Flatbread pizza

We made something similar to these flatbread pizzas a year ago. The flatbread is a quick alternative to use in lieu of rolling out crust. These come together very quickly. Now that Patrick has resumed his orchestra rehearsals I need to plan something quick for those evenings where he runs out the door for the evening practices. Revisiting this recipe was just what I needed a few weeks ago!

This meal fit into the meal plan when we were on Week 1 of our challenge. Week 1 was to include two fruits or veggies with every meal. I'm not really sure how liberal we were allowed to be with counting the veggies. Officially this meal included 5 different veggies - cherry tomatoes, artichokes, onions, red peppers, and spinach. I decided to lump the pizza and toppings as one vegetable (much to Patrick's dismay) and then did the side spinach salad.

Inspiration from this Roasted cherry tomato and artichoke flatbread pizza
Here's what we did
Toss 1 cup of grape tomatoes with olive oil, salt and pepper, and some balsamic vinegar. Broil until the tomatoes burst. Use an immersion blender to puree the tomatoes and spread over the pitas as sauce. Top with shredded Parmesan and follow with sliced artichokes and sauteed peppers and onions. Follow with Italian seasoning and a bit more Parmesan. Place the flatbread pizzas into a pre-heated 375F oven and warm through until cheese melts.

Cats sharing the kitchen stool and 

wondering what's going on