Best Moroccan Flatbread Pizzas Can Be Ww Recipes

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FLATBREAD PIZZA WITH BBQ CHICKEN, GRUYERE AND CARAMELIZED ONION



Flatbread Pizza With BBQ Chicken, Gruyere and Caramelized Onion image

I love the new flatbreads that make a great low-calorie pizza crust. My grocery chain carries a brand called "FlatOut" in the deli area. If you can't find flatbreads, use a thin pre-baked pizza crust or use pita breads (split in half to make thin rounds). Top with chicken, caramelized red onion and Gruyere for a very fancy treat that is moderate in calories and fat.

Provided by CookinDiva

Categories     < 30 Mins

Time 30m

Yield 4 flatbreads, 4 serving(s)

Number Of Ingredients 7

4 flat bread (such as "FlatOut", or use 4 pitas, split into 8 thin rounds)
8 ounces chicken, cooked, cut in pieces
1 large red onion, sliced
1 tablespoon oil
4 tablespoons boursin cheese (cream cheese with herb or garlic seasoning)
4 ounces gruyere cheese, shredded (or Swiss cheese)
1 cup barbecue sauce, your favorite brand

Steps:

  • Preheat oven to 400 degrees.
  • Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings.
  • While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside.
  • To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce.
  • Bake 400 degrees for 10 minutes.

Nutrition Facts : Calories 283.9, Fat 18.9, SaturatedFat 7.5, Cholesterol 57.1, Sodium 629.9, Carbohydrate 11.9, Fiber 1.3, Sugar 4.2, Protein 16.3

MOROCCAN FLATBREAD



Moroccan Flatbread image

Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough.

Provided by Late Night Gourmet

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon dry yeast
3/4 cup warm water
2 cups all-purpose flour
3/4 teaspoon kosher salt
2 cups onions, chopped
1/2 cup parsley, frest, finely chopped
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 teaspoon canola oil, divided

Steps:

  • Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add flour and 3/4 teaspoon of salt to yeast mixture; stir with a a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for an hour.
  • Heat a pan on medium with 1 tablespoon of olive oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool somewhat before proceeding to next step.
  • Combine onion, parsley, remaining olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste.
  • Cut dough into 8 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying. Flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Repeat for remaining dough portions and onion mixture.
  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to cooling rack. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.

Nutrition Facts : Calories 169.4, Fat 4.5, SaturatedFat 0.6, Sodium 369.4, Carbohydrate 28.4, Fiber 1.9, Sugar 1.9, Protein 4

SOUTHWEST VEGETARIAN BAKE - WEIGHT WATCHERS FRIENDLY



Southwest Vegetarian Bake - Weight Watchers Friendly image

Just finished this for supper after making it for the first time. It was warm and comforting with just the right amount of heat. Very filling - didn't even miss the meat! I made and baked in advance and then froze until I was ready to serve it. Yummy! Adapted from the Taste of Home Casseroles, Slow Cooker and Soups. 5.5 points per 1/8 of casserole.

Provided by cookingfor1

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup brown rice, uncooked
1 1/2 cups water
15 ounces kidney beans, rinsed
14 ounces diced tomatoes
3 ounces diced green chilies
8 ounces corn, drained
1 cup salsa
1 cup reduced-fat sour cream
2 cups Mexican blend cheese
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cilantro, chopped

Steps:

  • In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
  • In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.
  • Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.
  • Bake, uncovered at 350 degrees.
  • Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.
  • Let stand 10 minutes before serving.
  • Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.

Nutrition Facts : Calories 324.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 46.5, Sodium 869.1, Carbohydrate 35.4, Fiber 5.6, Sugar 7.1, Protein 14.2

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