If you follow me on instagram then you have seen a version of this before….about 5 months ago. I’m talking about this post. The post where at 32 weeks 2 days pregnant I mentioned that my baby wouldn’t be coming for at least several more weeks. Little did I know that the next day I’d be in the hospital in pre-term labor and would be welcoming our little man into the world the next day at 32 weeks 4 days pregnant.
I cannot believe that it has already been 5 months since we welcomed little Preston into the world. I haven’t shared much about him on the blog so I thought I’d use today to give an update on my littlest dude.
The first month was hard as he was in the hospital. We spent our days divided between home and the NICU. Between our newborn and our toddler, basically we were living in two different places. The second month was hard as I was figuring out how to care for a newborn and a toddler at the same time by myself during the day. By the third month things got a bit easier and now, by the fifth month, I can’t remember it being any other way.
For being born so early, Preston is actually doing really well. He’s a little on the small side for weight but he’s as long as Kellan was at his age. He’s laughing. Lifting his head and even rolling over. The doctors in the NICU mentioned that he would be a couple of months behind because he was born a couple of months early but so far, he seems to be pretty much on track. After such a scary beginning, we are beyond thankful that he is doing so well. And to see him and Kellan interact, makes me smile. I mean seriously, the other day Preston was crying and the only person that could make him stop was Kellan.
Melt. My. Heart.
Speaking of melty things, let’s talk about this pizza shall we?
Flatbread pizzas are great because they are so easy to make. Throw some toppings onto a piece of flat bread, bake for 15 minutes or so and voila, personal size pizzas for everyone. For this pizza, I went with a Latin theme and topped them with refried beans, pepper jack cheese, chorizo, tomatoes, jalapenos, guacamole and sour cream. They are hearty, filling, cheesy, full of flavor and if you leave off the jalapenos, totally toddler friendly too.
Chorizo Flatbread PizzasPrint Recipe
- 1 pound ground chorizo
- 4 pieces Greek flatbread or pita bread
- 1 (16 ounce) can traditional refried beans
- 1 - 1 1/2 cups shredded pepper jack cheese
- 1/2 cup diced white onion
- 1 cup diced tomatoes
- 1 jalapeno, sliced
- Sour Cream
- Chopped Cilantro
Cook chorizo over medium heat until cooked through. Strain pan drippings.
Preheat oven to 375 degrees.
Place flatbread on a baking sheet and bake 5 minutes or just until slightly toasted.
To assemble a pizza, spread 1/4 of refried beans on a piece of flatbread, sprinkle 1/4 cup of cheese on top, top with 1/4 of chorizo. Repeat with remaining flatbread, refried beans, cheese and chorizo. Bake in preheated oven for 12 - 15 minutes or until cheese is melted.
Remove flatbreads from oven. Top with onion, tomatoes, jalapenos, sour cream, cilantro and guacamole. Serve.