Recipe

Chicken Provolone Flatbread Recipe

Add Step-by-Step Photos	Gourmetloveaffair / All my dishes 4 months, 2 weeks ago I had some leftover provolone cheese so I threw it on a flatbread with chicken, caramelized onions, and roasted red peppers for added sweetness. The flavors mesh really well. Prep:20m Cook:30m Servings:4	Gourmetlove
	oregano chicken italian pretty carmelized onions red pepper colorful provolone cheese

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Ingredients

~For the Flatbread~

1 1/4 cup wheat flour

1/4 cup white flour

1/4 cup corn flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup chicken stock (or water)

~For the Toppings~

2 boneless/skinless thighs, cooked (or 1 boneless/skinless breast, cooked)

1/4 lb provolone cheese, sliced or shredded

1 red bell pepper, roasted

1/2 onion, sliced and caramelized over low heat

2 teaspoons dried oregano

Olive Oil

Black pepper

Directions

First, preheat oven to 400 F. Drizzle red pepper with olive oil and set under broiler or as close to heat source as possible.

In small saute pan, place sliced onions and a few teaspoons olive oil over medium-low heat. Toss to coat with oil and stir regularly to keep from burning - the trick is to keep the heat low enough to sweat the onions and turn them a golden color. Lower the heat and add more oil to keep them moist. if necessary.

Meanwhile, make your crust. In a large bowl, combine dry ingredients thoroughly.

Slowly add broth (or water) and mix with hands. The dough is ready when it comes away from the sides of the bowl.

Sprinkle a non-stick pan with some cornmeal. Press/form dough to desired shape and thickness.

Bake at 400 for 10-15 minutes (mine was done in 10).

By now, your onions should be ready and your pepper should be soft enough to be peeled and sliced. Chop your cooked chicken into 1-inch pieces

Remove crust from oven and drizzle with olive oil. Spread chicken pieces evenly over crust. Now, lay the cheese evenly over pizza. Sprinkle oregano over cheese. Add final layer of caramelized onions and sliced roasted peppers.

Place back into oven for another 10 minutes or until cheese is melted and bubbly. For a crispier crust, slide whole flatbread off of pan (cornmeal should help with this) and straight onto the rack of the oven. Sprinkle with freshly ground black pepper. Slice into eighths.

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Comments

chefmeow 4 months, 2 weeks ago said:
Great post. You have my 5. Isn't it funny how the thrown together recipes from leftovers turn out to be the best. Great job on this one.

krumkake 4 months, 2 weeks ago said:
Love the idea of homemade flatbread to go with this - very nice...thanks for sharing it!

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