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!
- 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
- Preheat oven to 400 degrees.
- 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)
- With your hands, toss the cheese to blend the seasonings and chiles.
- Place the flatbread on a baking dish. Spread about ¾ of the cheese mixture over the bread.
- Top with the tomatoes and then the remaining cheese. Add the remaining green chiles on top for garnish.
- Bake 15-20 minutes or until cheese is melted and starting to bubble.
- Cut into squares, serve, & enjoy!
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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