Lunch with a Latin Twist - Cuban Sofrito Pizza — My Big Fat Cuban Family: A Cuban-American Blog

This is a sponsored post by Flatout® Flatbread and Society Culinaria. The opinions are my own.

Do you ever have a craving for a very specific flavor? I most certainly do.

I was making an Arroz con Pollo a few weeks ago, and as I started with the "sofrito," I remember thinking, "I can just stop right here. I could seriously just have sofrito for dinner."

Of course, I went on to make the arroz con pollo - you can find that recipe right here. (You're welcome.)

But I still had it in my mind that the flavor of an awesome "sofrito" would be good with pretty much anything. I just needed a simple delivery vehicle for the Best of All Cuban Flavors.

For the uninitiated, the "sofrito" is the mingling of the 3 ingredients that make up The Holy Trinity of Cuban Cuisine: garlic, onion, & bell pepper. Gently and lovingly sautéed in olive oil and then kissed by a tomato sauce with a caress of white wine and gently spiced with oregano and cumin. *cue angelic choir here*

I was delighted to have been asked to develop a recipe with a Latin Twist using Flatout® Flatbreads, because now I had the excuse I was looking for to make the sofrito the hero of a recipe. *thankyouverymuch*

I really love the idea that Flatout® is essentially a blank canvas for just about anyone to work their culinary magic. Also, can you say, "quick and easy?" Those words are a delight to my soul. I knew I could make a quick (impressive!) appetizer, a perfect snack, or a tasty lunch to satisfy my deep sofrito craving.

Ladies and gentlemen, I give you a Cuban Sofrito Pizza. *stops and takes a bow*

The very BEST part was using the Flatout® Flatbread as the base because, as you will see, you pretty much just need to make the sofrito and the rest comes together super quickly. (Also, low in fat, a good source of fiber, perfect for pretty much anything you have a craving for.) Thank you, Flatout® for the challenge.

I'm presently in a situation where I'm cutting back on my carbs, so I decided to make the pizza using the Light Italian Herb Thin Crust Flatout® Flatbread, but you can use pretty much any flavor. The sofrito still wins the day. Also, if you want all the flavor but half the carbs, the Light Flatout® Flatbread is your best friend.

Cuban Sofrito Pizza

INGREDIENTS

1 pkg. Flatout® Flatbread Artisan Thin Pizza Crust
Olive oil
3 garlic cloves – minced
1/2 a yellow onion – diced
1/2 green bell pepper – diced
1 small can tomato paste
1 small can tomato sauce
3 Tbsp. Dry white wine
1 tsp. whole cumin
1 tsp. Oregano
A pinch of salt to taste
3/4 cup grated Gouda cheese
3/4 cup grated Mozzarella cheese
1/2 cup fresh grated Parmesan cheese

DIRECTIONS

1) Preheat oven to 350°. I n a medium skillet, sauté garlic, onion, and bell pepper in olive oil over medium heat.

2) Cook and stir until onion is translucent, and the bell pepper is soft. Careful not to burn the garlic!

3) Add tomato sauce, tomato paste, white wine, cumin, oregano, and salt.

4) Cook over medium heat for about 5 minutes or until well-blended and heated through.

5) Spread this sofrito sauce over the Flatout® Thin Pizza Crust.

6) Top the pizzas with Gouda, Mozzarella, and grated Parmesan cheeses.

7) Sprinkle lightly with a little bit of oregano.

8) Cook in 350° oven for about 15 minutes, or until cheese is melted & crust is lightly toasted.

How to Make a Cuban Sofrito Pizza

Look at all the winning you're doing!

Lunch is ready in no time.
You're cutting calories.
You've managed to satisfy the sofrito craving.
You have now made your very own Signature Cuban Sofrito Pizza, which I know you'll be making all the time from now on, but that's not important right now.