Most cravings are random so some sound terrible, but every once in a while a random craving works out for everyone! That was the case with this one (thank goodness). We use flatout bread for lunch wraps because they are much more durable compared to other wrappers. We’ve been using them for over a year and I finally noticed on the packaging, you can make pizza out of them! So I gave it a whack.
Just a little bun in the oven update, Nate got to feel the baby kick last night! It was just a thump, but he felt it! We tried to poke, jiggle, and wake it up to do it again, but it was done showing off for the night.
nonstick cooking spray
2 flatouts (used healthy grain, but choose whichever!)
1 16 oz can of pizza sauce
1 4-6 oz tub of goat cheese
1 peach, diced
1 package cappicola, sliced into strips
1 bunch baby bok choy, washed, sliced, sauted with EVOO, salt and pepper
1 bottle of balsamic glaze (or reduce your own balsamic glaze)
1-2 teaspoons dried oregano
Preheat oven to 350 degrees
Lightly spray each side of the flatout bread with nonstick spray. Place the flatouts side by side on a cookie sheet. Bake in oven for 7-10 minutes. (Directions said 7, I did 10)
Remove from oven and spoon pizza sauce on to eat flatout. Use preferred amount of sauce and spread evenly over the bread/crust.
Add all the toppings, sprinkle dried oregano over the top, drizzle with balsamic glaze. Put back in the oven for about 12 minutes. (The cappicola should sizzle a bit and start to crisp up.)
Remove, slice, and enjoy!