Get the Whole Family Cooking with Flat Bread Pizzas!

Whipping up flat bread pizza is a quick and easy way to make some seriously satisfying chow. In this version, I used Stonefire Naan flat bread (I get them at Costco), topped the breads with just vegetables (didn't feel like cooking up any meat!) and used cheddar cheese, because it just so happened to be the only cheese I had in my frig that night. The best thing about creating your own mini-pizzas is you can use whatever toppings you like or just whatever you have on hand! Don't want to use flat bread? You can also use bagels, french bread cut in half, English muffins, croissants... whatever you like best will work!

This is a great recipe to get the whole house cooking. Any picky eaters in your family? The kids will enjoy topping their own pizza with items they like and will have fun getting to help out in the kitchen. Are you hosting a party soon? Give each guest a piece of flat bread, access to their own choice of toppings and watch everyone have a bawl creating unique, personalized pizzas! 

The ingredients below are for the pizzas I made on this particular evening. I won't always use the same toppings, and I might switch up the cheese, but I ALWAYS make my own sauce! Making your own pizza sauce is incredibly easy and super delicious, but if you're not interested in that extra step, just pick up a jar of your favorite sauce and use that instead.

Also, my portions are for TWO pizzas, 

so multiply as needed!

Pre-heat your oven to 350 degrees

Pizza & Toppings:

• 2 pieces medium flat bread (I use Stonefire Naan - perfect size & texture)
• 4 to 6 oz. shredded cheese (cheddar used here) 
• 10 to 15 stalks thin asparagus, chopped in large pieces
• 1 yellow squash, chopped
• ​one-half red bell pepper, chopped
• 1/4 cup sweet onions, chopped 
• 1 cup (packed) fresh baby spinach, roughly chopped
• ​1/2 avocado, chopped
• 2 to 3 teaspoons fresh minced garlic
• ​1 Tablespoons olive oil (for sautéing the veggies)

That Busy Girl's Pizza Sauce:

• 3 oz. tomato paste (one of those tiny cans)
• 1/2 teaspoon garlic powder
• ​1 teaspoon dry basil OR 6 to 8 leaves fresh basil, chiffonade
• 1/2 teaspoon onion powder
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons warm water 
• 1 Tbsp. olive oil
• ​salt & pepper to taste 

Veggies Round 1: Trim about 1/2 to 1 inch from the bottom of the asparagus (the very bottom portion is tough and chewy) and then chop into long segments. Chop the yellow squash into thin chunks. Set a pan over medium-high heat and add one Tablespoon of olive oil, the asparagus, yellow squash and fresh minced garlic. Sauté until asparagus and yellow squash are lightly browned.

Veggies Round 2:  After the asparagus and squash is lightly browned, add the red bell pepper and sweet onion. Salt and pepper to taste. Continue to sauté on medium-high heat until all veggies are browned to your liking.

*Tip: Do you like your veggies on the al dente side? Keep a close eye on them at this stage, cook them only for a few minutes, then remove pan from heat once vegetables have reached desired texture.

The Sauce is Boss:  In a bowl, add the tomato paste, basil, onion powder, garlic powder, balsamic vinegar, one Tablespoon of olive oil and warm water. Stir together all ingredients. If sauce is thicker than desired, continue to add in warm water one teaspoon at a time until it's at desired consistency. Salt and pepper to taste.

*Tip: Using warm water helps to break down the thick tomato paste and decreases those unpleasant lumps sometimes found in homemade pizza sauce. 

Top the Flat Bread:  Place the flat bread on an ungreased cookie sheet. (I cover mine with tinfoil - makes clean up so easy!) Spread the tomato sauce as evenly as possible and top with shredded cheese (reserve a small portion of cheese to go on the very top, right before it goes into the oven). Layer the asparagus and yellow squash mixture over the cheese, followed by the chopped spinach and avocado. Finish with the last bit of shredded cheese and place into pre-heated 350 degree oven until cheese is thoroughly melted, about 15 to 20 minutes.

Allow each pizza to cool a few minutes before biting in; these babies will be hot! (Ever experienced "cheese burn"? No me gusta.)

Do you have a fun make-it-together-meal that you and your family enjoy?

I would love to hear about it!

You can share your adventures in meal-time stories

 (and photos if you have them!) with me at

Email me!    thatbusygirllife@gmail.com

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Blair Clark is a wife, teacher, dog-mother, mentor, wanna-be-chef, recipe collector, crafter, painter, novice photographer, thrifter, writer, marriage ministry leader, Sunday school teacher and blogger. In short, she's a busy girl! Blair lives and blogs from the suburbs of Detroit with her handsome hubby and perfect Chocolate lab.

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