Summer Flatbread Pizza

When I am on my own for dinner my favorite food to make is an individual flatbread pizza. I whip up a quick homemade pizza sauce and load it up with fresh toppings. With a drizzle of olive oil and fresh basil flatbread pizza is my favorite summer meal. The key to any homemade pizza is the cheese. Do not use the pre-shredded stuff! It makes such a difference to shred your own. Or, you can buy a log of fresh mozzarella and slice it thinly. It melts so beautifully over the toppings it seems decadent without having to use a ton of cheese. And whatever you do, don’t forget a pinch of kosher salt and pepper on top of the pizza; it causes the veggies to burst with flavor. Enjoy this summer meal!

Summer Flatbread Pizza
Simple and delicious pizza that lets summer’s bounty shine!

Prepared naan flatbread (I prefer Target’s Archer Farms garlic naan)
Pizza sauce, recipe follows
Fresh mozzarella cheese, shredded or sliced
Parmesan cheese, freshly grated
Garlic, thinly sliced
Onion, diced
Zucchini, diced
Tomatoes, chopped
Bell pepper, diced
Basil, julienne (thinly sliced)
Extra virgin olive oil

Heat oven to 425 degrees. Top the naan with sauce, fresh mozzarella cheese, and veggies, along with a sprinkle of salt and pepper. Bake 15-20 minutes until cheese is bubbly and crust is crisp on the edges. Remove from oven, sprinkle with Parmesan and fresh basil and drizzle with olive oil. Cut into wedges and enjoy!

Pizza sauce
Makes about 2 cups, enough for 2 large pizzas

1 32 oz. can crushed tomatoes
4 garlic cloves, minced
3 T. extra virgin olive oil
1 T. dried Italian herbs
Salt and pepper

Place olive oil, basil and herbs in a saucepan on low heat. Bring up to a sizzle until it smells fragrant but do not allow garlic to brown, about 5 minutes. Pour in crushed tomatoes, stir, and increase heat to medium. Sprinkle generously with salt and pepper, and simmer until slightly reduced, about 15 minutes.