Barbecue Chicken Flatbread

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.

Volunteer Tomatoes!

Since the first warm days of spring, I noticed the beginnings of “volunteer” cherry tomato plants growing between our 9 foot tall white privacy fence and behind our gas grill.  As weeks have passed and many a hot, sultry day with ample rainfall, the plants have flourished beyond anything I’ve ever actually planted. The plants are full, lush and easily 4-5 feet tall, loaded heavy with tomatoes.

So pretty.
Week upon week, I’ve been waiting to see some red ones. As of a few days ago, I could see these beauties.
The ones closer to sunlight are still coming on strong but are very green.

I call them “volunteers” as they self-sprouted from the remnants of last years semi-successful, “cherry tomatoes in a big pot” container-gardening project.  Apparently, Mother Nature is a better vegetable gardener than I and liked this rather random, protected spot better. My “volunteer” cilantro is also coming up here with abandon.

As of today, I grabbed my colander and perching cautiously on the edge of the deck (trying not to take a header into the garden), I picked these beautifully ripened gems!


Much to my surprise, next to the jacuzzi, where last year’s grape tomatoes were growing in a pot, I have three very hearty grape tomato plants which are growing through the cracks in between my patio pavers.  Here’s proof!

These are still very green and many more blooms are on the plant.
I found a small trellis, put it into the pot (formerly from my “gone to seed” cilantro) and set it in front of the volunteers, giving the plants something to climb.
And right in the midst of the grape tomatoes, up pops a white snapdragon volunteer. You can see the yellow blossoms behind it – more grape tomatoes to come!