What’s Cooking in Gail’s Kitchen? Bright Ideas: White Chicken Flatbread! Nowadays I look for any excuse to have pizza, or a close second. All I have to do is go to my freezer to decide what ingredients to use. In there is often naan flatbread, precooked grilled chicken strips, and previously oven-baked bacon. In lieu of marinara sauce, creamy ranch dressing makes a tasty sauce. People know cheese is always my friend, along with fresh veggies, herbs, and spices. Throw it all together and boom; 20 minutes later it’s ready to eat. I think I deserve a star for that.
WHITE CHICKEN FLATBREAD
1 Naan flatbread
1 tablespoon olive oil
1 tablespoon cornmeal
1/2 cup prepared ranch dressing
4 ounces fresh mozzarella, sliced
1 cup precooked, grilled chicken chunks
1/4 cup precooked bacon, crumbled
2 tablespoons sweet onions, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
4 ounces mozzarella cheese, shredded
Preheat oven to 400°. Brush the bottom side of the naan flatbread with olive oil; dust with cornmeal. Transfer to a pizza stone. Bake 5 minutes. Remove from oven and assemble the ingredients. Spread the ranch dressing onto the top crust. Layer, in order, the fresh mozzarella slices, grilled chicken chunks, bacon crumbles, and sweet onions. Sprinkle with red pepper flakes and Italian seasoning. Top with shredded mozzarella cheese. Bake 10-15 minutes, or until cheese is melted and golden. Serve immediately.