Chicken, Pesto, Sun-dried Tomato and Goat Cheese Flatbread Pizza

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!

Thai Chicken Pizza

Who doesn't love pizza?! I was looking for pizza recipes at work yesterday and stumbled across several recipes for Thai Chicken Pizza. However, I didn't like everything that was in any of them. So, I decided to make my own recipe. I must admit that when I looked at the pizza right as I was getting ready to put it in the oven I was not sure how it was going to turn out. However, once it was done and I tried it...I LOVED it! It has so much flavor and it pretty healthy with all of the fresh veggies that it has, and minimal sauce.

Once your veggies are all cut and your dough is ready, it only takes about 15-20 minutes to cook. I highly suggest that if you are looking at leaving out some of the ingredients that you don't. The sprouts and snow peas make is amazing! It was perfect and so flavorful. For those of you who know me, you know that I salt and pepper EVERYTHING. I did not need to add either to this meal.

Thai Chicken Pizza
Pizza Crust (for 12" pizza)
2 chicken breasts (cut into small pieces)
1/2 teaspoon fresh ginger root (cut into small pieces)
1/2 cup peanut sauce
2 cups mozzarella cheese
1/2 cup fresh snow peas
1/4 cup red bell pepper (chopped)
1/4 cup carrots (thinly sliced)
2 green onions (sliced)
1/4 cup (or more if you like) peanuts (crushed)
1/4 cup fresh bean sprouts (more if you like them like I do)


Cut fresh veggies while dough is rising.


Cook diced chicken in pan with oil and ginger root until chicken is done.

Flatten dough for crust on pan and spread peanut sauce over crust. Add the chicken and ginger mixture to the top

Spread pepper, carrots, snow peas, onion, and sprouts on top.

Then add the crushed peanuts and cover with the shredded cheese.

Place in the oven on the lowest rack and bake at 450 degrees for 15-20 minutes or until cheese in melted and crust appears done.