Grilled Pesto Chicken Flatbread

 

Ingredients

Grilled chicken breast, sliced

Homemade (or prepared pesto)

Flatbread (used store bought Naan here)

Fresh Mozzarella

Arugula

Olive oil

Lemon Juice

Parmesan Cheese

 

Directions

Lightly grilled on side of the Naan, flip and top with pesto, grilled chicken and fresh mozzarella. Grill until warmed through and cheese is melted.  Toss argula with 1 tablespoon of olive oil and lemon juice to top.  Add to the top of flatbread.  Top with shredded parmesan.



 

 

Chicken, Spinach & Pesto Grilled Pizza

Ingredients

Pizza dough (used garlic & herb from Trader Joe's)
Flour
Corn Meal
1-2 Poached Chicken Breasts
Walnut & Parsley Pesto (see prior post)
1 cup chopped fresh spinach
1/2 cup fresh ricotta cheese
1/4 cup goat cheese
1/4 mozzarella cheese
Fresh chopped italian parlsey

1. Poach the chicken breasts ahead of time and shred. I use half chicken broth and water in a sauce pan with two crushed garlic cloves and peppercorns. Bring to a boil, reduce to simmer, add chicken breasts and simmer for approximately 20 minutes or until done.

2. Preheat pizza stone on the grill (or in the oven at 450).

3. Knead dough with flour and roll out on a floured surface. Coat a pizza peel (or large baking tray) with corn meal and transfer the rolled dough.

4. Spread a thin coating of pesto over the dough. Add a thin layer of fresh ricotta on top (easiest way is to add spoonfuls over the dough and spread lightly to cover).

5. Add shredded chicken, chopped spinach and any other ingredients.

6. Coat heated pizza stone or pan with a thin layer of corn meal and transfer the pizza. Bake or grill until lightly browned on top.