Flatbread pizzas have been the rage for a few years now. Store-bought flatbread is readily available at most grocery stores, although sometimes it may not always be as fresh as homemade. If you want to take a little extra time for that wonderful fresh-baked taste and make your own, the folks at Krusteaz now have you covered, with a new line of boxed, yeast-based flatbread mixes that include wheat, Italian herb, and garlic and onion. These are so easy to prepare and the mixes are perfectly seasoned, perfect for the busy cook who wants fresh, homemade taste!
If you follow my blog, you know I’m a big fan of Krusteaz products, but I must make my normal disclaimer that I’m not affiliated in any way with the company. Of course, I was definitely excited when UPS delivered several flatbread mixes of each flavor on Krusteaz’s dime. So far I have made a flawless flatbread pizza and some killer, killer calzones. I will post that recipe later this week and you will not want to miss it! And, as an added bonus, I will detail how you can win some of this wonderful flatbread mix and a host of other goodies, courtesy of Krusteaz, so please stay tuned.
I let Gabe and Lexi choose the flatbread pizza toppings and they went with their favorites — pepperoni, bacon and jalapeños. I used the garlic and onion flatbread mix and it was an instant hit, with no leftovers. Feel free to choose your favorite toppings – the possibilities are endless and Krusteaz will take care of the crust!
Ingredients for the Crust
- 1 box (14 oz.) Krusteaz Garlic and Onion Flatbread Mix
- 1 cup hot water (115-125 degrees F)
- ¼ cup extra virgin olive oil, plus more for brushing the dough
Ingredients for the Toppings
- 1 ¼ cup pizza sauce (or more to taste)
- 1 ½ cups part skim mozzarella, grated
- Dried oregano, to taste (I gave it several shakes)
- Crushed red pepper, to taste
- Garlic salt, to taste
- 18-20 slices pepperoni (I used turkey pepperoni and the kids didn’t notice!)
- 5-6 slices thick-sliced bacon, cooked crisp, drained and crumbled
- 1-2 fresh jalapeños, sliced thin
- Flour for your hands (not pictured)
Make the dough according to the directions on the package. I substituted extra virgin olive oil for the vegetable oil. If you like how yeasty dough smells, you’re going to love this, especially with the garlic and onion in the mix.
Form the dough into a ball. Cover it and let it rise — I recommend at least 30 minutes for a lighter crust.
Cut the dough in half and save one part for later use. Go ahead and preheat your oven to 475 degrees F.
Lightly oil your pizza pan. Coat your clean hands with flour and stretch the dough a bit. Place it on the pizza pan and pat it out to fit the pan. Brush the dough with some of the olive oil.
Bake for 5 minutes until the crust starts turning brown. Remove from the oven and reduce the heat to 450 degrees F.
Ladle the sauce evenly on the crust, sprinkle with the mozzarella and shake on the oregano, crushed red pepper flakes and garlic salt to taste. Place the turkey pepperoni, bacon pieces and jalapenos on top of the cheese.
Cook for another 5 minutes or so — the cheese should be melted and starting to bubble. Let sit for 5 minutes before slicing.
Serve this with a tossed salad or cut it into smaller pieces for a fun appetizer. And if you have kids, let them help choose the toppings and make it a fun family meal!
Interested in some of my other Krusteaz recipes? Check out my Southern Cornbread Breakfast Muffins, Kel’s (Almost) Homemade Garlic and Cheese Breadsticks, Crumb Cake, and one of my all-time favorites, Pumpkin Bars (which are seasonal).
Eat, drink and be merry!
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