Tostada Flatbread Pizza

This week I have the kitchen to myself to cook whatever I please. My husband is away for work and I get to eat all the foods that he isn't a fan of. This is great in many ways because I get to cook with ingredients I don't normally get to use. Although I'm really sad he is away, I am having a blast in the kitchen. 

Tonight's menu: Tostada Flatbread Pizza.

Who doesn't like the ring of pizza--then pair that with Mexican spices and it's a winner for all! This recipe is very simple and very quick. Because I was cooking for one, I have a bunch of leftovers, but the portions could have easily fed four people. 

Let me know what you think! Other variations include adding crumbled chorizo sausage, avocado, and diced tomatoes.

Enjoy!

Time 15 minutes

Serves 4

Ingredients

1 can refried beans

4 Slices of Flatbread (will be located near pita bread)

1 cup shredded cheese (I used a "Tex-Mex" blend")

Mexican Salad Dressing (You can use Ranch but I found a Lite Chipotle Ranch)

¼ Cup Chopped Cilantro 

Shredded Lettuce

1 Jalapeno (seeds removed)

1 Packet Taco Seasoning  (or see recipe below)

Oil Cooking Spray

Ingredients for Taco Seasoning

1 tsp paprika

1 tsp cumin

½ tsp cayenne pepper

1 tsp onion powder

½ tsp sea salt

1 tsp black pepper

½ tsp garlic powder

Preheat oven to 350◦F. In a bowl mix together Taco Seasoning and refried beans. Place flatbreads on a greased (cooking oil spray) baking sheet.  Spread the refried beans evenly over the top of the flatbread. Sprinkle each "pizza" with cheese. Place in oven for 10 minutes. 

Separately, chop up cilantro and set aside. Finely chop jalapeno. 

Remove "pizzas" from oven and place individual flatbread on plate, top with lettuce. Sprinkle jalapenos and cilantro on top. Drizzle with salad dressing. Serve!