Chicken & Smoked Mozzarella Flatbread
Using rotisserie chicken in this recipe is a great timesaver.
Prep time: 20 minutes
Cook time: 12 to 15 minutes
Servings: 8
INGREDIENTS
1 ball refrigerated pizza dough
2 cups shredded smoked mozzarella cheese
1 cup coarsely chopped, cooked chicken
1/4 of a medium red onion, thinly sliced
1/2 cup Mariani Whole Natural Almonds, coarsely chopped
1/4 cup shredded Parmesan cheese
3 tablespoons panko breadcrumbs
1 teaspoon Italian herb seasoning blend or dried basil
1/4 teaspoon crushed red pepper flakes
Snipped fresh basil (optional)
INSTRUCTIONS
Preheat oven to 475°F and line 2 large baking sheets with parchment paper.
Divide dough into 2 pieces and roll each as thinly as possible on a lightly floured board. (If dough is too elastic, let it rest for a few minutes and roll when it’s relaxed a bit.) Transfer to baking sheets and pull edges out lightly to stretch even thinner.
Top with mozzarella, chicken and onion.
Stir together almonds, Parmesan, breadcrumbs and seasonings in a medium bowl and sprinkle evenly over flatbreads.
Bake for 12 to 15 minutes or until golden brown.
Top with fresh basil, if desired.
Variations:
Bacon Tomato Flatbread
Omit chicken and top flatbread with 1 medium very thinly sliced tomato and 1/4 cup real bacon pieces.
Buffalo Chicken
Toss chicken with 1/4 cup buffalo wing sauce.
Pesto Potato
Omit chicken and toss 1 cup diced, cooked potato with 1/4 cup pesto.
Chicken & Smoked Mozzarella Flatbread
Using rotisserie chicken in this recipe is a great timesaver.
ingredients
- 1 ball refrigerated pizza dough
- 2 cups shredded smoked mozzarella cheese
- 1 cup coarsely chopped, cooked chicken
- 1/4 of a medium red onion, thinly sliced
- 1/2 cup Mariani Whole Natural Almonds, coarsely chopped
- 1/4 cup shredded Parmesan cheese
- 3 tablespoons panko breadcrumbs
- 1 teaspoon Italian herb seasoning blend or dried basil
- 1/4 teaspoon crushed red pepper flakes
- Snipped fresh basil (optional)
instructions
- Preheat oven to 475°F and line 2 large baking sheets with parchment paper.
- Divide dough into 2 pieces and roll each as thinly as possible on a lightly floured board. (If dough is too elastic, let it rest for a few minutes and roll when it’s relaxed a bit.) Transfer to baking sheets and pull edges out lightly to stretch even thinner.
- Top with mozzarella, chicken and onion.
- Stir together almonds, Parmesan, breadcrumbs and seasonings in a medium bowl and sprinkle evenly over flatbreads.
- Bake for 12 to 15 minutes or until golden brown.
- Top with fresh basil, if desired.
VARIATIONS
Bacon Tomato Flatbread: Omit chicken and top flatbread with 1 medium very thinly sliced tomato and 1/4 cup real bacon pieces. Buffalo Chicken: Toss chicken with 1/4 cup buffalo wing sauce. Pesto Potato: Omit chicken and toss 1 cup diced, cooked potato with 1/4 cup pesto.
