Easy Food: Five Ingredient Flatbread

What’s flatbread? It’s pizza without sauce. Maybe not, but that’s what it is for me. The common word is that it’s a very basic bread made from flour, water and salt. However, fresh or frozen pizza dough (not pre-baked) works just fine in my kitchen. Whenever I have pizza dough in the fridge or freezer, but no tomatoes or pesto or anything with which to make a sauce, I’m not very concerned.

Somehow the flat base of carbs is enough to push me into love with flatbread (almost as much as my obsession with pizza). With a simple pizza dough, there are a crazy amount of topping varieties for your cooking experimentation.

I’ve used ground turkey, ground beef, onion, tomato, feta cheese, cheddar cheese, and bacon in varying combinations on my flatbread experiments and my favorite combination so far involves lots of cheese, bacon (of course), tomato and onion (which surprises me, because I hated anything in the allium family as a kid).

Five ingredients: Bacon | Onion | Cheddar Cheese | Tomato | Feta Cheese

{All of these ingredients can be made in Maine and are made in Maine. I used bacon from a local farmer, onion from the food co-op, cheddar cheese from Sonnental Dairy in Smyrna, feta cheese from Pineland Farms in New Gloucester (even though it’s not labeled organic), and diced tomatoes from Northern Girl.}

Heat oven to 400 degrees. Cook bacon or other meats through before adding as a topping. Also, I prefer to cook my onions prior to baking.

Grease a pizza pan or cookie sheet and spread the pizza dough evenly into your desired size. Sometimes I go for thick crust, other times I like a crispy, thin crust.

I put my meat and veggies first, and then sprinkle my cheeses on. Want to do it the opposite way? You won’t get any disapproval from this messy sorta-cook.

Based on the cantankerousness of your oven, cook your flatbread anywhere from 25 to 35 minutes. 

Try this combination out, or go ahead and ignore my suggestion and make your own. I like cooking revolutionaries.

Jenna Beaulieu

About Jenna Beaulieu

Jenna is a writer and fine art photographer who recently moved from the Saint John Valley region to Bar Harbor on Mount Desert Island. She’s a fan of excellent music, homemade gravy, and colored pencils (also, short books and long books, good pens, flannel, and when the June bugs don’t really come out much that year). For more about Jenna and her work, visit her website at www.jennabeaulieu.com