Three Cheese Flatbread Pizza With Pepperoni, and Rosemary

 

My oldest son Aiden, who is five, loves to cook and bake with me. He is also fascinated by this whole blogging thing in general. He thinks taking pictures of food is incredibly entertaining, and that the pictures magically ending up on the computer somehow, is even cooler. When I cook for the blog and take photographs he is often acting my little assistant. He measures, pours, stirs. Licks beaters. Acts as official taste tester. (He’s a pretty good little gourmand already. One of the best compliments a dish can receive from Aiden is that it is ‘tender and juicy’.) When I photograph my food, he also takes his own photos with his Fischer Price digital camera. (This is the most adorable thing in the universe by the way.) 

I love it. I love that he is excited about what I do, that it’s something I can share with him, and that we can bond over it. 

Aiden also often suggests recipes he feels would be appropriate for the blog and/or dinner that night. Roasted chicken, cupcakes, and pizza all come up pretty often. I think pizza is probably his absolute favorite to make. We usually make our our dough from scratch so in addition to all that fun measuring and pouring there is kneading too. Nothing keeps a five year old busy like kneading pizza dough.

Then you get to shmear sauce around. Add toppings. Add toppings in the shape of dinosaurs… It can get a little messy, but it’s five year old heaven as far as Aiden is concerned. Bake your dinosaur pizza off in a skillet and you’ve got crispy neapolitan-esque pizza at home. 

However, there are times, when a person dosn’t really have the time or energy for a batch of homemade pizza dough. Enter the flatbread pizza. This takes home made pizza from a project to a quick, easy, kid pleasing, husband pleasing, weeknight, Friday night, kind of dinner. I know we could all use more of those.

Pre-made flatbread tastes great and makes a wonderful pizza crust. You can also use jared spaghetti sauce to save on time, or if you happen to keep a batch of Marcella’s famous sauce around, that makes the pizza come out even better still.

One thing I like about flatbread pizza is that it’s very customizable. You can certainly pick any toppings you desire and achieve wonderful results. I’ve made about 10,000 versions myself, but todays iteration is one of my all time favorites. Goat cheese, havarti, and feta, plus a touch of rosemary just elevate the classic pepperoni pizza above and beyond.

Serve this with a side salad and you have a complete, delish, 15 minute, weeknight dinner. Enjoy!

Print