Crispy delicious flatbreads topped with tender chunks of Prime oven roasted chicken, sautéed mushrooms, punchy red onions and melted cheeses.
|1 cup||(250 mL) Warm water|
|2 tsp||(10 mL) Honey|
|2 tsp||(10 mL) Dry active yeast|
|3 cups||(750 mL) Flour|
|.5 tsp||(2 mL) Salt|
|3 tbsp||(45 mL) Olive oil|
|1 tbsp||(15 mL) Cornmeal|
|1 tbsp||(15 mL) Olive oil|
|1||(8 oz/227 g) Package mushrooms, sliced|
|1.25 cup||(300 mL) Pizza or tomato sauce|
|2.5 cups||(625 mL) Grated Mozzarella cheese|
|1||(150 g) Package Maple Leaf Prime Naturally® Oven Roasted Chicken Breast Slices, chopped|
|.5||Red onion, thinly sliced|
|.5 cup||(125 mL) Finely grated Asiago cheese|
|.25 cup||(60 mL) Fresh basil leaves, chopped|
COMBINE warm water, honey and yeast in a small bowl. Allow mixture to sit for about 10 minutes until frothy.
COMBINE flour and salt in a large bowl. Pour yeast mixture into flour and add olive oil. Stir to combine. Turn dough out of bowl onto a lightly floured surface. Knead for 5-10 minutes. Dough will be smooth in appearance. Lightly oil large bowl and place dough in it. Cover with plastic wrap so that no air can reach the surface of the dough. Allow to proof in a warm place until the dough has doubled in size, about 1-1 ½ hours.
REMOVE dough from bowl onto a lightly floured surface and divide the dough into 6 balls (about 4 oz (100 g) each). Place in a lightly oiled shallow pan. Cover with plastic wrap and allow to proof for 20-30 minutes in a warm place.
HEAT olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until tender and golden. Set aside.
PREHEAT oven to 400°F (200°C).
ROLL out dough balls on a lightly floured surface to 1/8” (3 mm) thickness. Place each flatbread on a parchment lined baking sheet that has been sprinkled with cornmeal.
DIVIDE pizza sauce evenly between the flatbreads. Sprinkle with Mozzarella cheese, mushrooms, chicken, onion and Asiago cheese. Bake in preheated oven for about 8-10 minutes. Crust should be crisp on the bottom and hold its shape. Sprinkle with basil and serve.
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