Flatbread Pizzas with Corn and Prosciutto

Amp up your pizza night with my Flatbread Pizzas with Corn and Prosciutto.  Loaded with the flavors of garlic, crispy prosciutto, fresh corn, and gooey cheese. A tasty yet light dinner in a flash!

 

Flatbread Pizzas with Corn and Prosciutto

We love standard pizzas but sometime we want to change it up a bit.  To make pizza quickly and without all the fuss of making homemade dough or rolling out store bought dough I turn to flatbreads for the base.  We have a great brand called Stonefire Authentic Flatbreads that I just love using for so many things.  Usually I get one of their packages of Original Naan to make quick pizzas with but the grocery store was out of them and instead I found that they now make Artisan Thin Pizza Crust.  They are very similar in texture to the Naan but have an 8" round pizza shape and come in a pack of 4.  

You can certainly choose any type of flatbread that you would like for this pizza, but this is a good choice as well.  I decided to give our pizza a summer vibe since the weather is still hot around Los Angeles.  Instead of a traditional pizza sauce base I went with a garlic oil and topped it with fresh corn kernels, mozzarella, and prosciutto that crisps up on the oven and gives you a salty bite.  Once baked, I topped it with peppery arugula and fragrant basil and a douse of olive oil.  I must say this is one of the BEST pizzas I've made.  My husband certainly ate his portion and then some!  

Try a light and fresh pizza that is bursting with flavor for your next pizza night.  It's a winner!

Enjoy!

What Ingredients do I need?

• flatbreads (such as Naan by Stonefire)
• extra-virgin olive oil
• fresh garlic
• mozzarella cheese
• fresh corn kernels
• thinly sliced prosciutto
• arugula
• fresh basil

Substitutions and Variations

• Try chopped baby spinach instead of arugula

• Use frozen corn or cut corn off the cob

• Use any flatbread that your choose

• Grill the flatbreads instead of baking them

Kitchen Tips and Notes

• If using frozen corn make sure to thaw it out and pat it dry before adding it to the pizza

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Flatbread Pizzas with Corn and Prosciutto

serves 4

4 flatbreads (such as Naan by Stonefire)
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 cup fresh corn kernels
1 ounce thinly sliced prosciutto, torn into 1-inch pieces
1 ½ cups arugula
½ cup torn fresh basil
¼ teaspoon ground pepper

Preheat your oven to 420 degrees.

Transfer to a large baking sheet. Combine 1 tablespoon oil and garlic in a small bowl.  Baste the flatbreads with the garlic oil.  Top evenly with the cheese, corn and prosciutto.

Bake at 420 degrees for 8-10 minutes or until the crust is golden on the bottom and the cheese is melted.

Top with arugula, basil and pepper.  Drizzle with the remaining 1 tablespoon oil.

inspired by  https://www.eatingwell.com/recipe/258528/prosciutto-pizza-with-corn-arugula/

Mixed Berry Oatmeal Bars

Mixed Berry Oatmeal Bars are bursting with summer berries and are the perfect treat for breakfast, snacking, or dessert!

 

Mixed Berry Oatmeal Bars

We love granola bars but they are often filled with stuff that you don't really want.  We recently went on a late summer beach vacation and I usually bring snacks, including granola bars.  This time I decided to make these quick homemade bars for our snacks/breakfast treats.  The are easy to pull together, bake quickly, and then can be cut in to squares so they travel well.

These homemade bars are filled with healthy oats, a mix of summer berries, coconut sugar, and cinnamon.  It makes a small batch using and 8x8 square pan, and can be made in under 1 hour.  Treat yourself to some homemade bars that taste delicious and are good for you!

Enjoy!

What Ingredients do I need?

• frozen mixed berries
• oats
• flour 
• coconut sugar
• cinnamon
• unsalted butter
• cornstarch
• fresh lemon

Substitutions and Variations

• Use your favorite frozen fruit. peaches or mango would be good.

• Leave out the cinnamon, or add in some ginger instead.

• Try chocolate chips and peanut butter chips along with sliced almonds instead of fruit.

• Add dried fruit like cherries, apricots, raisins, or cranberries instead of fresh fruit.

Kitchen Tips and Notes

• Layer cut up bars with pieces of wax or parchment paper.

• Use the juice that comes from defrosting the frozen fruit to pour over yogurt or use in a smoothie.

• Leftovers will keep in the refrigerator in an airtight container for up to 4 days.

• Heat up a bar and serve it with a scoop of vanilla ice cream for a great dessert.

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Mixed Berry Oatmeal Bars

14 - 16 ounces frozen mixed berries
1 cup rolled oats
¾ cup flour 
½ cup coconut sugar
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted
2 teaspoons cornstarch
juice and zest from ½ a lemon


Partially defrost the berries at room temperature for about an hour.

Preheat the oven to 375 degrees.  Line an 8 x 8" square pan with parchment paper.  Leave excess parchment paper so you have handles for removing the bars.

In a medium bowl, stir together the oats, oat flour, coconut sugar, cinnamon and salt.  Add the butter into the oat mixture and stir until everything evenly incorporated.  Remove a ½ cup of the oat mixture and reserve it for the top.

Press the oat mixture into the pan and press it firmly with the back of a measuring cup to compact the oat mixture and distribute it evenly.  Drain the juices from the berries and stir in cornstarch, lemon zest and lemon juice.  Pour the berry mixture evenly over the crust.  Sprinkle the reserved oat mixture on top of the berries.

Bake for 30-35 minutes, or until the bars are bubbling and the top is golden brown.  Remove from the oven and set pan on a cooling rack for 10 minutes.  Remove bars with the parchment paper and allow the oats to cool completely before cutting into squares and serving.

Summer Fresh Recipe Series: Strawberry Crostini

When fresh berries are available Strawberry Crostini is the perfect summer appetizer!

 Strawberry Crostini 

We stopped by the farmers market today and found the most delicious strawberries.   These will be perfect used in an appetizer for this evening's get together with friends.  So playing off of a traditional crostini appetizer I decided to incorporate the strawberries. 

Toasted french bread is the base for a spread of goat cheese, topped with cut strawberries, and a drizzle of balsamic vinegar.  Luscious and creamy, bursting with flavor. YUM!

Enjoy!

What Ingredients do I need?

• French Baguette
• goat cheese
• strawberries
• balsamic glaze

Substitutions and Variations

• use ricotta, marscapone, or cream cheese instead of goat cheese

• try roasting the strawberries

• add some chopped basil

Kitchen Tips and Notes

• Balsamic glaze is a syrup like reduction of balsamic vinegar.  This is a good brand.

• By ripe organic strawberries for the best flavor.

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Strawberry Crostini

(make as many as you wish)

1 French Baguette, sliced thinly
1 log of goat cheese
organic strawberries, chopped in to bite size pieces
balsamic glaze

Toast the baguette slices in the toaster in place them on a cookie sheet and toast in the oven at 350 degrees 10 minutes.

Spread goat cheese on the tops of each slice.  Add the slice strawberries.  Drizzle each toast with balsamic glaze.  Serve.