This became a major staple after I started counting macros. Not because it’s the easiest thing to fit when you’re watching your carbs. It’s no spaghetti squash. But we LOVE pizza…. and pre-macros, I was all about a homemade crust! In fact, if you’ve read my Macro Story you know I started this journey after a trip to Italy. So I won’t lie, I felt a little like a child had been ripped away. Getting home from having the best pizza of my life in Naples, wanting desperately to re-create their perfect, blackened, chewy crust with sweet San Marzano tomatoes and fresh Puglian buffalo mozzarella. But also battling the new bulge that had grown while I was there. Ha.
So yeah I started tracking macros and it totally deterred me from making my own dough for a while. I knew it was obviously high in carbs, AND I didn’t know how (or want to mess with) tracking recipes in the beginning, AND I just wasn’t sure it was worth all of the effort if I’d have to plan and save up so much to make it work.
So we sort of … evolved?? We became flatbread people.
Again, not because they’re so low in carbs. (Unless of course you use the Joseph’s pitas I include in like every post. Ohmygoodnesssorry.) But they’re DELICIOUS! These Papa Pitas are so big and soft and not the same as pizza dough…. but a whole different obsession for me. They’re low enough to make work, they’re safely and perfectly proportioned for personal pizzas so you can’t sabotage by diving into a family sized pizza too many times, and they’re easy to track! Especially if you don’t want to mess with a homemade recipe in My Fitness Pal.
Oh and obviously they make dinner a breeze, lets not pretend this isn’t also because I’m lazy.
I love that I can have just a little bit of leftover chicken lying around and pull out my frozen collection of pepperoni that’s always on the ready, my Costco jarred pesto, and in ten minutes, have everyone’s favorite option ready to stick in the oven, or even on the grill!
This is also one of the easiest meals to do when company’s coming over since you can have everything assembled ahead of time and yours can already be made, weighed, and logged! I love anything where I can actually have my kitchen clean when the food’s ready. It almost never happens. Like ever. I should really make these more often.
Add a handful of arugula and some fresh basil to the top and it’s a whole meal. DONE. Ok but not that arugula above. That was so you could still see the pizza. A big handful puhlease. Now it’s done.
That’s not true it’s absolutely not done until you drizzle some balsamic glaze. One of my all-time favorite condiments. DONE.
Chicken, Bacon, Peach and Blue Cheese Flatbread
- 1 Greek Papa Pita so soft and delicious- I’m obsessed with these for flatbreads!
- 28 g fresh mozzarella packed in water grated or thinly sliced (it’s naturally a little lower in fat, probably because there’s more moisture in it.)
- 7 g reduced fat blue cheese treasure cave brand is at my Stater Bro
- 50 g rotisserie chicken breast or any leftover chicken
- 50 g thinly sliced peaches apples or pears are great too when peaches aren’t in season!
- 1 piece of bacon we use Costco precooked- so easy and good! Other precooked never get crispy enough it seems.
- 20 g sliced red onion
- Preheat oven to 400 degrees.
- Spray pita with a mist of olive oil spray and sprinkle with kosher salt
- Top with cheese, chicken, crumbled bacon, and onion
- Bake on a parchment lined backing sheet for 5-8 minutes until everything is melty, wait till it’s a little brown around edges if you like it a little crispy.
- Pull out and top with arugula, fresh basil, and a drizzle of balsamic glaze (I get mine at Trader Joes.)
- Feel free to use Joseph’s pitas for MUCH lower carbs— I just really love these for a more substantial flatbread occasionally with my family.
- Also feel free to sub in lower fat mozzarella
- But don’t you dare sub turkey bacon for the bacon. Just kidding it’s your flatbread I guess.