Caprese-Style Chicken Flatbread

Having just created a new twist on my flatbread-for-one recipes, I wanted to share it with my followers.

Caprese-Style Chicken Flatbread

  • 1 flatbread
  • 1/2 c chopped rotisserie chicken
  • 1/4 c spiced ricotta (see recipe below)
  • 1/2 c chopped heirloom tomatoes
  • fresh basil and parsley leaves – torn
  • 1/4 – 1/3 c shredded mozarella
  • aged balsamic vinegar – to drizzle

Heat oven to 400. I use 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. Place it into the skillet and bake for 5-8 minutes. Remove from oven and spread the ricotta, followed by the chicken and tomatoes, basil, parsley and mozzarella.  Drizzle balsamic over the top and return to the oven for 5-6 minutes, until the cheese is melted.

*Flatbreads can be done on a grill pan – or right on the grill.

Spicy Ricotta – enough for 4 flatbreads

  • 1 c ricotta
  • 1 t garlic powder
  • red pepper flakes – to taste
  • 1/4 t Trader Joe’s Chili Lime Seasoning
  • 2 t olive oil
  • salt & pepper to taste

Mix ingredients together. Refrigerate for an hour….overnight (even better).

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