MASK Magazine Chef Dan Recipes Pizza Cutting Board 2

MAD Greens Recipe: Flatbread Pizza + Sauce

Yes, we're even making pizza "healthy"

Here's an easy-to-prep recipe that is great for busy families who may not always have a ton of time to make a healthful meal but don't want to sacrifice flavor. Our tomato sauce can be used as the staple ingredient in several recipes and can be made in advance, frozen and subsequently used for several different dishes over time. And the flatbread, oh the flatbread. All ooey gooey with its cheese and topped with tons of grilled (if you want), seasonal veggies. The recipe below is intended to be a jumping off point to explore other flavors and ingredients that might be more appealing to you or your family. Feel free to swap out or change up ingredients as you desire...have fun with it!

MASK Magazine Chef Dan Recipes Pizza Pine Nuts

Prep Time: 5 minutes for sauce, 20 minutes for pizza
Cook Time: 2 hours for sauce, 15 minutes for pizza
Serves: 4
Sauce Ingredients:
  • 4 cans San Marzano style whole peeled tomatoes, drain off the juice
  • 2 onions, medium dice
  • 4 cloves garlic, finely chopped
  • 1 tsp salt
  • 1.5 tsp. black pepper
  • 1 tsp. oregano
  • 4-5 sprigs fresh thyme
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. honey or agave, to taste
Sauce Instructions:
  1. Over medium heat, cook onions until they start turning translucent. Add garlic and let cook an additional 1 minute, until fragrant.
  2. Add tomatoes and rest of the ingredients.
  3. Let cook for 2 hours over very low heat the sauce should be barely bubbling. Stir occasionally to keep the sauce from burning.
  4. After the sauce is cooked you can use an immersion blender to make the sauce smooth or you can leave it as is.
Pizza Ingredients:
  • 4 flatbreads (Stonestreet Naan is a good example)
  • 8 tbl. zesty homemade tomato sauce
  • 1 c. shredded mozzarella
  • 8 thin slices fresh mozzarella
  • 4 tbl. cooked bacon
  • 4 tsp. toasted pine nuts
  • 1 c. chopped grilled brocollini* (toss with less then 1 tsp olive oil and a pinch of salt and grill 4-5 minutes or until lightly charred)
  • 8 leaves basil, torn up
*Feel free to use your favorite grilled veggie toppings here. The sky's the limit!
Pizza Instructions:
  1. Spread 2 tablespoons of the tomato sauce evenly across the top of one flatbread, leaving a border around the edge.
  2. Add 1/4 c. shredded mozzarella, spreading evenly. Add 1 tsp. pine nuts, 1 tbs. cooked bacon and 1/4 c. brocollini making sure to spread ingredients evenly. Add four slices of fresh mozzarella on top.
  3. Using your preferred method of heat (toaster over, broiler or grill) cook the flatbread until all the cheese is melted.
  4. Remove from heat and garnish with approximately two hand-torn basil leaves. Repeat for remaining flatbreads and enjoy!
MASK Magazine Chef Dan Recipes Pizza
Pictured: This sauce is such a great staple to have in your fridge/freezer. Use within 3-4 days of cooking or freeze up to a year for use on everything from pasta to more pizza!
MASK Magazine Chef Dan Recipes Pizza Mozzarella
Pictured: We chose to grill some brocollini for our pizza but mozzarella and tomato sauce goes great with any veggie! Pick whatever is in season...corn, peppers, onions, artichokes. The list is as long as the flavors you like.
MASK Magazine Chef Dan Recipes Pizza Oven
Pictured: A toaster oven is a great way to melt the cheese fast, but to cook multiple flatbreads, use your oven on the broil setting. You can also set the flatbreads on your grill and just close the top for 5-7 minutes.
MASK Magazine Chef Dan Recipes Pizza Sliced on Board
Pictured: Voila! A delicious flatbread pizza masterpiece!! Anyone else hungry?