{Video} #FlatoutPizza Party with Momma Cuisine Sponsored by @FlatoutBread

This past weekend, I was invited by The Motherhood and Flatout Bread to host a pizza party to try their new Flatout Thin Crust Flatbreads.

I hosted friends and followers of #MCShowLIVE to a fun and free pizza party at Casa By Charleston, the kitchen showroom where I film my cooking talk show, #MCShowLIVE on  a Saturday morning. As this past Saturday was a bit rainy, it ended up to be the perfect activity for my friends and their children!

With a variety of flatbread pizza crusts like Spicy Italian, Rustic White and Heritage Wheat, I also placed a variety of toppings and sauces like pineapples, pears, mushrooms, green bell peppers, onions, chicken, pepperoni, ham, barbecue sauce, olive oil, cheeses and more! We really had fun with our ingredients! We even made dessert pizzas with Nutella and bananas. Boy, was I a hit with the kids!

Enjoy the video and check out my elegant and quick recipe for Balsamic Pears and Roasted Chicken Pizza using Heritage Wheat Flatout Bread Artisan Pizza Crust.

Balsamic Pears with Roasted Chicken Pizza


2 Heritage Wheat Flatout Bread Artisan Flatbread Crusts

2 tablespoons of Olive Oil

1 teaspoon of salt

2 cups of Shredded Gouda Cheese

12 thin slices of Pears – your favorite kind

2 tablespoons of Balsamic Vinegar

1 cup of diced Rotisserie Chicken

4 cups of Arugula

Squeeze of Lemon Juice


Heat the oven to 450 degrees.

In a mixing bowl, toss the pears in with balsamic vinegar.

Take your pizza crusts and put them on a cookie sheet.

Spread 1 tablespoon of olive oil on each crust, add half a teaspoon of salt on each crust and top with 1 cup of shredded Gouda on each crust.

Arrange 6 slices of the Balsamic Pears on each pizza and top with 1/2 a cup of diced chicken on each pizza.

Bake in the oven at 450 degrees for about 6-8 minutes.

In the meantime, toss the Arugula with a little lemon juice, salt and pepper.

Once the pizzas come out of the oven, top with the Fresh Arugula Salad and serve.

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