I served this recipe up as an appetizer for Happy Hour last Friday!
Raspberry & Brie Flatbreads
from Clean Eating Magazine
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