Quick Fix: Tomato Mozzarella Flatbread is an easy-to-make vegetarian dinner

Linda Gassenheimer | Tribune News Service

Looking for an easy dinner, I remembered some flatbreads I saw on several restaurant menus. The flatbread crust was traditionally made without yeast, but now several types of crusts are used, including pizza dough.

For a quick vegetarian dinner, I decided to use a thin crust ready-made pizza dough such as Pillsbury. The dough is cooked on its own for a few minutes, then covered with the ingredients and baked to finish. You can also use pita bread and other thin crusts.

I sliced the Parmesan cheese instead of grating it to give more flavor. Pistachio nuts also add flavor and some protein.

Helpful Hints:

— You can use any pasta sauce.

— You can use different types of cheese. Use this recipe as a guide for amounts.

— You can use any type of shelled nuts (walnuts, almonds, pecans).


— Preheat oven.

— Bake the dough for a few minutes.

— While dough bakes, prepare ingredients.

— Remove dough from oven and complete the recipe.

Shopping List:

To buy: 1 package refrigerated thin pizza crust (about 8 ounces), 1 small container part skim milk mozzarella cheese, 1 small piece Parmesan cheese, 1 bottle low-sodium pasta sauce, 1 medium tomato, 1 package shelled pistachio nuts, 1 bunch fresh basil and 1 bottle olive oil spray.



Recipe by Linda Gassenheimer

Olive oil spray

Refrigerated thin pizza crust (about 8 ounces)

4 ounces part skim milk mozzarella cheese, cut into thin slices

1 cup reduced-sodium pasta sauce

1 medium tomato cut into 1-inch cubes (about 1 cup)

1/4 cup shelled pistachio nuts

1/2 cup Parmesan cheese slices

1/2 cup fresh basil

Preheat oven to 400 degrees Fahrenheit. Spray a sheet pan or cookie sheet with olive oil spray. Roll out dough and spread on the sheet pan to a 12 by 8-inch rectangle. Bake 5 minutes. Remove from oven. If the dough has puffed up slightly, press it down with the back of a spoon. Place the mozzarella cheese evenly over the dough. Spread the pasta sauce over the cheese. Place tomato cubes over the sauce and then the pistachio nuts and Parmesan slices. Bake 15 minutes or until the crust is golden brown. Slide onto a cutting board and cut in half. Serve on two dinner plates.

Yield 2 servings.

Per serving:464 calories (51% from fat), 26.4 g fat (10.1 g saturated, 9.6 g monounsaturated), 56 mg cholesterol, 26.8 g protein, 32.6 g carbohydrates, 5.3 g fiber, 865 mg sodium.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

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