Inside: We’re starting a collection of simple suppers, Easy Pizza being our first recipe. It’s an update on a previous post, this time with pretty food pictures and printer-friendly recipe format. Enjoy!
I’m starting a collection of simple suppers on the blog, beginning with Easy Pizza. While it happens to be an update of an older post, the pretty pictures and printer-friendly recipe make it worthy of reposting.
And did I mention, just four ingredients?
As I’m sure you’ve gathered by now, I like having simple meals. This one has been a Friday night staple in our house for a long time. Mine is low carb, but yours doesn’t have to be if that’s not your thing. Your favorite flatbread of tortilla will work just fine.
And that’s where this recipe starts–the bread. Then add marinara or spaghetti sauce from a jar, shredded cheese, and those sliced pepperonis in the lunchmeat section of the grocery store.
Additional toppings? That’s up to you.
- 1 low carb flatbread of tortilla (I use Aldi's Fit and Active original flatbread)
- 3 tablespoons of marinara sauce
- 12 slices of pepperoni
- ⅓ cup of pizza cheese (I use provel, a cheese originating in St. Louis)
- a little olive oil for the flatbread
- Preheat oven to 425 degrees.
- Apply a thin coating of oil to both sides of the flatbread.
- Place on a baking sheet lined with parchment or aluminum foil and bake for 5 - 7 minutes until slightly brown and a little crispy.
- Remove from oven and spread marinara on flatbread to the edges.
- Layer pepperoni slices on top.
- Sprinkle cheese on top and slip back into the oven for 8 - 10 minutes until the cheese starts to brown.
- Enjoy!
Notes: You can use regular flatbread or a tortilla for a base. For a softer crust, skip baking the flatbread alone and go right to layering on the toppings and baking the pizza. I sometimes put mushrooms and onions on the pizza. If sliced thin, they’ll cook, or you can briefly microwave for 30 – 60 seconds to soften before layering on the pizza. Pre-cooked sausage is also good on these.
What’s your favorite simple supper? Tell us about it in the comments.
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calensariel
Cheater’s chicken enchiladas! I keep a bag of Foster Farms shredded chicken in the freezer for when we need something spur of the moment. Mix in Old El Paso Chicken taco seasoning and red or green peppers and onion, then fill soft flour tortillas with the mix. Makes great left overs. 😀
amy@amyharkemoore.com
Calen, I love the name–Cheater Chicken Enchiladas! Maybe we should collaborate on a cookbook? 😉 Okay, I’m teasing. But, seriously, I’ve got to try your recipe!