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Southwestern Flatbread Pizza

Green Chile Pizza

Southwestern Flatbread Pizza is a simple dish – based more on quesadillas than pizza in ingredients. Never fail, easy to throw together, everybody loves this.

This simple “pizza” was inspired by 3 things: Quesadillas made with just cheese and diced chiles … and sometimes diced fresh tomatoes have been a staple at our house for years. And I happened to have lots of fresh tomatoes and some absolutely wonderful flatbread (Stonefire Artisan Flatbread). But I wanted a bit more Southwestern kick, so we’ve got spices in this.

But if you’re expecting a classic pizza with a Southwestern flavor – this isn’t it. There’s no sauce on this pizza so it’s more like flatbread topped with cheese, chiles and tomatoes. More like the kind of quesadillas I love, but in pizza form. (BTW, I think I’m going to try a classic pizza made Southwestern next.)

I used mild green chiles in this. Personally, I prefer a medium hot like a Big Jim in this, but I was also serving this to someone who likes it really mild.

Hope you like this!

Southwestern Flatbread Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 Stonefire Artisan flatbread (about 7"x12" rectangle)
  • 2½ cups Mexican blend cheese (Cheddar & Monterey Jack - I used Costco)
  • 1½ cups diced or sliced tomatoes (about 1½ large tomatoes)
  • 1 cup diced green chiles
  • 1 tsp taco seasoning
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, dump the cheese, then sprinkle the seasoning and green chiles over it reserving a couple tablespoons of green chiles for garnish. (See notes)
  3. With your hands, toss the cheese to blend the seasonings and chiles.
  4. Place the flatbread on a baking dish. Spread about ¾ of the cheese mixture over the bread.
  5. Top with the tomatoes and then the remaining cheese. Add the remaining green chiles on top for garnish.
  6. Bake 15-20 minutes or until cheese is melted and starting to bubble.
  7. Cut into squares, serve, & enjoy!
Notes
Alternative: If you've diced the tomatoes, you can blend the taco seasoning in with the tomatoes instead. This produces slightly different result, but is just as good.
Also, any brand of flatbread can be used - just make sure it's similar size or adjust amount of ingredients accordingly.

Commentary:
This simple "pizza" was inspired by 3 things: Quesadillas made with just cheese and diced chiles ... and sometimes diced fresh tomatoes have been a staple at our house for years. And I happened to have lots of fresh tomatoes and some absolutely wonderful flatbread (Stonefire Artisan Flatbread). But I wanted a bit more Southwestern kick, so we've got spices in this.

But if you're expecting a classic pizza with a Southwestern flavor - this isn't it. There's no sauce on this pizza so it's more like flatbread topped with cheese, chiles and tomatoes. More like the kind of quesadillas I love, but in pizza form. (BTW, I think I'm going to try a classic pizza made Southwestern next.)

I used mild green chiles in this. Personally, I prefer a medium hot like a Big Jim in this, but I was also serving this to someone who likes it really mild.

 

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