Pesto and Shrimp Flatbread

Goat cheese shrimp and pesto pizza

Hot summer nights call for quick and easy dinners. This shrimp and pesto flatbread is so easy and so tasty. Even my 6 year old son loved it! 😉 Oh how I wish I had a nice glass of wine to wash it down with tonight….. Some food just tasted better with wine…..Am I right?! 😉 I used some goat cheese chèvre on this flatbread but you could use any cheese that pleases you. This will be my last pizza post for a while because me and cheese need to take a break. It’s kind of like a break up really, but we always seem to get back together! I know cheese is not the best food for my particular body, but its soooo had for me to give up. It’s like that bad boyfriend you keep taking back because you just can’t live without him….. Anyways cheese rant over, I will find other awesome foods to blog about. Stay tuned……. 😉

xx Malika

Shrimp and pesto pizza

Pesto and Shrimp Flatbread
Author: 
Serves: 2
 
Ingredients
  • 2 pieces of flat bread (I used Trader Joe's)
  • 1 package of chèvre goat cheese
  • 2 tbs fresh basil
  • 1 lemon, thinly sliced
  • 12 fresh shrimp
  • 2 tbs fresh pesto
  • 1 clove of garlic
  • 1 tsp olive oil
Instructions
  1. Pre-heat you oven to 375 degrees.
  2. Toast your flat bread in the oven for a few minutes first to crisp it up a bit.
  3. In a pan over medium heat, add the olive oil and garlic and cook the shrimp till they are pink but not over cooked.
  4. In a grill pan cook the lemon slices till they are slightly brown on each side.
  5. Layer your pizza with pesto, lemon, shrimp and chèvre and bake in the oven for 5 minutes.
  6. Add the fresh basil and enjoy.

Shrimp and pesto flatbread

By | Jul 31st, 2015|Pizza|0 Comments

Buffalo Chicken Flatbread Pizza

Buffalo Chicken and goat cheese flatbread

Well this week is going by fast. I’m sure if you’re reading my blog regularly, you might be a little shocked with this recipe…… I have not eat chicken in almost 2 years. The truth is, I read a book called Eating Animals a few years ago and it really put me off meat. I was totally fine being mostly a vegetarian with the occasional meal including seafood. But recently I have felt that I need more protein in my diet to keep me fuller in between meals. One day I just gave in and had some chicken and I actually enjoyed it. So I have decided to include it back in my diet when the craving strikes me. I only buy organic, hormone free Canadian chicken. My boyfriend who loves meat is pretty thrilled about this new plan. 😉 He was one happy man when I made this flatbread the other night. I don’t like labels for my diet like “vegan” or “paleo,” I eat what I want when I want it….. I am calling myself a “flexitarian.” 😉

xx Malika

Buffalo Chicken Pizza

Buffalo Chicken Flatbread Pizza
Author: 
Serves: 2
 
Ingredients
  • 2 flatbread crusts (I used O'Doughs Gluten Free)
  • 2 oz goat cheese feta
  • 2 tbs tomato paste
  • 1 tsp dried basil
  • 1 block of goat cheese mozzarella
  • 1 small cooked chicken breast
  • 1 tbs melted butter
  • 2-3 tbs buffalo hot sauce
  • Dip/Sauce:
  • 3 tbs vegenaise mayo
  • 1/ tsp garlic powder
  • 1 tbs apple cider vinegar
  • 1-2 tbs water
  • 2 tbs chopped fresh tarragon
  • salt and pepper to taste
Instructions
  1. First shred your chicken with a fork and toss in a bowl with the hot sauce and melted butter.
  2. Preheat your oven to 400 degrees.
  3. Mix all of the dipping sauce ingredients together in a bowl then refrigerate till the pizza is ready.
  4. Heat the flatbread in the oven for 4-5 minutes first.
  5. Remove the bread from the oven and add the tomato paste, basil, chicken and both cheeses.
  6. Bake in eh oven until the cheese is bubbly and melted, about 6 minutes.
  7. Remove from the oven and serve with sauce or drizzle over top.
  8. Enjoy!

Buffalo Chicken Flatbread

By | May 13th, 2015|Pizza|0 Comments

Strawberry Mint and Feta Flatbread

Strawberry and Mint Flatbread

Helloooo Summer! This delicious flatbread will make you feel like summer is here! Strawberries are the epitome of summer in my opinion, and paring them with fresh mint just makes the perfect combo. Since the weather is supposed to be in the 20’s this weekend, invite your friends over to sit on the patio and serve them this treat with some crisp white wine. They will surely be impressed with you and they don”t need to know how simple and easy this recipe is. 😉  I used a nice and thin Lavash persian flat bread to make this but if you don’t know where to pick some up, any flatbread will work. 🙂

xx Malika

Summer Flatbread

Strawberry Mint and Feta Flatbread
Author: 
Cuisine: Vegetarian
Serves: 2
 
Ingredients
  • 1 small bunch of fresh mint
  • 2 ounces of goat cheese feta
  • 1 large piece of lavash or thin flatbread
  • 5 large ripe strawberries, sliced
  • 2 tbsp balsamic reduction
Instructions
  1. Preheat your oven to 400 degrees.
  2. Toast your flatbread in the oven on a baking sheet for 4-5 minutes.
  3. Now add the strawberries and feta to the bread and bake for another 4-5 minutes.
  4. Take your flatbread out and add the mint and drizzle over the balsamic reduction.
  5. Serve and enjoy!

Strawberry mint and feta flatbread

By | May 7th, 2015|Pizza|0 Comments

Goat Cheese Feta & Asparagus Spring Pizza

Goat cheese and asparagus spring pizza

Happy Monday! 🙂 Spring is in the air, and spring produce is everywhere. 😉 I loooove spring produce. Asparagus, leeks and radishes are everywhere. I decided to make this bright and green pizza in honour of all the green I’m seeing outside these days. If you are yet to take part in Meatless Monday, this is the recipe for you. You will not miss the meat at all! Serve this flat bread as a starter or serve it with some fresh and creamy soup. I found a very tasty gluten free curst today at my local natural market made by O’doughs. Happy Spring peeps!

xx Malika

leeks and asparagus

Goat Cheese Feta & Asparagus Spring Pizza
Author: 
Recipe type: Pizza
Cuisine: Vegetarian
Serves: 2
 
Ingredients
  • 2 Gluten Free Flat bread or Pizza Crusts
  • ½ bunch of thin Asparagus (washed and trimmed)
  • ½ lemon
  • 1 tbs olive oil
  • pinch of pepper
  • ¼ cups of goat cheese feta
  • ¼ fresh leek, thinly sliced
  • balsamic reduction
  • Pea Pesto:
  • ½ cup fresh peas (or previously frozen)
  • 1 tbsp olive oil
  • 2 tbs shelled pistachios
  • pinch of salt
  • ½ lemon (juiced)
  • water if needed
Instructions
  1. First make the pea pesto by blending all the ingredients together in your blender of bullet. If it seems to think add a bit of water to make it thinner. Set aside.
  2. Preheat your oven to 400 degrees.
  3. Bake your pizza crust or focaccia in the oven for 4-5 minutes.
  4. Now spread the pesto over each crust, then layer the asparagus, leek and goat cheese.
  5. Crack over some fresh pepper and drizzle with olive oil.
  6. Bake in the oven for 5 minutes.
  7. Squeeze over some fresh lemon juice and drizzle over balsamic reduction.
  8. Serve and enjoy!

Goat cheese asparagus and leek pizza

By | Mar 31st, 2015|Pizza|0 Comments

Gluten Free Veggie Pizza with Goat Cheese Mozzarella

Gluten Free Pizza

Who loves Pizza?! I don’t know how I could ever give up pizza…….I hope I never have too! My elimination diet is now in the phase of re-intruducing back in food groups, the first one being dairy. I am planning on staying away from most dairy on a daily basis but thought I would see how I felt eating yogurt and goats milk products. Plain organic yogurt that is free from sugar and other nasty ingredients is actually pretty healthy with all the probiotics. So I will see is if it bothers me or not. I also am trying to avoid cows milk cheese and only use goat milk varieties. This pizza was made with goat cheese mozzarella and it was delicious. I still have not mastered the perfect gluten free pizza! It is a tricky task. I found this gluten-free dough recipe in my new cookbook Grain Power and it looked so good, I just had to try it. Grain Power has over 100 gluten-free ancient grain and superblend recipes. This is the first recipe I have used, I will let you know if I try ay more. The trick to getting a nice pizza crust is to roll the crust very very thin. My crust turned out a bit too thick, so try to roll it our as thin as you can. I am so happy to have pizza back in my life! 🙂 The next time your craving pizza give this healthy version a try. If you are looking for the pesto I used, the recipe is here.

Pizza Ingredients

Pizza night

Gluten Free Veggie Pizza with Goat Cheese Mozzarella
Author: 
Recipe type: Pizza
Cuisine: Gluten Free, Vegetarian
Serves: 2 servings
 
Ingredients
  • Pizza Dough:
  • ⅓ cup sorghum flour
  • ⅓ cup millet flour
  • ½ cup light buckwheat flour (I ground up my own buckwheat in the food processor)
  • ½ tsp xanthan gum
  • ½ tsp sea salt
  • ½ cup warm water
  • 1 tsp liquid honey
  • 1½ tsp quick-rise yeast
  • 1 large egg white
  • 1 tbsp olive oil
  • Light all purpose gluten free flour for rolling
  • Pizza Toppings:
  • 1 can of tomato paste
  • 3 tbs of kale pesto (recipe in link above)
  • 1 package for goat cheese mozzarella
  • 1 cup of button mushrooms (sliced)
  • 6 kalamata olives (de-pitted)
  • 1 tsp dried oregano
  • Fresh basil to garnish
Instructions
  1. Line a round pizza baking pan with parchment paper and set aside.
  2. In a medium bowl, whisk together the sorghum, millet, and buckwheat flours with the xanthan gum and salt, until well-combined.
  3. In a small bowl, whisk together the warm water and honey. Sprinkle in the yeast, stir, and let sit for 5 minutes. Whisk in the egg-white and olive oil.
  4. Pour over the flour mixture and stir until combined. Cover with plastic wrap and let sit for 20 minutes.
  5. Preheat the oven to 400°F. Remove parchment paper from the baking sheet and place on the counter or other firm surface. Remove dough from the bowl. Form into a ball and sprinkle with flour. Roll it our with a rolling pin into a 12-inch wide crust as thin as you can roll it without it cracking. Grabbing the opposite corners of the parchment paper, place it back on the baking sheet. Spread with pizza sauce and bake in the preheated oven for 5 minutes.
  6. While the pizza cooks, sauté the mushrooms in a bit of coconut oil for 5 minutes over medium to high heat.
  7. Remove crust from the oven and assemble all the toppings.
  8. Bake in the oven for another 8 minutes, or until the crust is golden on the bottom. Turn on broiler and place pizza under the broiler for a minute, or two until the cheese is melted and starting to brown.
  9. Remove from the oven and cut into slices. Sprinkle with chopped basil.
  10. Serve and enjoy.

Fresh Pizza

By | Jan 27th, 2015|Pizza|0 Comments

Pear Pomegranate and Goat Cheese Flat Bread

Pomegranite Pear and Goat Cheese Flat Bread

Happy New Years Eve! I love new years eve. It’s a great time to reflect on your past year and think about your goals for the next year. I love the holidays but I am also happy that they are over so I can get back to my routine. I eat healthier and workout on a more regular schedule. 😉 I’m sooo excited for this new year, by the end of it I will be a certified health coach! My dreams are coming true, I am finally going to be working in a field that I am passionate about. I hope you all have big dreams and goals for this new year.

Pomegaranite and Cranberry Pizza

While visiting my mother in Victoria she told me about this great flatbread she had made for a dinner party. I just had to have her make it with me while I was visiting. It is not your usual flatbread, such a great combination of pesto, goat cheese, arugula, pear and pomegranate salsa! It also has some great colour combinations which make it great for impressing guests. I would definitely make this gem again. 😉

Pear Pomegranate and Goat Cheese Flat Bread
Author: 
Cuisine: Vegetarian
Serves: 4
 
Ingredients
  • 4 naan flat breads
  • 4 tbs of pesto
  • 4 oz of goat cheese chèvre
  • 1 ripe pear (thinly sliced)
  • 1 cup of arugula
  • 1 cup of pomegranate salsa
  • Pomegranate Salsa Ingredients:
  • 1 tbs olive oil
  • ½ small white onion (peeled and finely chopped)
  • ¾ cup of pomegranate seeds
  • ¾ cup of fresh cranberries
  • 1 tbsp of finely chopped fresh rosemary
  • 3 tbs of honey
  • 1 tbs of balsamic vinegar
  • 2 tbs of freshly chopped parsley
  • salt and pepper to taste
Instructions
  1. Make the salsa first. Heat the olive oil in a pan over medium heat, cook the onion for 3-4 minutes.
  2. Next add all the other salsa ingredients and cook on medium heat for 5-7 minutes, stirring often. Set aside while you assemble the flat breads.
  3. Layer the pesto, then the pears, pomegranite salsa and crumbled goat cheese.
  4. Bake in the oven at 350 degrees for 15-20 minutes.
  5. Remove from the oven and add the arugula.
  6. Serve and enjoy.

Christmas Flat Bread

By | Dec 31st, 2014|Pizza|0 Comments

Lavash Flat Bread Pizza with Arugula and Balsamic Reduction

lavash pizza with arugula

Happy Monday. 🙂 Last night I made one of the best pizza’s to date! I bought some Persian flat bread from the store a little while ago and was not sure what to eat with it.  It seemed to be too thick to roll up like a wrap. Then I had the brilliant idea to make it into a pizza base! 😉 It turned out to be amazing, I don’t like thick crust pizza anymore and this lavash bread was the perfect thickness for a light and crispy pizza base. As always I used goat cheese mozzarella, you could defiantly substitute regular mozzarella. Have you tried arugula on your pizza?! Its awesome, but the key ingredient is defiantly the balsamic reduction that I drizzled on top.  Since the weather is cooling down now its the perfect time to get in your kitchen and turn on your oven. Please leave me a comment if you try this recipe! Thanks. 😉

lavash pizza

Lavash Flat Bread Pizza with Arugula and Balsamic Reduction
Author: 
Serves: 3
 
Ingredients
  • 3 Lavash flat bread wraps
  • 1 block of goat cheese mozzarella
  • 3 tsp dried oregano
  • 1 cup of fresh arugula
  • 2 tbs of balsamic reduction
  • 1 can of tomato paste
  • 1 cup of cherry tomato (halved)
Instructions
  1. Turn on your oven to 400 degrees. First toast the lavash flat breads on the rack in the oven for 3 minutes each.
  2. Once then a crisp, take them out and layer the tomato past, oregano, cheese and tomatoes.
  3. Bake each individual pizza for 5-6 minutes until the cheese starts to bubble.
  4. Take the pizzas out of the oven and divide the arugula between the pizza's and drizzle over the balsamic reduction,
  5. Serve and enjoy!

flat bread arugula pizza

By | Sep 23rd, 2014|Pizza|0 Comments

Mexican Pizza

Mexican pizza

Who doesn’t love pizza? I only know one person who doesn’t and she doesn’t like cheese! This recipe combines my love of pizza and Mexican food into one delicious pie! 😉 I am always trying to avoid gluten and cheese but I find loopholes so I can still enjoy my favourite foods. This pizza shell is a spelt flour wrap and I used goat cheese mozzarella which is much better for my tummy. I hope you love this pizza as much as I do. 🙂

Mexican pizza toppings

Mexican Pizza
Author: 
Recipe type: Mexican
Cuisine: Pizza
Serves: 4
 
If you like lots of cheese like me, then this block of cheese only makes 3 pizzas....If you want to stretch it you could make 4 pizzas.
Ingredients
  • 3 or 4 large Spelt flour tortilla shells
  • 1 block of goat cheese cheddar (grated)
  • ½ pint of cherry tomatoes (halved)
  • ½ jar of chunky salsa
  • 1 can of organic black beans (drained and rinsed)
  • 2 avocados (ripe)
Instructions
  1. Preheat the oven to 425 degrees. Bake each tortilla shell until it is crispy, about 5 min. You may need to tip it over half way. You can put in directly on the oven rack.
  2. Layer each shell with salsa, then black beans, cheese and tomatoes. Bake again in the oven until the cheese has melted and they are crispy about 5 min.
  3. Take pizzas out and slice ½ of an avocado on to each.
  4. If you like them spicy add extra hot sauce, serve and devour!

Pizza on pie plate

 

By | Jun 8th, 2014|Pizza|2 Comments