Ever had one of those days where the LAST thing you feel like doing when you get home is to cook? I definitely fall victim to that on occasion/once a week. It often would be so much easier just to go grab some takeout, put your feet up, and call it a day. The times I have fallen captive to this situation are always followed by a tummy ache, regret, and mourning over the loss of leftovers in the refrigerator. It never ends good. Next time you feel like that could be your evening, just say no to that greasy pizza. It’ll make you really fat anyway (totally just kidding. It helps me say no when I tell myself that. Whatever works, ya know?) Your new quick and easy dinner option: flatbread! It’s so pizza-like it’s not even funny. Also, this one comes grease free and you never have to leave the house. WIN.
The other night, I was unsure of what I wanted to make for supper. As I began my usual,”I forgot to meal plan. What the heck am I going to cook tonight?!”, I just decided to get creative. It’s so much fun to use what you have at home and end up with something better than you expected! I happened to have flatbread pitas that I had originally purchased for fajitas, some leftover pesto, and some frozen fire roasted corn. Put it all together and boom, new favorite recipe! And I know, I know, I’m back at that kale stuff again.Starting to see a pattern here? I mean obviously I can’t seem to deviate from recipes without it lately or so it seems. I just can’t stay away. It’s a good problem though, right? I mean, it definitely could be worse. I could be obsessively stuffing my face with white chocolate chips while no one is looking (which may or may not have happened also, but that’s neither here nor there). This time I’m using it as a flatbread topping. Oh yes, it’s just as good as it sounds. This flatbread will knock your socks off it’s so good. The corn and sauteed onions give it a slightly sweeter taste which is never a bad thing if you ask me. It’s way better than that ole greasy takeout pizza anyway. :)
Whole wheat flat bread pita
Parmesan & Romano cheese blend, shredded
Asaigo cheese, grated
1/4 of a sweet onion, chopped
1 c. fire roasted corn (I found this in the freezer section at Whole Foods)
1 tbsp. extra virgin olive oil, plus more for brushing onto flatbread
1/2 c. kale, chopped
Preheat oven to 350 degrees.
In a skillet, add 1 tbsp. olive oil. Saute chopped onion until golden brown.
Add in frozen corn and cook until corn softens.
Brush some olive oil onto flatbread.
Brush pesto onto flatbread.
Top with cheeses.
Add sauteed onions and roasted corn.
Finish with adding kale to top.
Bake for about 8-10 minutes or until flatbread is a golden brown and kale is slightly crisp.
*side note: if you need to alter amounts of ingredients, totally go for it. I made enough for 2 pitas so if you make more, add more of the toppings!*
Cheese Grater Box – West Elm – similar here & here | Basting Brush – West Elm | Cutting Board - IKEA