It's almost Thanksgiving time, and while everyone else is out there making mashed potatoes and turkey, I'm in the kitchen experimenting with flatbreads and funky spiralized salads. I'm not a huge fan of Thanksgiving food, and it just makes me crave other "New American" foods that are much more exciting and healthier.
I'm not one to typically make flatbreads, but after making a few this week, I'm realizing they're a great option for people because they are SO FAST and they can be loaded with ANYTHING (cue the veggies and protein). I used a large whole wheat pita as my flatbread crust, and it cooks within 10 to 20 minutes with all the toppings, depending on what you top it with. I love that with flatbreads you don't have to use cheese if you don't want to, and you can use pesto or even jam as your base. You can also load your flatbread up with any protein, from eggs, to beans, to chicken, or even sausage.
Ingredients (makes 1 flatbread)
- 1 large whole wheat pita
- 2 tablespoons fig jam
- 1/2 small red onion
- 1-2 tablespoons grated Parmesan cheese
- 1 clove garlic
- 1 egg
- 1/2 cup arugula
- Olive Oil
1. Preheat oven to 400 degrees Fahrenheit. Spread fig jam over your pita.
2. Chop up red onion and sprinkle over fig jam pita. Add grated Parmesan cheese.
3. Thinly slice garlic and evenly spread over pizza. Crack one egg over the middle of your pizza.
4. Bake for 15 to 20 minutes, or until egg whites are fully cooked. Top with a drizzle of olive oil and a dash of salt and pepper.