Thursday, August 18, 2011

Grilled Lemon Chicken and Mushroom Flatbread Pizza - Erin


This was invented when I had some leftover chicken from the Grilled Lemon Chicken Salad, and wanted to find some way to use it.  I had also been to a middle eastern market that day, which has the most incredible Iraqui Flatbread that is baked fresh daily.  It's called Pars Market in Salt Lake, and their website is here, and they've got all sorts of awesome and different stuff if you're willing to try it!  I also got a mix of different mushrooms from the Asian markets, and I almost decided not to add the chicken at the last second because I was worried how it was all going to taste together, but I am very glad that I added it, because this pizza was delicious!

 what you will need


Amounts are sort of up to you, depending on how many pizzas you want to make...

leftover grilled lemon chicken salad, chopped into pieces
flatbread (i used an iraqui flatbread)
tomato sauce
shredded mozzarella
mixed mushrooms, in bite-size pieces
fresh thyme, chopped
olive oil

Preheat the oven to 350F.  Drizzle the mushrooms with olive oil, then add salt, pepper and the thyme.  Give it a good stir, then add the chicken, stir again, and let the mix sit while you get everything else ready.  Rub oil on the flatbread, top and bottom, and spread the top side with tomato sauce.  Sprinkle the mozzarella over, and then add your chicken and mushrooms.  Pop it in the oven, right on the rack, and cook until the edges brown up a bit, and the cheese starts to bubble and brown.  Let cool slightly, slice, and devour.

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