Whether outdoor bbqs, patio side music, rodeo season, sounds of summer, or Autumn leaves rustling around the corner have your senses and taste buds ready for something a little more smoky, earthy, savory, and spiced on the palette, SALS Lisa Alavi's BBQ Pizza Flatbread is for you...
Enjoy a homemade flatbread (see naan recipe), topped with your favorite bbq sauces, caramelized onions, and a Mexican cheese variety blend of monterey jack, cheddar, asadero & queso quesadilla cheeses. The caramelized onions perfectly compliments the smokiness of the bbq sauce while adding a sweet aromatic flavor, all balanced by the cheeses with elevate but also tame the sauces for perfect equilibrium for the palette... Enjoy...
Ingredients:
- See our Naan Bread Recipe if dough is not already made or prepped
- Some flour to roll out pre-made dough balls if dough raw
- Half an Organic Purple Onion
- 3/4 cup Mexican Cheese
- 1/4 to 1/3 cup BBQ Sauce of Choice ( I use a homemade one my friend makes, but linking a top-rated one here)
- 1/4 to 1/3 Extra Virgin Cold Pressed Olive Oil
- 3-5 Garlic Cloves
Preheat oven to 428 degrees F
Cover baking sheet pan with aluminum foil
But first, the dough...
Directions for Oven - If using pre-made dough balls from Naan Bread Recipe:
- Roll out 2 dough balls from my Naan bread recipe on pan
- Use a little flour on pan and roller to roll easily. For a flatbread, roll it cracker thing as you can.
- Pick up and stretch like a circle
- Add a little olive oil to the dough to moisten and keep from sticking
- Put in oven at 428 degrees F for 4 min, then flip it for 4 more min, take out for toppings.
**If using pre-made skillet made naan bread from our personal Naan Bread Recipe, this is enough for 2 breads or 2-4 people**
** If using a store bought pizza dough, read below to start directions, You may omit the pre-cooking of the dough and go directly to the topping portion unless your store bought dough instructs otherwise cooking directions prior to topping**
Stove Top: While the dough is in the over, chop/dice half an onion. Turn on your stove top, add olive oil, salt, pepper, finely diced or shredded garlic cloves, and diced onion. We want to sauté and caramelize our onion until browned. Once glazed, turn of the stove and remove the onion off the heat.
Toppings: Once you bring your freshly baked dough out of the oven, pour on your bbq sauce, top it with the caramelized onions and distribute the onions evenly across the pizza dough. Top with Mexican cheese (typically a blend of Monterray Jack, Chedder, Asadero, and Queso quesadilla cheeses). You can also add in a pepper jack for an extra element to the taste buds if on hand. Also optional for an extra flavor dimension and kick of protein, you can cook some Morningside Buffalo vegetarian chicken prior or while the dough is heating, then slice it up and add it on your pizza as well.
Oven: Once your toppings are in place, go ahead and pop in back in the over for 5-8 more minutes.
Take it out and enjoy! Yummmmmm!
💛Love & Light,
Lisa Alavi, Spark A Little Sunshine 💫
