You can make homemade flatbread crust but sometimes when you are in a hurry, you may want to use the refrigerated pizza crust or buy flatbreads at your grocery store.
I made it for lunch today and you can see that I used the “add on” ingredients sparingly. You can pile them on if you like. It’s a matter of personal preference.
Chicken, Spinach and Bacon Flatbread
Flatbread Pizza Dough (use 1 can (13.8 oz) refrigerated thin pizza crust or purchase Flatbreads
Grilled or Rotisserie chicken – sliced thin
Spinach cut into teeny, tiny pieces,
Applewood smoked bacon – chopped very small Note: Pre-cook it most of the way through in the microwave to get rid of the grease.
Green Onions
Mozzarella
Provolone
20 minutes before you want to bake the pizza preheat your oven and your baking sheet. Crank up your oven to its highest setting (500F) and insert an inverted baking sheet.
Remove the hot baking sheet from the oven and sprinkle with cornmeal. Set your flatbread or flatbread dough on top. Work quickly and carefully. Brush surface with olive oil and layer your ingredients on top.
Bake in oven for 7-10 minutes until top and bottom of flatbread is golden brown. I have also cooked this at 450F for about 13 minutes.
I really keep my eye on it when it is in the oven as the flatbread is so thin it cooks quickly.
Bon Appetit!
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