I don’t know about you but when I spy new products at the grocery store, excitement builds. I love trying new things, especially when they come from a brand I already love.
I am already an avid user of Flatout products: Justin makes his weekday sandwiches on the Fold-Its, and we already love baking mini pizzas on the Flatout wraps. Well, Flatout has come out with another awesome new product, and I’m officially hooked. Behold: Flatout Thin Crust Flatbreads! I am such a fan of creating pizzas at home, and whenever I dine at a restaurant, thin crust flatbreads on a menu always entice me. Now, you can really create some thin, crunchy flatbreads at home – yay!
I love that the thin crust flatbreads are great for the grill. If you don’t have a grill, that is fine – you can use the oven! However, if you are looking for extra flavor and additional crispy goodness, the grill is perfection for this product. Just make sure to keep your eye on them as they cook – the grill will brown/crisp the flatbreads up very quickly! I love that these flatbreads only take a few minutes to create. You can find them at most Walmart stores, but you can also check out where they are in your area by searching HERE.
The thin crust flatbreads come in a variety of flavors as well. You can go with classic Rustic White, Rosemary and Olive Oil, Heritage Wheat, or Spicy Italian. I have to say – the spicy flatbread has my heart. The flatbreads are sprinkled generously with crushed red pepper…right up this hot head’s alley!!!
As for toppings, there are so many combinations. I whipped up this yummy concoction, and I know it will grace our dinner table again. You can’t go wrong with spinach, tomatoes, goat cheese…mmmm. So – get out to your grocery store and get your hands on some of these Flatout Thin Crust Flatbreads…they’re definitely a welcome addition to my kitchen!
Also, make sure to scroll down to the bottom of the post to enter to win a 2 night trip to the Taste of Chicago!
2 Flatout Thin Crust Flatbreads
6 oz fresh spinach leaves
1 medium tomato (or about 14 cherry tomatoes), diced
2 garlic cloves, minced
1/2 cup red onion (about 1/2 of an onion), sliced thin
1 tbsp olive oil
1/4 cup sundried tomatoes
2 oz (approx) mozzarella cheese
2 oz (approx) crumbled goat cheese
1. Preheat your grill (or preheat your oven to 350 degrees F). Meanwhile, heat a large skillet over medium heat with the olive oil. Add red onion and garlic. Saute until tender.
2. When the red onions and garlic are tender, add the diced tomatoes and spinach to the skillet and allow to wilt. When spinach leaves have wilted (4-5 minutes), remove from heat and set aside.
3. Place thin crust flatbreads on the grill or in the oven for 3-4 minutes, then remove. Next, sprinkle mozzarella cheese on the bottom of each flatbread. Then add spinach mixture across the top of each flatbread. Sprinkle sundried tomatoes and goat cheese crumbles on top, then place back on the grill/in the oven for an additional 3-4 minutes until browned/warmed.
4. Remove from grill/oven and slice with a sharp knife/pizza cutter. Enjoy!