I was going to title this “leftovers pizza” but the image that came to mind well…it just didn’t quite convey what these little pizzas are all about!! But truly that is what inspired these little flatbread pizzas – leftovers!! I had some remnants from an appetizer platter lying around in the fridge – a little cappacollo, a couple of pieces of prosciutto, some gruyere and some caramelized onions and I wanted to use them up. I was also in the mood for a little snack while watching football (which was a good thing since my team lost!!!). I wanted something a little crunchy, a little cheesy and a little salty. Hmmm…. and then I spied the lavash bread I’d picked up on a whim at Trader Joe’s . Viola – little pizzas were on the menu!! The fact that all I had to do was assemble and bake them was a bonus (which is pretty much a requirement during football season, even if your team is losing…..).
The beauty of these little snacks is that you can really use a wide a variety of those “odds and ends” you end up with in your fridge. The only “guidelines” is that if it’s too juicy/wet your little pizzas won’t be as crispy! Need some ideas? Here are some other things that would be great on these little pizzas – sauteed mushrooms, bacon, ham, roasted tomatoes, tapenade, pesto, …. the options are almost limitless!
- 2 pieces lavash flatbread
- 1 cup grated gruyere cheese
- 2 - 3 oz. prosciutto, cappocollo, salame, torn into bit sized pieces
- 1/2 cup caramelized onions
- 1 Tbsp. olive oil
- 1 Tbsp. fresh thyme (optional)
- Pre heat the oven to 400 degrees.
- Lay flatbread on a sheet pan. Brush edges of flatbread with olive oil. Scatter cheese and meat(s) over the flatbread. Top with caramelized onions. Repeat with remaining flatbread.
- Place sheetpan into the oven and bake for 8 - 10 minutes until edges of flatbread are brown and cheese is melted.
- Remove flatbreads from the oven and cut into fourths. Sprinkle with fresh thyme if using. Serve.