This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
One of the greatest things about living in Florida is the accessibility of fresh, locally grown produce. For a mom and foodie, like myself, you can't get much better than that. It's a great feeling knowing that my family is getting the best quality food, produce and seafood which in turn supports our farmers and local community.
Florida Farmers make it easy for everyone to eat fresh produce year-round. It's a win-win for everyone in the Sunshine State!
Currently Fresh From Florida tomatoes and bell peppers are in season. With this in mind, I searched the Fresh From Florida Recipe Page for a quick and easy recipe to make with these commodities. I finally decided on Florida Flatbread with Tomatoes and Sweet Peppers — you can view the original recipe here, along with dozens of others.
By buying what's in season, I'm getting the freshest food possible along with the best prices. This makes eating fresh and healthy super affordable. If you need help finding Fresh from Florida foods, simply look for the Fresh From Florida label.
One of the reasons I decided to make Florida Flatbread with Tomatoes and Sweet Peppers is because summer is right around the corner. During this time my family enjoys lighter recipes, which take minimal time to prepare. This flatbread recipe is especially easy, taking about 10 minutes from start to finish!
Florida Flatbread with Tomatoes and Sweet Peppers Recipe
- 2 medium or 1 large baked flatbread or pizza crust
- 2 cups mozzarella cheese shredded (or your favorite)
- ¼ cup fresh basil hand torn
- ½ cup Parmesan cheese grated
- 5 cloves fresh garlic minced
- 1 large Florida bell pepper red, yellow, green or ⅓ of all 3 colors, seeded and sliced thin
- 2 medium Florida tomatoes sliced thin
- 1 tablespoon olive oil
- sea salt and fresh ground pepper to taste
Preheat oven to 375 degrees.
Spread olive oil and garlic evenly over the flatbread.
Evenly distribute three-fourths of the two kinds of cheese over the flatbread.
Evenly distribute the bell pepper and tomato over the cheese.
Add remaining cheese to the top of the flatbread.
Season the flatbread lightly with salt and pepper.
Bake flatbread on a cookie sheet for 7 to 10 minutes until cheese is melted and bubbly.
Remove flatbread from oven and garnish with the hand-torn basil.
Cut flatbread into several servings and serve warm.
My family really enjoyed these Fresh From Florida Tomato and Sweet Pepper Flatbreads. They were a cinch to make, and the recipe could easily be altered to accommodate other Fresh from Florida seasonal commodities, including eggplant, spinach, and mushrooms.