If you like your grub with a little kick to it, this is the flatbread for you. Chili-rubbed chicken tops this four-cheese flatbread that’s drizzled with a flavorful chipotle pesto. All of the components to replicate Chili’s popular spicy flatbread pizza are here, including a thin flatbread crust made from scratch. Since the amount of dough produced with this recipe is small, I found mixing and kneading the dough by hand to be the best method. This recipe makes two flatbreads, which is enough to serve four people.

7 ounces (1⅓ cups) all-purpose flour
1 teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon fast-rising yeast
1 tablespoon extra virgin olive oil
½ cup warm water (105 to 110 degrees F)

½ cup extra virgin olive oil
⅓ cup grated Parmesan cheese
¼ cup pine nuts
3 tablespoons pureed canned chipotle peppers (see Optional)
1 tablespoon white vinegar
2 cloves garlic
¼ teaspoon salt
¼ teaspoon dried basil
⅛ teaspoon ground black pepper

½ cup diced Roma tomato (1 large tomato)
2 tablespoons diced red onion
1 tablespoon diced jalapeño (½ of a jalapeño)
½ teaspoon lime juice
Pinch of salt
1 skinless chicken breast fillet
2 teaspoons extra virgin olive oil
Ground black pepper
Chili powder

6 tablespoons Ragu traditional pasta sauce
⅔ cup shredded mozzarella cheese
⅔ cup shredded Monterey Jack cheese
⅔ cup shredded medium cheddar cheese
2 teaspoons grated Parmesan cheese
2 teaspoons chopped cilantro

Cooking method

1-Combine the flour, sugar, salt, and yeast in a medium bowl. Make a well in the flour and add the oil and water and mix by hand until you can pick up the dough, then knead it with your hands for 5 minutes. If the dough is tacky, add a little more flour. Cover the dough and let it stand in a warm spot for 1 hour.

2-While the dough rises, make the chipotle pesto by combining all of the ingredients in a blender and blending on high speed for 10 to 15 seconds or until the nuts are ground up. Set aside.

3-Make the pico de gallo by combining all of the ingredients in a small bowl and set aside.

4-After the dough has been sitting for 1 hour, preheat your oven to 450 degrees F.

5-Roll the dough out to slightly more than 16 inches long by 10 inches wide on a well-floured surface. You will trim the dough to 16 x 10 inches so you want some extra dough to trim off. The dough will be thin. A pizza wheel works great for trimming the dough. Once you have a 16 x 10-inch rectangle, slice lengthwise through the middle, making two 16 x 5-inch-long rectangles. Carefully place the dough portions on parchment paper on an 18 x 13-inch sheet pan. Brush the top with extra virgin olive oil and use a fork to poke several holes in the dough to prevent bubbles from forming. Bake for 6 to 8 minutes or until the top is just beginning to brown. Use a fork to pop any bubbles that begin to form. Remove the flatbreads from the oven and cool. When cool, seal the flatbreads in plastic wrap if you’re not using them right away and they will last for a couple of days.

6-Preheat your grill to high heat to cook the chicken. Flatten a chicken breast with a kitchen mallet, then rub it with some oil and sprinkle with salt and pepper. Grill for 4 to 5 minutes per side until done. Just before removing the chicken from the grill, sprinkle it with a little chili powder. Remove the chicken from the grill and slice it into bite-size pieces. You can also cook the chicken using a grill pan on your stovetop preheated over medium heat.

7-When you are ready to bake your flatbreads, preheat the oven to 450 degrees F. Spread 3 tablespoons of tomato sauce on each of the flatbreads on the 18 x 13-inch sheet pan. Combine the shredded cheeses and cover each flatbread with cheese. Divide the chicken and arrange the pieces on the cheese. Bake the flatbreads for 10 to 12 minutes or until the cheese begins to brown on top and the flatbread is darkening around the edges.

8-When the flatbreads come out of the oven, sprinkle each one with about 1 teaspoon of Parmesan cheese. Drizzle chipotle pesto over the top of each one (a squirt bottle works well for this) and sprinkle some pico de gallo over each flatbread, followed by a little chopped cilantro. Use a pizza wheel to slice the flatbreads into four even portions, then slice diagonally through each of those pieces, making eight triangular slices for each flatbread.

9-(Optional) Make the chipotle pepper puree by pouring a small can of chipotle peppers with all of the adobo sauce plus ⅓ cup of water into a blender and blending on high speed for 15 seconds or until smooth.

Post a Comment