Gluten Free Flatbread with Dubliner Cheese, Roasted Chicken and Sun Dried Tomatoes
Serves 2 as a dinner compliment or 3-4 as an appetizer
Ingredients
- 1 dough ball from Laura's Favorite Gluten Free Pizza Dough Recipe or Gluten Free Sourdough Pizza Dough Recipe
- 2 tablespoons olive oil
- 1/2 - 3/4 cup cooked chicken cut into pieces or sliced (leftover roasted chicken works well)
- 1/4 cup sun-dried tomatoes packed in oil, drained and cut into small pieces
- 1/2 cup grated Dubliner cheese
- 1/2 cup grated Mozzarella cheese
- 1/4 cup grated Pecorino cheese
- 4 large garlic cloves sliced fine
- 2-3 short sprigs fresh rosemary stems removed and minced or 3/4 teaspoon of dried rosemary, gf
- 3/4 teaspoon dried oregano gf
- 1 1/2 tablespoon honey drizzled on top
- gluten free cornmeal for sprinkling on baking stone
Instructions
To Prepare:
- Remove one dough ball 45 minutes to one hour before you want to put the flatbread together.
- On a well floured board, roll or flatten using your fingers to push the dough out to a 10 - 12" round (or make this oval....there are no rules). Poke a few holes in the dough with a fork.
- Preheat the oven to 450 degrees. (You can also preheat a pizza or baking stone, but these will cook fine without that step).
- Prepare a stone or baking tray, by greasing with a little olive oil, and sprinkle gluten free cornmeal on the center (roughly as large as the flatbread is).
- Slide the dough round onto the baking sheet before topping. Add a drizzle of olive oil on the crust. Mix the cheeses together in a bowl. Add half of the total cheese across the crust evenly. Add the sun-dried tomatoes, chicken, and garlic, spreading evenly. Add the remainder of the cheese to the top. Sprinkle with the herbs and drizzle with another tablespoon of olive oil. Drizzle the honey over the top.
- Bake in the center of the oven for about 10-15 minutes, until the crust is starting to brown on the outside edge. The cheese will also be starting to brown, and the bottom crust will golden brown.
- Remove to a cutting board and cut in half and slice in strips or cut as you would a pizza in 8 slices.
Notes
We are in love with pizzas and flatbreads here! This one is without red sauce, but has lots of flavor non the less. You can use leftover chicken or cook a chicken breast or thighs for this. The chicken doesn't need to have a lot of flavor, but it certainly can. We like to make Corinne's Favorite Roasted Chicken and Crispy Potatoes the night before and use the leftovers for this flatbread. For sun-dried tomatoes, I usually use Trader Joe's Julienned Sliced Sun Dried Tomatoes in Olive Oil.