Your Life A to Z Recipe: Tuesday, September 23rd, 2014: FlatbreadsPosted: Updated:
Spinach, Chicken & Cherry Tomato Flatbread
Pound Pizza Dough (Homemade or Store Bought)
Extra Virgin Olive OIl
8 Ounces Fresh Mozzarella Torn Into Pieces
4 Ounces Diced but it was Parmesan Cheese
1 (6 Ounce) Cooked Chicken Breast, Cut Into 1-inch Dice
2 Cups Sautéed Spinach, Squeezed Dry
1 Pint Cherry Tomatoes, Halved
Pinch of Red Pepper Flakes (Optional)
Preheat oven to 450 degrees F. and cover two baking sheets with parchment paper.
Divide the dough into two equal balls.
On a lightly floured counter or breadboard, roll one of the dough balls into an oval about 16 x 8 inches, then place on the parchment paper lined tray.
Roll out the second ball in the same fashion.
Lightly brush the tops of both flatbreads with the olive oil, and then scatter the cheese across the tops of each one.
Distribute the spinach, chicken, and tomatoes equally between each flatbread, and then season with some red pepper flakes and sea salt.
Bake the flatbreads for about 20 minutes, or until they are bubbly and browned.
Allow cooling for 5 minutes, and then using a pizza wheel to slice into 8 to 10 pieces.
Grilled Veggies Flatbread
balsamic vinaigrette (store bought into squirt bottle)
fresh basil-cut in fine strips
Roast your favorite veggies like red peppers, broccoli and cauliflower in a hot oven on parchment brushed with olive oil until browned on one side and just cooked through. Grill eggplant and zucchini in grill pan before grilling the flatbread. (Cut eggplant and zucchini in thin slices and cut broccoli and cauliflower into small florets.)
Put your toppings on the flatbread and serve immediately.
If flatbreads are allowed to cool completely, they can also serve as lunch or picnic fare by wrapping each flatbread tightly in foil to transport.
Chef's Note: To give even more flavor to your flatbread add 1 TBSP fresh minced herbs or use flavored oil, like garlic or lemon oil to brush flatbread before grilling.