This post is sponsored by Society Culinaria on behalf of Flatout Bread. All opinions are 100% my own.
Ah summertime. The sun. The fun. The food. What’s not to love. My new favorite thing, well aside from spending time at the pool, is make pizza on the grill. Yes, pizza on the grill.
I was so excited when I recently partnered with Society Culinaria to try Flatout Breads for some summer recipes. They have so many great products and I’m exited to try them all. With thin pizza crusts, wraps, and foldits, you can make practically anything. The thin pizza crusts are my favorite right now. They are perfectly light and can be made in a backyard grill, in the oven or on a stovetop grill. You can use a variety of ingredients to make different pizzas for every person in your family. Or just pull one out for you to make. Have leftovers from dinner? Go ahead and throw them on a thin pizza crust and voila, lunch the next day.
For this recipe, I got my sisters help to make pizzas outside on my new grill. They were quick to grill and the flavors just melded well together. We both loved them (and she was a little shocked at how much she loved them) and this combination is going to become a regular in my house. I can’t wait to
Be sure and check out the Flatout Bread website to find a store locator close to you. You’ll be glad you did. And look for more recipes here with these great products soon. The flatbreads are low in fat and are a good source of fiber so go ahead and grab some to try out.
Spanish Tapas Flatout Pizza
1 Flatout Artisan Thin Pizza Crust
1/2 c cheese, shredded (your favorite kind – I like Manchega and Asadera)
2 oz chorizo, cooked and drained
2 Tbsp black olives
1/4 c roasted red bell peppers
Handful of Spinach leaves, stems cut off
Heat grill to medium heat. Keep one burner off.
Brush olive oil on one side of crust. Place crust on grill and brush other side with olive oil. Cook until pizza starts to bubble up and grill marks form, about 1-2 minutes.
Carefully take crust off the grill and place grilled side up on a cookie sheet. Add cheese, chorizo, roasted red bell peppers, olives and spinach. Return to grill and let cook for one minute then move crust over to indirect heat, cover and let cheese melt. (You can also do this on the grill but if you’re like me, it can get messy.)
Yields: 1 Serving
Prep time: 15 minutes (cooking time for chorizo and prepping grill)
Cook time: 5-8 minutes
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