in no time flat

I love the vibe of Sunday supper. Dinner on the last day of the week tends to be casually welcoming and comforting. A little like that black sundress you can dress up or down. I’ve been meaning to have a few of our neighbors over and I wanted it to be an easy but memorable affair. 

I had the idea to whip up some flatbread pizzas for the main and start with a cold curried zucchini soup. A chilled soup is the perfect way to elevate any summer evening. And the best part is that a cold soup must be made at least a day in advance. For the pizzas, just one kind can be a bit ho hum, but four different ones would raise the bar. Freshly made flatbread crusts and fixings from the salad bar from my neighborhood Whole Foods made creating variety a stress-free task.

For the flatbread pizzas start with flatbread pizza crusts.

Make the toppings ahead of time. Cool, cover and refrigerate. Possible toppings:

Yellow peppers and sweet onions sliced and sautéed.

Italian sausage, browned and crumbled 

Pulled chicken breast.

Spinach and red onion, sautéed.

Mushrooms and onions, sliced and sautéed.

Small fresh mozzarella balls, sliced in half.

Arugula.

Prosciutto, thinly sliced.

Place the flatbread crusts on baking sheets covered with parchment paper (don’t use foil, the pizza will stick once the cheese melts). Drizzle the crusts with little olive oil and sprinkle with garlic powder. 

Scatter with shredded mozzarella.

Top the pizzas with peppers, onions and sausage. Pulled chicken breast, spinach and red onion

Mushrooms and onions. Fresh mozzarella (once out of the oven top with arugula and prosciutto)

While we sat down to our soup, I popped the pizzas into a preheated 450-degree oven and baked them until crisp and bubbly, about 10-15 minutes. 

Piping hot, cut into strips and place on a platter.

Served with a big bowl of lightly dressed mixed greens, an easy, breezy night that's one to remember.