Raspberry & Brie Flatbreads

I served this recipe up as an appetizer for Happy Hour last Friday!

Raspberry & Brie Flatbreads
from Clean Eating Magazine
cooking spray
1-2 onions halved and thinly sliced
1 1/2 tsp rosemary leaves, chopped
fresh ground black pepper, to taste
14 oz store-bought whole wheat pizza dough, I used naan flatbread
3 1/2 oz brie, thinly sliced
1 1/2C raspberry, I used frozen
2 T basil leaves, chopped

Heat a large skillet on medium-low.  Coat with oil and add onions.  Stir occasionally untill onions are soft and golden, about 15 minutes.  Stir in rosemary and pepper.  Transfer mixture to blender.  Add 3 T of water and puree to form a chunky paste (this is your pizza sauce).  Spread onion sauce over top pizza/flatbread dough.  Leave a 1 inch border.  Top with brie slices and raspberries.  Bake pizza according to package directions (about 400-500F for 6-10 minutes).  Sprinkle with basil and serve!

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Until next time…
look good, feel good, do good
Sara B

One thought on “Raspberry & Brie Flatbreads

  1. That’s our authentic naan bread! Thanks for posting the recipe, it looks great! We have a sweepstakes running on the Stonefire Facebook page right now where we are giving out one prize per week to help authenticate your kitchen and cooking! Looking forward to more of your recipes:)

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