Ah IFBC, how I love thee…the amazing food, hanging out with my fellow obsessive food wonks, tips and classes for being a better blogger and, of course…the swag, baby!
This year I schlepped home a (almost) embarrassing load of freebies and great new ingredients to play with, perfect new dishes, and post recipes for your gastronomic pleasure.
Okay…it’s really for MY gastronomic pleasure, but I really do hope you like them too!
My first cooking adventure with some of the swag I scored in Seattle last week at Foodista’s 2014 IFBC (International Food Blogger’s Conference), is using the Krusteaz Flatbread Mix – Italian herb flavor.
Lightly pre-seasoned with Italian seasonings, Krusteaz makes an EPIC base for your favorite flatbread pizza!
They also make a Garlic & Onion, and a Whole Wheat…I gotta get my hands on some of those!
Here’s what I did with it…
Chicken Parmigiana Pizza on fresh baked Krusteaz Flatbread
- 1 box Krusteaz Italian Herb Flatbread Mix
- 1/2 homemade* or bottled marinara
- 1 cup shredded Italian cheese blend (4 oz)
- 1/2 oven roasted mushroom slices (see recipe below)
- 1/2 cup chopped fresh Italian parsley
- 2 oven roasted chicken thighs, with skin
- Salt & pepper to taste
*The tomato sauce recipe from our Redneck Ratatouille would work nicely for this, and it’s crazy easy to make!
Oven roast chicken, allow to cool, and then de-bone and chop the meat, saving the skin whole.
Prep and bake flatbreads per Krusteaz box instructions, until just beginning to brown.
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Heat oven to 475°F. Place flatbreads on ungreased cookie sheet. Spread 2 tablespoons of marinara over each flatbread.
Top with chicken skin, chicken meat, and mushrooms.
Sprinkle evenly with cheese and parsley.
Bake 8 to 10 minutes or until cheese is melted and bread is crisp.
My next recipe with this awesome Krusteaz mix…Philly Steak Sandwiches with Sauteed Greens. I’ll post the recipe soon!
Oven Roasted Sliced Mushrooms
Now, you can pan fry these, or even use raw sliced mushrooms, but for my money nothing brings out the intense umami of mushrooms like oven roasting.
Toss your sliced mushrooms with a splash of olive oil, salt, and black pepper.
Shroomy, leathery, umami perfection!