About 2 weeks ago when the outdoor temperatures were a bit chillier, I baked a Ham. That may happen about once every 2 years. Two nights later we enjoyed Hawaiian Flatbread at dinnertime! The combination of the sweet pieces of roasted Pineapple with chunks of Ham was so good. The creamy texture of the Ricotta Cheese and roasted Broccoli florets added to the delicious flavor. It was also quite filling!
Before putting the flatbreads in the oven, the Pineapple and Broccoli florets were roasted. I roasted them, because the fresh veggie was crispy and the Pineapple was very juicy. That just would not work well considering the short amount of time a Flatbread is baked. Roasting took out the excess juice and the broccoli was tender.
***Roasting Pineapple and Broccoli Florets:
Rinse Broccoli under cool running water. Pat dry. Cut off stalks, so small florets remain. If needed, cut smaller. Drain about 1/2 Cup canned Pineapple chunks. Coat florets and chunks with Olive Oil for sauteing & baking along with a 2 shakes of Basil & also Oregano. That's when I visit my Spice Rack. I place the Olive Oil & dried herbs in a Ziploc Gallon Bag and add the veggies/ fruit to coat. Roast in a 450°F oven for 11 Minutes.
Flatbreads- I use 3.
1/4 Cup Ricotta Cheese (can be fat free) for each Flatbread
Roasted Broccoli and Roasted Canned Pineapple chunks
Chunks of Baked Ham
4 teaspoons BBQ Sauce
1 teaspoon Water
Shredded Cheese- desired amount
- Place 3 Flatbreads on a large cookie pan. Prick with fork. Bake in 375°F oven for 2 Minutes. Remove from oven.
- Spread about 1/2 Cup Ricotta Cheese on each Flatbread.
- Place Roasted Broccoli and Pineapple on each Flatbread.
- Add Baked Ham chunks.
- In a small cup combine BBQ Sauce + Water.
- Drizzle BBQ Sauce mixture over Flatbreads.
- Sprinkle desired amount of Shredded Cheese on top.
- Bake for 5 Minutes at 375°F.
- Remove from oven.
- Cut each Flatbread on a diagonal- into 3 pieces.
- Cover and refrigerate any leftovers.