Flatbread Pizza with Smoked Mozz and Pepperoni
This was a fast, easy dinner that I made when we got home from New Paltz. I had bought smoked mozzarella for another dish I want to make later this week, and I was kind of worried that it wouldn't taste very good with the pepperoni - too many strong flavors. But it turned out great. The only problem was the FD flatbread I used as a crust never got crispy - I think if I had cooked it on the floor of the oven it might have remedied that.
I just thawed the frozen pre-grilled flatbread and spread it with tomato sauce (a Barilla garlic and onion pasta sauce that, dare I risk the wrath of cooks everywhere?, I like), then sprinkled chopped pepperoni and shredded smoked mozzarella on top. Baked in a 400 degree oven for 10 minutes, to warm everything through.
That pizza sounds delicious! One of our favorites is a grilled pizza with caramelized onions and goat cheese. Yum!
Nothing wrong with Barilla pasta sauce Kim! It's one of two pre-made sauces I keep in the pantry for emergencies and it's versatile with a capital V. (The other is one of the Valcom brand curry sauces).