Having just created a new twist on my flatbread-for-one recipes, I wanted to share it with my followers.
Caprese-Style Chicken Flatbread
1/2 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).
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
2-3 T herbed, garlic ricotta (see recipe below)
Grape tomatoes 6-8 sliced in half
1/3 c Italian shredded cheese blend
red pepper flakes
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.