Fall Flatbreads

Homemade flatbreads are a super fun and simple meal to create to fit your tastebuds! All you'll need to do is buy all toppings and let your guests {also fun for children} tailor their personal pizzas to their liking. I chose to a "Giant Italian Sub" version and then a "Sweet & Savory" version to add in some of my favorite fall flavors. My grocery list included:

- Naan Flatbread from Costco

- 1 clove of garlic

- Olive Oil + Salt & Pepper

Sweet & Savory:

- Prosciutto

- Arugula

- Fig Jam

- 1/2 White Onion, caramelized

- Honey Goat Cheese

- Balsamic Glaze

Giant Italian Sub:

- Peperoni

- Hard Salami

- Roasted Red Peppers

- Banana Peppers

- 1/2 White Onion, sliced

- Artichoke Hearts

- Goat or Mozzarella Cheese

I started out by toasting the naan bread in the oven for a few minutes to get it a little crispy and not so soft. Once lightly toasted, I took it up and rubbed a whole clove of garlic across the bread, just to give it a little flavor. The crispier the bread, the more flavor comes off as the bread almost grates the garlic. Then I brushed the surface with olive oil. You can use whatever olive you have on hand, but my personal favorite (if you're an ATL local) is Oli + Ve, a local olive oil and vinegar shop nearby. They have every flavor you can imagine, but my favorite is the Herbs de Provence.

Once your base is all garlic and olive oiled up, bring on the toppings! For the Italian, I added the artichokes, roasted red peppers and onions on the bottom, then the meats and topped with cheese! You really can't go wrong here in any order that you put them on, but I like for my pepperoni to get a little crispy so I prefer it on top!

The Sweet n Savory pizza was a little more strategic in my layering. After letting the olive oil soak in a little bit I scooped a spoonful of fig jam onto the bread and spread it evenly. Next, I added the caramelized onions I had already prepared. I took a white onion and sliced it thinly. I saved half for the Italian side and then sautéed the other half to go on this flatbread! Heat a pan on medium to high heat with olive oil. Add your onions to the pan. At first you'll want to hear a nice sizzle, but then want to reduce the heat so the onions don't cook too quickly and burn. Stirring frequently, continue cooking until the onions are soft and translucent. Set aside until ready to assemble the pizzas!

I then added the arugula to the pizza. When adding greens to pizza, you'll want them to be underneath some of the toppings so they don't burn. The prosciutto I added covered most of the arugula so I didn't worry about it turning black in the oven! *Quick Tip: When buying prosciutto, get it sliced super thin from the deli. It is SO much better and extremely fresh when they slice it as opposed to buying it pre-package*

The last step before popping the pizzas into the oven is adding the honey goat cheese. I flake tiny specks of this gold all over the top of the pizza so that once sliced, every bite has a little bit of heaven on it! Goat cheese doesn't melt quite like other cheese and keeps its shape, but it gets super creamy and melts in your mouth!

Once the pizza are in the oven, they really only need to warm all the way through. Since the "dough" is already cooked you don't have to worry about it still being uncooked or doughy in the middle. I let mine crispy up a little and then took them up, sliced them and then drizzled a balsamic glaze over the top!! Lastly, if you have or grow any basil, snip some right on top of both pizzas and use as a garnish! Enjoy!