Roasted Garlic, Chicken & Herb Flatbread Pizza
slightly adapted from Dinners, Dishes & Desserts who adapted it from Cooking Light
1 package pre-cooked naan flatbread (contains two pieces) or other flatbread
1 tablespoon butter
8 cloves roasted garlic, minced
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1/2 cup low-fat milk
1/4 cup half and half
1/2 cup Parmesan cheese
1 1/2 cup boneless skinless chicken breast, cooked and shredded
1/2 cup red onion, diced
1 cup Mozzarella cheese
1 teaspoon fresh thyme, chopped
½ teaspoon dried oregano
1 tablespoon fresh parsley, chopped
Preheat oven to 400°.
Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually whisk in the milk and half and half. Cook 3 minutes or until thick and bubbly, whisking constantly. Remove from heat; add the Parmesan cheese, stirring until cheese melts.
Line a baking sheet with parchment paper or a silicone baking mat; place flatbreads onto baking sheet. Spread white sauce over each flatbread, leaving a 1/2-inch border. Top with the chicken, onion and mozarella. Bake at 400° on middle oven rack for 10-12 minutes or until crust is golden. Sprinkle with herbs.
Notes:
See the above commentary on how to roast your garlic if you’re not familiar with it.
Naan happens to be my favorite flatbread and directions on heating it in the oven and other recipes for the particular brand we used (Stonefire) called for an oven temperature of 400 degrees. If you use a different kind of pre-made crust just be sure to see what its directions recommends for oven baking.
The ingredients above reflect the original recipe. We did double it thinking we might need more since we were doing two smaller pizzas instead of one bigger (I’m not sure where my doubling logic came from), but we’d have had plenty with just the measurements you see above. As is, we ended up having enough topping ingredients left for a couple more small pizzas, so yay!
