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

I have three words for you: Ropa. Vieja. Pizza. That's right. You're going to love me so much by the time you finish reading this.

In my Cuban kitchen there are a few meals that are in constant rotation. I admit I tend to go for quick and easy. And delicious, of course. Because, as I often like to say to anyone who's listening, "Food should taste delicious." You may quote me if you like.

Cuban food, in my humble opinion, is always delicious. Just ask anyone who's ever tried it. I usually have to explain that Cuban food is savory, not spicy like some other Latin cultures. I further explain that we pretty much start everything with a perfect Cuban sofrito.

Every now and then (okay, it happens pretty much all the time, but that's not important right now) I get a craving for a dish that my mom made a lot of when I was growing up.

So I was planning out my menu for Father's Day and I thought that maybe I'd make Ropa Vieja.

Because it's my husband's favorite Cuban food.
Because I've been craving Ropa Vieja like crazy. (I know. Shut up.)

Also, he suggested we could just order pizza. (As if!)

I was working on developing a Cuban pizza recipe using Flatout Flatbreads® and I kind of married all of this Father's Day Menu Plan with my Cuban Comfort Food Craving and his favorite Cuban food and his (outrageous!) pizza suggestion and I came up with this...

Ropa Vieja Pizza

I made the Ropa Vieja like I usually do using my slow cooker recipe. For the sake of time, I made it in my pressure cooker and modified it slightly and it was absolutely perfection. Then it was time to make pizza. Ropa. Vieja. Pizza.

This is when the fun really began because the Flatout® Flatbread Pizza Crust is essentially a blank canvas for my Ropa Vieja Pizza Masterpiece. Please appreciate that it's also low in fat and a great source of fiber. (I feel like there is really no downside here.) Also, once that Ropa Vieja is made, this pizza is pretty much the definition of quick and easy. And delicious. Did I mention that food should taste delicious?

You can probably use leftover Ropa Vieja for this, however, in my family, there are never leftovers when I make it, so there's that.

My Father's Day Menu will include lots of Ropa Vieja Pizza and a great big, beautiful green salad and my husband will be all kinds of happy and he will wonder out loud, "Why did I even think ordering pizza would be a good idea?"

I am sooo winning. (Thanks, Flatout®, for making me look sooo good.)

Ropa Vieja Recipe

INGREDIENTS

The Meat

2 - 3 lb. flap steak (you can also use flank)
1 green pepper, sliced into strips
1 Spanish onion, sliced into strips
4 cloves garlic, peeled and smashed
2 tsp. Salt
2 tsp. Coarse Black Pepper
1/2 tsp. cumin
½ cup red wine vinegar
1 can beef broth

1) Put all these ingredients into the crockpot in order. Add beef broth to just cover the steak.

2) Set it on low and cook for 6 to 8 hours (or 35 minutes in a pressure cooker).

3) When the meat is very tender, so that it comes apart with a fork, remove from the crockpot (or pressure cooker) and finely shred it into a separate dish.

The Sauce

The pepper, garlic, and onion from the crockpot
3 Tbsp. Olive oil
2 cups beef broth
1 - 6 oz. can tomato sauce
1 - 8 oz. can tomato paste
1 tsp. oregano
Salt and pepper to taste

4) With a slotted spoon, remove the onion, garlic and peppers from the crockpot and sauté in a large frying pan. Add the tomato sauce, tomato paste and beef broth.

5) Add the shredded beef to the tomato mixture and cook together for about 20 minutes, stirring occasionally.

The Pizza

1 pkg. Flatout® Flatbread Artisan Thin Pizza Crust
1 cup shredded mozzarella cheese
2 tsp. Oregano
Ropa Vieja (see recipe above)
1/2 green bell pepper – sliced into thin strips

1) Preheat the oven to 375°

2) Place the Flatout® Flatbread Artisan Thin Pizza Crust onto a cookie sheet

3) Top with the shredded mozzarella cheese.

4) Sprinkle with the oregano.

5) Place cooked Ropa Vieja over the cheese. (I know it sounds counterintuitive to regular pizza making, but you will just want a hint of that oregano & cheese melting into the flatbread as a beautiful base for the Ropa Vieja.) Trust me.

6) Place thin slices of green bell pepper over the Ropa Vieja.

7) Cook for 10 minutes.

8) Serve immediately.