Ground Chicken and Tomato Flatbread with Fresh Pesto
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Ground Chicken and Tomato Flatbread with Fresh Pesto
Ingredients
- 1 and 1/2 tsp active dry yeast
- 1 tsp sugar
- 3/4 cup warm water
- 2 cups flour
- 1 tbsp La Tourangelle Organic Extra Virgin Olive Oil, (plus more for brushing dough)
- 1 tsp salt
- 1/3 cup Macadamia nuts
- 2 cups fresh basil (packed)
- 1/3 cup fresh grated Parmesan cheese
- 1/3 cup La Tourangelle Pesto Oil
- 3 cloves garlic (minced)
- 1/4 tsp coarse salt
- 1/8 tsp pepper
- A splash of lemon juice
- 1- 1 and 1/2 cups sausage or ground turkey
- A bit of fresh mozzarella
- 1/2 cup or more sun-dried tomatoes
- Crushed red pepper flakes to taste
- A sprinkle of oregano
- Basil leaves for garnish
- Image and recipe by Lunches and Littles
For the flatbread
For the pesto
For toppings
Directions
For the flatbread
- Place yeast and sugar in the bowl of stand mixer and pour warm water on top, whisking to combine. Cover with a towel and set aside for 5 min.
- Once foamy and ready, turn mixer on low speed. Add flour, oil and salt. Beat on low speed for 1 minute then transfer dough to a floured countertop.
- Knead for 2- 3 min, then place dough in a pre- greased bowl and cover with plastic wrap. Let rest approximately 40 min. Once rested and just slightly risen it is ready to use.
- Once ready to use, pre-heat your oven to 450 degrees or fire up your grill.
For the pesto
- While dough is rising, place nuts into a blender or food processor and pulse until broken into small bits. Add remaining ingredients and pulse until well-combined. Set pesto aside.
For assembly
- Cook chicken in a skillet on the stovetop until cooked through (approximately 5 minutes). Feel free to season as desired during this step. Once done remove from heat and set aside.
- Then, punch dough down to release air and divide into two. On a slightly floured surface begin shaping and stretching the dough until it is 1/4 inch thick. Repeat.
- Transfer both flatbread pieces to a baking sheet. Prick holes with a fork over the surfaces of your dough and brush La Tourangelle Organic Extra Virgin Olive Oil over the tops of flatbread.
- Then spread a good amount of pesto on top and top with ground chicken, sun-dried tomatoes, and mozzarella.
- Bake flatbreads for approximately 15 minutes depending on oven, or until flatbreads are browned on the sides.
- Remove from oven and top with more pesto as desired. Sprinkle with seasonings and garnish with basil.
- Cut, serve, and enjoy!
- Image and recipe by Lunches and Littles