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Flatbread pizza and roasted garlic rosemary bean dip paired with fresh vegetables make a great midweek dinner.
If we aren’t friends on Facebook, you may not know that something major is happening to our family: I got a full-time teaching job for this school year. I will be teaching at my children’s elementary school, and I cannot tell you how excited I am! The last year I taught was the 2011 – 2012 school year, which is also when my blogging started to pick up. This will definitely be an awesome adventure not just for me, but for the whole family. This also means that my schedule will be changing a lot. I’m used to a very flexible schedule that works around the children’s schedule and Richard’s schedule, but now, I will have my own schedule to adhere to with a 7 am – 3 pm job. I’m hoping it will only be a positive for my family, that we can do all the things we are used to doing, like awesome meals together every night. My readers know how important mealtime is for us, but I also believe that it is also necessary to take some shortcuts when preparing dinner every night. This time, I headed to Publix to grab some American Flatbread Pizzas in two different varieties: Tomato Sauce & Three Cheese {mozzarella, Padano cheese, & Parmesan} and Revolution {mushrooms, onions, Asiago cheese, & fresh herbs}. I like to pair my frozen foods with something fresh, so I prepared a Roasted Garlic Rosemary Bean Dip with vegetables because I thought the flavors complemented the ingredients in the pizza really well. Check out how you can prepare the pizzas and dip to make an awesome midweek meal at home! 
Roasted Garlic Rosemary Bean Dip Ingredients:
- Two 15-ounce cans cannellini beans
- 1 head garlic
- 1 t + 1 T olive oil
- 1 t fresh rosemary, chopped
- salt + pepper, to taste
- sliced cucumbers, baby carrots, celery sticks, grape tomatoes
Roasted Garlic Rosemary Bean Dip Directions:
This recipe is so simple to make because you can prepare the bean dip during the flatbread pizza cooking time. Begin by preheating your oven to 425° and grabbing your ingredients. Tear a large piece of aluminum foil. Place the head of garlic in the middle, pour one teaspoon of olive oil over the garlic, and wrap it tightly in the foil. Place the garlic in the oven and allow it to roast for about 20 minutes. While the garlic is roasting, you can also add your American Flatbread Pizzas to the oven to bake for about 8 minutes. Watch it closely because it cooks quickly.
When the garlic is fully roasted, open the foil, and you should be able to squeeze the roasted garlic cloves out of the head of garlic, leaving behind the peel. In a small food processor or high-speed blender, combine the two cans of beans {drained}, roasted garlic, tablespoon of olive oil, and fresh rosemary. Pulse until you have a smooth puree. If you need to, add one to two tablespoons of water to reach the desired consistency. Add salt and pepper to taste. Place the roasted garlic rosemary bean dip in a small dish, and serve with sliced cucumbers, baby carrots, celery sticks, grape tomatoes, sliced bell peppers, and/or any other fresh vegetables you love. The leftover dip can be stored in an airtight container in the refrigerator for up to three days. 
For a complete midweek meal, serve the pizzas with the dip and fresh veggies. This is a quick dinner that takes less than 30 minutes to prepare. I love that the pizzas are made with quality ingredients, and the thin crust crisps up perfectly! 
Want to make this great midweek meal your family will really enjoy? Head to Publix where you can find American Flatbread Pizzas in the frozen section in three varieties:
- Uncured Pepperoni & Uncured Bacon – Topped with mozzarella and cheddar cheeses, uncured bacon, and uncured pepperoni {free of nitrates}.
- Tomato Sauce & Three Cheese – Topped with mozzarella, Padano cheese, Parmesan, garlic oil, and fresh herbs.
- Revolution – Topped with fresh mushrooms, onions, Asiago cheese, and fresh herbs.
Check out this store locator to find American Flatbread Pizzas near you!
Any Comments?