Four Cheese Flatbread Pizzas Recipes

Steps:

• Heat oven to 400°F. Spray 2 large cookie sheets with cooking spray. Place 2 flatbreads on each cookie sheet; brush evenly with oil. Bake 5 minutes.
• Remove flatbreads from oven. Increase oven temperature to 450°F. Spread 2 tablespoons pizza sauce on each flatbread. Sprinkle each with 1/2 cup mozzarella cheese, 1/4 cup fontina cheese, 1 tablespoon Parmesan cheese and 1 tablespoon goat cheese.
• Bake 5 to 7 minutes or until cheese is melted.

Steps:

• Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
• Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
• Let cool for a few minutes, then cut and top with more black pepper.

Steps:

• Preheat the oven to 550 degrees F.
• Stretch the pizza dough and fit it into 2 pizza pans. Combine the mozzarella, Monterey Jack, and Asiago cheeses in a bowl. Evenly distribute the cheese mixture over the crusts. Top the pizza with the Pecorino and drizzle with olive oil. Bake until the crust is brown and the cheese is melted, about 6 to 8 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
• Sprinkle with pepper flakes, if using.

Steps:

• . Preheat the oven to 375*.
• 2. While the oven is preheating place the balsamic vinegar, honey, and black pepper into a sauce pan and turn the heat to a medium-high. Stirring frequently until reduced to a syrupy density. About half the volume.
• 3. Meanwhile while the Balsamic Vinegar is reducing spread the cream cheese on the flatbread. Place the roast beef slices on the cream cheese. Next spread the peppers and onions evenly over the pizza. Slice the fresh mozzarella and evenly place over the peppers and onions. Sprinkle the parmesan cheese over the mozzarella. Bake until cheese is melted, then broil until cheese browns to your liking. Remove from oven and drizzle the balsamic reduction over pizza, slice, and serve.

Steps:

• Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
• Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
• Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, Cheddar cheese, Parmesan cheese, and cream cheese in a microwave safe bowl. Microwave for 1 minute. Remove and mix in almond flour, egg, garlic, and parsley until well combined. Spread dough onto a baking sheet and poke holes into the dough with a fork.
• Bake in the preheated oven for 10 minutes. Remove and let cool for 20 minutes.

Steps:

• Heat oven to 350ºF.
• Brown meat with onions in large skillet; drain. Return to skillet. Stir in pizza sauce, ketchup and relish.
• Spread onto flatbreads; sprinkle with cheese.
• Bake 8 to 9 min. or until cheese is melted. Top with tomatoes.