We like pizza at our house, but we like it different. My husband likes massive amounts of cheese, pepperoni, anchovies and anything else he can find that looks good. I like it simple. Just a touch of cheese, some caramelized onion, maybe a few veggies, and sometimes some pepperoni (I like the less greasy turkey pepperoni – he likes the full fat pork!).

So how do we make it work? We use flat bread and we each put our own pizza together! Here’s the recipe for one of my favorites!

Here’s How to Do it:

Heat the oil in a heavy skillet on medium. The idea is to cook the onions low and slow to bring out all the natural sugars.

Reduce the heat to low, then add the onions ^[1], a little salt, and cook, gently stirring on occasion for about 20 minutes.

Add just a pinch of sugar and stir. Cook for about 15 to 20 minutes more. The onions should be golden brown.

Place a pizza stone in the oven and preheat to 450° –

Sprinkle olive oil over the top of the flat bread.

Add the onions, bell pepper, fresh mozzarella and garlic slices.

Using a wooden paddle, slide the flat bread onto the hot stone and cook for about 15 minutes, or until the cheese is melted and the bottom of the bread is lightly browned and crisp.

Remove (with the paddle) from the oven and let rest about 5 minutes. Cut into quarters – and eat!!

© Copyright 2021 The Lazy Gastronome

4.93 from 14 votes

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Caramelized Onion Flat Bread Pizza for One

And easy and delicious pizza for one!

Course: dinner, lunch, Main Course, main dish

Cuisine: American

Keyword: bell pepper, flat bread, fresh mozzarella, garlic, onion

Servings: 1 pizza

Author: HelenFern

Ingredients

• 1 piece flat bread or pita bread
• 2 Tablespoons olive oil (for cooking onions)
• 1/2 medium onion, sliced about 1/4 inch thick
• pinch granulated sugar
• pinch sea salt
• 2-3 Tablespoons olive oil (for top of pizza)
• 1/4 medium bell pepper, sliced thin
• 2 oz fresh mozzarella, sliced
• 1 cloves garlic, sliced thin

Instructions

1. Heat the oil in a heavy skillet on medium. The idea is to cook the onions low and slow to bring out all the natural sugars.

2. Reduce the heat to low, then add the onions, a little salt, and cook, gently stirring on occasion for about 20 minutes.

3. Add just a pinch of sugar and stir. Cook for about 15 to 20 minutes more. The onions should be golden brown. 

4. Place a pizza stone in the oven and preheat to 450° -

5. Sprinkle olive oil over the top of the flat bread.

6. Add the onions, bell pepper, fresh mozzarella and garlic slices.

7. Slide the flat bread onto the hot stone and cook for about 15 minutes, or until the cheese is melted and the bottom of the bread is lightly browned and crisp.

8. Remove from the oven and let rest about 5 minutes. Cut into quarters - and eat!!

Recipe Notes

 

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Yesterday we grilled the chicken. Today we’ll use half of the breast to make this delicious casserole. It has pasta, sun-dried tomatoes, basil and pine nuts – baked with mozzarella and a deliciously simple parmesan sauce. You ready?

Making a Chicken Casserole:

Cook the penne first. You’ll need about 1 cup dry to make 2 cups cooked – or use any leftover pasta you have.

Prepare all the ingredients and set them aside.

To make the sauce, melt the butter in a heavy sauce pan. Add the flour and cook until it’s lightly brown and smells nutty. Using a wire whisk, stir in the milk until it starts to thicken. Add the parmesan and cook until it’s melted.

Cut half of a chicken breast into bite sized cubes. I used the breast from the bird we grilled ^[6] yesterday. You can use any cooked chicken breast you have.

Chop the sun-dried tomatoes and mince the basil.

Stir all the ingredients except the mozzarella together and place in a baking dish. (You can add extra parmesan to the top too if you like).

Top with the mozzarella.

Preheat the oven to 350° – Bake for about 20 minutes, until the cheese on the top is melted and bubbling and starting to brown.

Serve hot and enjoy! And don’t forget to come back tomorrow for some Cajun chicken Fettuccini.

© Copyright 2021 The Lazy Gastronome

Make sure you check out yesterday’s, Grilling the Bird ^[6] and come back tomorrow for the leftover recipes, Cajun Chicken Fettuccini ^[7]. See you then!

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Chicken, Penne and Sun dried Tomato Casserole

A great way to use leftover chicken!

Course: casserole, Main Course, main dish

Cuisine: American, casserole

Keyword: basil, chicken, mozzarella, parmesan, penne, pine nuts, sun dried tomatoes

Servings: 2 people

Author: HelenFern

Ingredients

• 2 cups cooked penne (or ziti)
• 1 cup cubed chicken breast
• 1/4 cup sun-dried tomatoes in oil, chopped
• 1/4 cup minced fresh basil
• 2 Tablespoons pine nuts
• 2 Tablespoons butter
• 1 Tablespoon All-purpose flour
• 1/2 cup whole milk
• 1/8 cup shredded fresh parmesan (not the canned)
• 2 oz. Fresh Mozzarella
• 2-3 sprigs fresh basil for garnish

Instructions

1. Cook the penne first. You'll need about 1 cup dry to make 2 cups cooked - or use any leftover pasta you have.

2. Prepare all the ingredients and set them aside.

3. To make the sauce, melt the butter in a heavy sauce pan. Add the flour and cook until it's lightly brown and smells nutty. Using a wire whisk, stir in the milk until it starts to thicken. Add the parmesan and cook until it's melted.

4. Cut half of a chicken breast into bite sized cubes. I used the breast from the bird we grilled ^[6] yesterday. You can use any cooked chicken breast you have. Chop the sundried tomatoes and mince the basil. Stir all the ingredients except the mozzarella together and place in a baking dish.

5. Top with the mozzarella.

6. Preheat the oven to 350° - Bake for about 20 minutes, until the cheese on the top is melted and bubbling and starting to brown. Serve hot and enjoy! And don't forget to come back tomorrow for some Cajun chicken Fettuccini. 

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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I love a pizza with lots of fresh veggies and no sauce. Just pure goodness. And here is a pizza that has all that plus a really easy crispy flat bread crust. Need to know more?

You can find these flat breads at most natural food markets – but you can use any kind of crispy flatbread. Or even a soft flatbread if you prefer a soft crust. It’s your pizza! Make it your way!

Here’s How to Do it:

This is the flat bread I used:

Heat about 2 teaspoons olive oil in a heavy skillet. Add the garlic and the eggplant and cook on low until it’s soft and tender.

Sprinkle about 2 Tablespoons of olive oil evenly over one flatbread triangle. Shake the rosemary evenly on the top.

Cut the fresh mozzarella into thin slices and lay on the flatbread.

Top the mozzarella with the vegetables, laying them out so they cover the pizza evenly.

Drizzle the rest of the olive oil over the top and spread the salt and pepper over it evenly.

Bake at 350° for about 15-20 minutes, or until the cheese is melting and the veggies are bubbling.

Cut into four pieces while it’s still hot and the flatbread is somewhat soft.

Serve immediately! (Or eat it cold – it was just as good).

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Veggie Crisp Crust Pizza

This pizza is a great meatless meal - and the cold leftovers are just as good as fresh out of the oven. 

Course: Main Course

Keyword: meatless, mozzeralla, pizza, vegetables, vegetarian

Servings: 2 People

Author: HelenFern

Ingredients

• 1 piece crispy flat bread
• 3 Tablespoons olive oil
• 1/4 teaspoon dried, crushed rosemary
• 2 cloves garlic, minced or crushed
• 2 small eggplants, like Thai (or you can use about 1/4 of any kind)
• 2 oz. fresh mozzarella
• 1/2 yellow squash
• 1/2 cup artichoke quarters (cut into pieces)
• 2 - 3 whole crimini mushrooms, sliced

Instructions

1. Heat about 2 teaspoons olive oil in a heavy skillet. Add the garlic and the eggplant and cook on low until it's soft and tender.

2. Sprinkle about 2 Tablespoons of olive oil evenly over one flatbread triangle. Shake the rosemary evenly on the top.

3. Cut the fresh mozzarella into thin slices and lay on the flatbread.

4. Top the mozzarella with the vegetables, laying them out so they cover the pizza evenly.

5. Drizzle the rest of the olive oil over the top and spread the salt and pepper over it evenly.

6. Bake at 350° for about 15-20 minutes, or until the cheese is melting and the veggies are bubbling.

7. Cut into four pieces while it's still hot and the flatbread is somewhat soft. 

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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Caprese salad is a simple salad made of sliced, fresh mozzarella, sliced tomatoes, basil, salt and olive oil.  It is supposed to resemble the Italian flag!  Well here is a great picnic version of a classic salad!

What you need:

• 24 Cherry tomatoes
• 12 Fresh Mozzarella cheese balls (see note)
• 24 basil leave
• 12 short wooden skewers

Balsamic Reduction –

• 1 cup balsamic vinegar
• 1 Tablespoon sugar
• 1 Tablespoon culinary lavender **

** Culinary lavender is simply the flower that has been grown without any chemicals and is safe to eat.

NOTE:  If you cannot find the balls (like I could not), purchase a large blocks (about 12 oz.) and make your own with a melon ball tool.  Save the scraps to chop and put in pasta!

How to Do it:

Make the reduction first.  Place all the ingredients in a sauce pan and bring to a boil.  Watch it though, it will boil over fast!!  As soon as it begins to boil, remove from heat and place on a low burner.  Simmer until it has reduced by about half.  This takes about 45 minutes.

Remove from the heat and cool.  Put into a container that has a narrow hole (like a mustard or ketchup bottle) and chill.

Put the skewers together by placing on a tomato, basil, cheese, basil, tomato.

Repeat for all 12 sticks.  Chill.

When ready to serve, place on a plate and drizzle the reduction over the top – Serve!

Make 12 skewers

© Copyright 2017 The Lazy Gastronome