place the naan breads on a large cookie sheet. Brush with a scant bit of olive oil. Top with steak slices, veggies, and the shredded cheese. (Or, leave all veggies off if your family is like mine.) Heat in the oven for 5 minutes or until the cheese has melted. Sprinkle with fresh parsley (or not) and serve.
