Lately I’m a bit obsessed with flatbreads. Often its a challenge – what to make for a delicious dinner….for one person. Enter flatbreads, something I frequently order off appetizer menus and my recent love-fest with HelloFresh has only intensified my obsession and imagination.
Today I raided the fridge for ingredients. I’d had company for several days during which I cooked great meals that left me with some amazing leftovers….this is what I created.
Barbecue Chicken Flatbread
- 1/2-3/4 c chopped rotisserie chicken
- 1 flatbread
- 2-3 T herbed, garlic ricotta (see recipe below)
- Grape tomatoes 6-8 sliced in half
- 1/3 c Italian shredded cheese blend
- Barbecue sauce
- olive oil
- red pepper flakes
- Italian parsley
Heat oven to 400. I used my cast iron skillet and like to preheat it for 5 minutes while prepping the flatbread and toppings. Brush the bottom of the flatbread with a little olive oil. Spread the ricotta, followed by the chicken and tomatoes. Drizzle barbecue sauce over the top, add red pepper flakes and cheese. Place into hot skillet and bake 10 minutes.
Remove from oven and top with Italian parsley. After 5 minutes, cut into wedges and serve.
Herbed garlic ricotta (enough for several flatbreads)
- 1 c ricotta
- 1-2 t garlic powder
- fresh herbs – I used chopped chives and thyme
- 1-2 t olive oil
Mix ingredients together and refrigerate. I like to make this at least a few hours or the night before I use it.
