Monday, August 27, 2012

Flatbread "Pizza"

So I had a lot of veggies sitting in my fridge I just needed to use. Came up with a chicken and veggie pesto flatbread. Enjoy and please tailor to your own taste buds!

  • 1 chicken breast, diced (mine was already cooked from a prior meal)
    • To cook, bake on 400 for about 15 minutes depending on thickness
  • 1/2 tomato, sliced
  • 1/4 sweet onion
  • 3 large garlic cloves
  • Pesto sauce
  • 4 pieces of nitrate free bacon
  • Handful of spinach
  • Feta cheese
  • Mozzarella cheese
  • Diced bell peppers
  • Olive Oil
  • Puff Pastry
  1. If you have a frozen puff pastry, leave it out for about 45 minutes to thaw. I used Pepperidge Farms puff pastry sheet.
  2. Pre-heat oven to 375
  3. Rub some olive oil on it and place the puff pastry on a pan covered with foil
  4. Spread your pesto sauce out
  5. Saute your onion and garlic in a pan with some olive oil
  6. Layer on ingredients (spinach, tomatoes, peppers, onion, garlic cheese etc)
  7. Cooking your 4 pieces of bacon in the microwave (or stovetop). Add on top once all other ingredients are on the flatbread.
  8. Cook for 15-20 minutes until the pastry is puffy and crunchy.
Some of the ingredients
Pasty Puff rolled out

Homemade Pesto Sauce

No flatbread is complete without bacon

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