by EMERSON SLOANE
I decided to do a spin on the traditional flatbread pizza. I wasn't entirely sure how it would turn out, but I'm pleased to say that it is flavorful and delicious and easy to make. You can make your own flatbread, but I find it easier to buy one and season it a bit with olive oil, coarse salt and a little pepper and bake in a very slow oven for 5 minutes before adding the toppings.
* 1 flatbread ready-to-eat pizza crust. (I used the Archer Farm's brand whole wheat thin pizza crust)
* 1/2 cup ginger curry sauce (I used the Archer Farms brand panang ginger curry simmering sauce)
* 2 chicken breasts, cooked and diced
* 1/2 cup roughly chopped white onion
* 1 cup roughly chopped cherry tomatoes
* 1 clove of garlic, chopped
* 1/2 cup sliced black olives
* 1/2 cup of shredded or grated carrots
* 4-6 ounces of goat cheese
* olive oil
* lemon juice
Season to taste with:
cilantro, basil, turmeric, white pepper, and just a bit of cinnamon. I suggest seasoning twice: once you have the chicken down and then again after the vegetables are down.
Preheat your oven to 400 degrees.
1. Spread the ginger curry sauce in an even layer on the flatbread.
2. Top with diced chicken breast and then all the vegetables.
3. Season with cilantro, basil, turmeric, white pepper, and cinnamon to taste.
4. Drizzle olive oil and fresh lemon juice over the entire flatbread.
5. Crumble and top with the goat cheese.
Bake directly on the middle rack of your oven for 10-15 minutes, until the cheese melts and the flatbread is golden on the bottom.
Serves 3-4 people.
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