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Chicken, Spinach and Bacon Flatbread



CHICKEN, SPINACH and BACON FLATBREAD
Bravo! Cucina Italiana Copycat Recipe

1 chicken breast, boneless and sauteed (season with salt, pepper and garlic powder)
3 tablespoons prepared pesto
2-3 strips of bacon, cook crisp and chopped
1 box frozen chopped spinach, thawed and drained
3/4  tablespoons mayonnaise
1 teaspoon garlic powder
2 cups shredded mozzarella cheese
5 medium fresh basil leaves, stemmed and chopped
1/2 cup Parmesan cheese, grated
2 tablespoons extra virgin olive oil
11 oz container of refrigerated thin crust pizza dough

Preheat oven to 350 degrees.
Place 1 tablespoon of olive oil in a small saute pan on medium high heat. Season chicken breast with pepper, garlic powder and salt to taste.  Cook chicken for 3 to 4 minutes on one side, flip and continue to cook until juices no longer run pink.  Remove chicken from pan and let cool. Chop cooled chicken breast and set to the side. Add additional tablespoon of olive oil to pan.  Place drained and thawed spinach in pan, cook for 2 to 3 minutes.  Remove from pan and set to the side.

Flatten pizza dough into rectangle pan as indicated on package, reaching to pan edges. Drizzle dough with olive oil and brush it over dough. Bake dough at 350 degrees for 10 minutes on center rack.
Remove from oven and allow to cool , about 5 minutes.

Increase oven temperature to 450 degrees. Spread prepared pesto evenly over surface of bread.  You can use more pesto if you like. Top with 1 1/2  cup of shredded mozzarella to evenly cover surface.
Place spinach, followed by chicken and bacon evenly over cheese. Sprinkle with garlic powder.  Top with remainder of mozzarella cheese and parmesan cheese.  Return flatbread to oven for 5 to 7 more minutes or until golden, crisp and bubbly. Garnish with chopped basil and serve.

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