Flatbread with simplified topping

I loved the bouillabaisse inspired flatbread that I did a few weeks ago.  But tonight is a Monday and I didn’t have the time for quite that much effort.  (Especially when the math homework involved thinking of at least two things that come in groups of 2, 3, 4, etc through 10 and took forever.)  I took the same concept and streamlined.  You could easily adapt for other favorite veggies or seafood.

Bouillabaisse inspired flatbread

• 1 shallot minced
• 4 leeks, white part only, cleaned and chopped
• 1 TB olive oil
• 1 can fire roasted diced tomatoes
• 1/4 tsp saffron
• 2/3 lb shrimp, deveined and halved lengthwise
• 3 flatbreads

Preheat oven to 375.  In a saute pan, heat oil over medium heat and add leeks.  Saute until soft and add shallots.  Add tomatoes and saffron and mix well.  Cook down until tomatoes have lost most of their liquid.  Add shrimp. Cook until just opaque and turn off heat.

Brush flatbreads with olive oil and cook for 2 minutes.  Remove from oven and top with seafood mixture.  Return to oven for 4 minutes.  Serve.

I didn’t get a picture but it was good.  Not quite as good as the full bouillabaisse version but certainly passable for a Monday and allowing time to make a little more progress on her book report!

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