Beefy Open-Faced Fajita via Flatbread

 

Preheat pizza stone 375º

2 Stonefire authentic flatbreads (I got them on mark down and didn't know what I'd use them for)

2 slices Monterey Jack Cheese

2 slices Colby Jack Cheese

½ finely chopped sweet onion

6-8 oz. grilled beef (top round or London broil), thinly sliced

1 tomato, sliced

1-2 tbsp. parmesan cheese

½ cup red enchilada sauce

2 tbsps. candied jalapeños

fresh chives and thyme (optional)

Did I mention these posts were going to be a miracle?  I thought I was going to be all ready and have my posts done for the challenge.  (We all know what thought did).

So Tall Cool ☺ne likes to grill on the weekends and always has lots of meat to use for the week.  I needed something for B and it just so happens that he cooked beef over the weekend.  I always love it when I can use whatever we have in the fridge that's left over from something else.  The great thing about this recipe is it's very versatile.  It can be any meat you want or if you want completely veggie, that's okay too.  Isn't that what recipes are for? A guide and you make it your own by experimenting with what tastes and works best for you.

Slice the flatbreads and place the cheese inside.  Top with the onion, then the beef. and cover with tomato. Put the tomato over the beef as it keeps it moist when it's cooking and keeps it from drying out.  Then top with the enchilada sauce, parmesan jalapeños and  fresh herbs.  

I used two flatbreads which was more than enough for us.  But we like to have leftovers for lunch for the next day so it worked out perfect.

Cook in preheated oven about 15 minutes.  Remove and let cool slightly.  Cut into quarters and serve with a dollop of sour cream.

Do some experimenting to make it your own.  Don't forget to go see Crackerberries.

Enjoy ♥

This is part of the A-Z blogging challenge.

Pita Pizza

1 Greek style Pita

2 Tbsp. Salsa

7-8 baby spinach leaves

2-3 slices Roma tomatoes

1 sliced mushroom

1 Tbsp. diced onion

1 tsp. minced garlic

½ tsp. Italian seasoning

2-3 Tbsp. feta cheese

1 tsp. roasted pine nuts.

Heat broiler. Roast pine nuts on stove top in cast iron pan over med/high heat for 3-5 minutes. Spread salsa over pita bread and then layer with remaining ingredients. Top with pine nuts and Italian seasoning.  Place in broiler 2-3 minutes.   Enjoy.  Only 325-350 calories per serving.  

© Crackerberries 2020

Focaccio

Broccoli and Mushroom Focaccio

What the heck is focaccio?   My definition is sauce-less pizza.

¾ cup warm water

1 tbsp olive oil

1½ tsp salt

2¼ cups flour

1 tsp sugar

1 tsp yeast

Combine all ingredients in order given and select dough setting on bread machine.  When done, remove to floured board and pat out to ½ inch thickness.  Place on baking sheet dusted with cornmeal or flour.  Dimple dough with finger tips. 

Topping

1 cup fresh broccoli

1 cup fresh sliced mushrooms

5-7 black olives, sliced

2-3 cloves garlic, minced

½ cup chopped onions

¼ cup parmesan cheese

1 tbsp olive oil

¼ cup shredded cheddar

1 tbsp Italian seasoning

Preheat oven to 400°.

Brush dough with olive oil and sprinkle with parmesan cheese.  Top with sliced mushrooms, broccoli, onions, black olives, garlic and shredded cheddar.  Sprinkle with Italian seasoning and bake for 23 minutes.  Let cool slightly before cutting.

© Crackerberries 2012

Melvin's Hot Dog Pizza

Pizza crust

Pizza sauce

Hot dogs

Mozzarella cheese

Onions

Colored sweet peppers

Roll out pizza dough on pizza stone.  Spread with pizza sauce.  Sprinkle with mozzarella cheese.  Top with slices of hot dogs, onions and sweet peppers.  Dust with parmesan cheese and Italian seasoning.  Bake in 400º oven for 23 minutes.

© Crackerberries 2011

Green Tomato Pine Nut Pizza

I love pizza night. Tall Cool One loves pizza, as long as it doesn’t have anchovies on it. I think you can put anything you want on a pizza. This one was especially flavorsome.

Whip up your own pizza crust or buy one of those pre-made ones. Whip up your own pizza sauce or buy a jar of pre-made.

Pizza Toppings
1 cup pizza sauce
¾ cup mozzarella cheese
¼ cup parmesan cheese
1 Tbsp Italian seasoning
2 Tbsp pine nuts
15-20 slices pepperoni
2 small green tomatoes, sliced

Pizza Crust

2½ cups all purpose flour

1 tsp Italian seasoning

½ tsp garlic powder

1 package (1½ tsp.) active dry yeast

¾ cup hot water (120º-103º)

1 TBSP oil

In a large bowl combine ¾ cup flour, seasoning, garlic powder and yeast; blend well. Mix hot water and oil together and combine with flour mixture. Blend at low speed until moistened then mix at medium speed for 2 minutes. Add ¾ cup flour to form stiff dough.

On floured surface, kneed in ¼ - ½cup flour until dough is smooth and elastic (3-5 minutes). Place dough in greased bowl, twirling around to coat; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80º-85º) for 30-40 minutes or until double in size.

Punch dough down several times to remove all air bubbles. Pat or roll out on pizza stone to form crust. Let rest for 10 minutes before adding toppings.

Pizza Sauce
½ cup chopped onion
3 cloves garlic, minced
2 Tbsp olive oil
1 medium tomato, chopped
6 oz tomato paste
8 oz tomato sauce
1 tsp salt
2 tsp oregano
2 tsp basil leaves
½ tsp pepper
1 tsp sugar

Sauté onion and garlic in olive oil until tender; add remaining ingredients and simmer on low for 30 minutes being sure to stir often. Cool before spreading on pizza dough.

Preheat oven to 400º. Spread sauce on dough, top with cheeses, pine nuts, pepperoni and sliced green tomato. Sprinkle with parmesan cheese and Italian seasoning. Bake at 400º for 23-25 minutes. Remove from oven and let stand 5 minutes before slicing.

© Crackerberries 2009

Thin Crust Pizza

Usually when we make pizza together I do the crust and Tall Cool One cuts up the veggies and finds anything and everything that we have leftover to go on it. For some reason, (full moon?) the crust wasn't working for me this time so Tall Cool One rolled out the dough and I did the topping search. (Let me just say, when he gets the toppings, it's way better than mine). You wanna talk about a loaded pizza... you should try one of his. NO ANCHOVIES, please.



However, once we starting eating this one, there was just something different about the crust. Like one of those thin crust pizza's you get at Pizza Hut, but way better. I found later that Tall Cool One added his own twist to the recipe. Here it is:
THIN PIZZA CRUST

2½ cups all purpose flour
1 tsp Italian seasoning
½ tsp garlic powder
1 pkg .(1½ tsp.) active dry yeast
¾ cup hot water (120º-103º)
1 TBSP oil

In a large bowl combine ¾ cup flour, seasoning, garlic powder and yeast. Blend well. Mix hot water and oil together and combine with flour mixture. Blend at low speed until moistened then mix at medium speed for 2 minutes. Add ¾ cup flour to form stiff dough.

On floured surface, kneed in ¼ - ½cup flour until dough is smooth and elastic (3-5 minutes). Place dough in greased bowl, twirling around to coat; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80º-85º) four 30-40 minutes or until double in size.

Preheat oven to 400º. Place pizza stone in oven to preheat.

Punch dough down several times to remove all air bubbles. Roll out the dough (or toss in the air…whatever your preference) to form large pizza pie circle; this is when the trick comes in… as Tall Cool One was rolling and pressing the dough out, he added another ½ cup of flour to the dough. It is a good idea to do this on a large cutting board or other movable surface so that you can just flip it on to the pizza stone when you are ready to add the toppings.

After you have added the sauce (this is another recipe), cheeses and any other toppings, bake in oven for 18-25 minutes. Let cool about 5 minutes before cutting.
© Crackerberries 2009