Lighten things up with my fresh mex flatbread pizza

After possibly a FULL weekend of eating, or at the very least indulging in a Super Bowl Sunday splurge, I bet many of you are in the mood for something FRESH?.LIGHT?.TASTY?.but yet, NUTRITIOUS and HEALTHY! Right?? Well you?re just in time for a super EASY meal that?s QUICK to pull together. I made my own whole wheat crust for this flatbread pizza, but if you are short on time (though homemade dough really can be QUICK, especially if you have a Kitchen Aid mixer), you can still whip this up with a store bought crust. We all know homemade is healthier, but sometimes you gotta do what you gotta do. I?m not judging anyone?..





My Fresh Mex Flatbread Pizza



Cooked chicken breast, shredded or diced (I made mine in garlic and olive oil with sea salt/pepper)

Black beans

Mexican Rotel (or homemade salsa)

Italian bread crumbs

Tomatoes, seeded and chopped

Romaine lettuce, chopped

Sour cream (full-fat)*

Olive oil (regular or extra virgin)

Scallions, chopped

Pizza crust of choice or use my homemade whole wheat crust recipe



*I believe in using full fat options. Frequently when a company makes an item low-fat or fat-free they need to compensate either flavor or texture by adding other ingredients (usually ingredients we can?t pronounce). Not to mention full-fat tastes better, we should allow ourselves to eat everything in moderation. It?s all about portion control (and it?s much more satisfying). The fewer ingredients listed on a package, the better it is for you!



Heat oven to 500 degrees. Tear a square piece of foil for each personal pizza you are making. Grease foil with a good sized amount of olive oil. Press and flatten dough on foil to desired thickness. I like mine thin and crispy!! Add a bit more olive oil on top and press into dough. Sprinkle crust liberally with seasoned bread crumbs (you can make your own or buy a fairly healthy version at Whole Foods), probably about 1/4 cup or a bit less. Pop into oven for about 1-2 minutes to cook slightly. I start on my next one while the first one is cooking.



As you take each pizza from the oven, spread it with chicken and black beans. Add Rotel or salsa. I didn?t give amounts because I rarely cook that way, and I rarely make the same thing exactly the same way twice. These are like toppings on pizza?you put the amount of your preference. But don?t put too many or they will weigh your crust down, and possibly make it fall apart. Ever notice it just doesn?t turn out great when you overload a pizza?whether with sauce or cheese? If you want to involve your kids?this is a good point for them to jump in and add their own toppings. Of course it depends on the day you?ve had, whether you want to cook alone or bring in the masses. At least it works that way for me anyway!



Place the pizza back into oven and bake for about 5 more minutes. Keep a close eye on it, and pull it out when you?ve reached desired doneness. If you have a thicker crust, maybe bake it for 6 or 7 minutes. Just keep an eye on it?it really depends on your crust. Meanwhile, chop lettuce, tomatoes and scallions. When you pull the pizza out?let it cool for a few minutes. I immediately remove the pizza from the foil so it won?t stick. Sometimes it does, but it?s easier to remove from the foil when the pizza is still hot. Top the flat bread pizza with sour cream (spread evenly), chopped romaine lettuce, chopped tomatoes and scallions. Slice into quarters and eat!



This was a favorite around here?the crisp lettuce and tomato really bring a lot of flavor to this meal. On hubby?s I rub extra minced garlic into his crust. You can switch up the toppings any way you want. There is SO much you can do with this! Also since I was a vegetarian for over 8 years, I try to be mindful of anyone that needs a vegetarian option. Simply make this without the chicken.



What healthy, light options are you cooking up at your house this week?