Cocktail Shrimp Flatbread

What better way to use leftover cocktail sauce than with a delicious shrimp flatbread? This recipe would work great as an snack or party appetizer. This flatbread would also be great topped with manchego cheese instead of parmesan.

Ingredients:
1 - round flatbread
6-8 - medium shrimp
3-4 Tbsp - Pastamore Cocktail Sauce
2 tsp - Pastamore Spicy Tomato Dipping Oil
.5-1 oz - shredded parmesan cheese
1/4 tsp - oregano
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Preheat oven to 350ºF. Clean and devein shrimp as needed. Dispose of shrimp tails.

2. Heat a medium frying pan on the stove over medium heat. Once hot, coat with cooking spray and add shrimp. Cook 3-5 minutes or cooked throughout, turning once during the cooking process. Remove from pan and place into a mixing bowl. Add the Pastamore Spicy Tomato Dipping Oil and mix well. Season to taste with salt and black pepper.

3. Spread the Pastamore Cocktail Sauce onto the flatbread. Add the cooked shrimp on top and place onto a baking sheet. Place into the oven. Cook for 10-15 minutes or until desired crispness has been reached.

4. Top with the shredded parmesan cheese, cut into quarters and serve.

Korean BBQ Flatbread

After having some delicious Korean BBQ I was looking for a way to incorporate the flavors into a recipe. Following the recent easy flatbread recipes I thought this would be an excellent way to feature the great flavors. Our Pastamore Asian with a Hint of Ginger Dipping makes a great base for a tasty Korean inspired marinade. This flatbread would also be great with a finishing drizzle of sriracha sauce.

Ingredients:
1/2 lb - ground beef, 85/15
2 - 6-8" flatbreads or pre-made pizza crusts
1/2 cup - red cabbage, shredded
1/2 - lime
3 sprigs - cilantro, chopped
2 tsp - Pastamore Asian with a Hint of Ginger Dipping Oil
4 oz - mozzarella cheese
To taste - salt and black pepper

Beef marinade:
2 tsp - Pastamore Asian with a Hint of Ginger Dipping Oil
1/4 tsp - garlic powder
1/2 tsp - brown sugar

Directions:
1. Preheat oven to 400ºF.

2. Combine ground beef into mixing bowl with Pastamore Asian with a Hint of Ginger Dipping Oil,  garlic powder, and brown sugar. Mix well and allow to marinate for at least 10 minutes. Heat a large frying pan over medium/medium-high heat. Once hot, add the marinated beef and cook until desired doneness has been reached.

3. Place flatbreads onto baking pan. Spoon 1 tsp of Pastamore Asian with a Hint of Ginger Dipping Oil onto each and spread evenly. Add half of the meat to eat flatbread and top with 2 oz of mozzarella cheese. Place into the oven and cook for 10-14 minutes or until desired doneness has been reached.

4. Slice flatbreads into 4 pieces and top with the shredded cabbage and chopped cilantro. Serve with sliced lime wedges.

Avocado Salmon Flatbread

I've been on a roll with the naan/flatbread recipes. They are duper delicious and are easy to throw in the oven after getting home from work. This recipe uses our Pastamore Sundried Tomato Harissa Oil and pairs it with smoked salmon, avocado, and parmesan cheese. The salmon brings a great flavor to the dish while the avocado is a nice creamy texture to contrast the crispy flatbread. This recipe would also be great with a final drizzle of Pastamore Meyer Lemon Oil.

Ingredients:
1 - flatbread/naan
1 Tbsp - Pastamore Sundried Tomato Harissa Oil
1/2 - avocado
2 oz - smoked salmon
1-2 oz - shredded parmesan cheese

Directions:
1. Preheat oven to 375º F.

2. Spoon the Pastamore Sundried Tomato Harissa Oil onto the flatbread and spread evenly. Lightly shred the smoked salmon and place on top of the flatbread. Place onto foil or a baking pan and put into the oven. Cook for 12-15 minutes or until desired doneness has been reached.

3. Cut avocado in half. Use a knife to score the flesh from top to bottom making 6-8 slices. Use a large spoon to scrape out the avocado from the skin without breaking the slices. Lay the slices on top of the flatbread and top with the shredded parmesan.

4. Slice into 4-6 slices. Serve and enjoy!

Smoked Salmon Flatbread

Smoked salmon has always been a favorite of mine, and I am always looking for new and interesting ways to incorporate it into recipes. This recipe is another quick and tasty flatbread recipe that packs serious flavor. Our Pastamore Rosemary with Rosted garlic Dipping Oil pairs great with the smoked salmon and other ingredients. This recipe would also be great with our Pastamore Spicy Tomato Dipping Oil in place of the Rosemary with Roasted Garlic Dipping Oil.

Ingredients:
2 oz - smoked salmon
1/8 - red onion
1 Tbsp - sun-dried tomatoes, chopped
2 oz - goat cheese
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping oil
1 - flatbread/naan

Directions:
1. Preheat oven to 375ºF.

2. Slice onions into thin strips. Chop sun-dried as needed.

3. Spread the Pastamore Rosemary with Roasted Garlic Dipping Oil onto the flatbread. Lightly shred the smoked salmon and spread evenly across the flatbread. Next, top with the onion and crumbled goat cheese. Finish by topping with the sun-dried tomatoes.

4. Place into the oven on foil or a baking pan for 12-15 minutes or until desired doneness is reached. Cut into 4-6 pieces and serve.

Margarita Flatbread

Basil, mozzarella, and tomatoe is a classic flavor combination. Whether it is a salad, pizza, or pasta dish these flavors come together to make a great dish. Adding a drizzle of our Pastamore Traditional Barrel-Aged Balsamic Vinegar is an excellent way to add a bit of sweetness and depth.






Ingredients:
2 - flatbreads/naan
1/2 pint - grape tomatoes
2 Tbsp - Pastamore Basil Parmesan Dipping Oil
4 oz - fresh mozzarella cheese
1.5 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar

Directions:
1. Preheat oven to 375ºF. Slice cheese into 1/4" thick pieces. Rinse tomatoes and cut in half length-wise.

2. Spread 1 Tbsp of Pastamore Basil Parmesan Dipping Oil onto a flatbread. Top with half of the cheese then half of the tomatoes. Repeat the process for the second flatbread.

3. Place onto foil or a baking pan and put in the oven and cook for 12-15 minutes or until desired doneness has been reached. Drizzle 3/4 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar on top of each flatbread. Cut as desired and serve.