Wow, I am really getting bad at this whole blogging thing. Not that it is really a big deal in the end because I am pretty sure that only 1 or 2 people read this blog. Life just gets away from you, and there have never been enough hours in the day or days in the week. Life has been busy for the both of us lately, so busy that we have been doing minimal wedding planning. About 6 short months until the big day (yikes) means that we should probably kick the planning in gear. My friend Tessa over at The Cookin' Chemist made flatbread pizzas one time long ago and I wanted to try them out for the longest time. Then, Adam and I went out to a restaurant in town called Kona Bistro. It is all organic and fresh foods and amazing, but a little pricey. They had this appetizer that was to die for. It was a flatbread with chicken and goat cheese that had an amazing pesto/sun-dried tomato creamy sauce on it. I really wanted to try my hand at making an easier at home version and thus this recipe was born. I combined Kona's appetizer ingredients with tessa's flatbread pizza idea to make an easy and delicious supper. Which Adam, my resident chef of a fiance, absolutely loved. I made this last year (long time, I know) and ended up making it 3-4 times in a little over a month. The pictures are not the best so my apologies. Obviously you can make this pizza with any toppings that you would like, but this was a great combination for us!
Chicken, Pesto, Sun-dried Tomato and Goat Cheese Flatbread Pizza
Ingredients:
Flatout flatbread Boneless, skinless chicken breast (about 3-4 ounces per pizza) Pesto (we use store bought)
Goat cheese
Sun-dried (dry not in liquid) tomatoes
Directions:
Preheat oven to 400. Cut chicken and cook until done. Lay flatbread on pizza stone or sheet, spread pesto over the entire flatbread. Add diced sun-dried tomatoes and chicken. Crumble goat cheese on top of the pizza. Bake at 400 degrees for about 10 minutes, or until cheese is melted and flatbread is crispy. Serve and enjoy!
