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.

Comments

Post a Comment

Popular posts from this blog

The Orange Sauce (aka Crack Sauce) - Cathy

Image
So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here --and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe! As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It&
Read more

Buttery Snickerdoodle Cake - Erin

Image
  This amazing deliciousness is from the Smitten Kitchen cookbook by Deb Perelman ( here ) and I recently made it to take to a Superbowl party where it very quickly vanished.  It's basically like a giant snickerdoodle that's cooked perfectly so it's chewy and gooey and amazing!  My only alteration was that I did more of the cinnamon sugar topping because it's so delicious, so you could scale that back if you want. what you will need cookie base: 8 Tbsp unsalted butter , room temperature 1 1/2 cups flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp table salt 3/4 cup sugar 1 large egg 1/4 cup milk gooey layer: 1/4 cup corn syrup 1/4 cup half-and-half 1 Tbsp vanilla extract 12 Tbsp butter , room temperature 1 cup sugar 1/4 tsp table salt 1 large egg 1 1/4 cups flour topping: 3 Tbsp sugar 2 tsp ground cinnamon
Read more

Grilled Lemon Chicken Salad - Erin

Image
I've just been out of town, which means my boyfriend has only stayed alive thanks to Del Taco and Burger King.  When I came home he requested "something light" for dinner, so this popped into my head.  It's a delicious, fresh-tasting, crunchy, lemony salad from Barefoot Contessa.  Our mom was introduced to it by her friend Liz Owens, and our mom gives her great credit for finding such a fabulous and aesthetically pleasing salad!  Erik gives it credit for being "really, really good." what you will need
Read more