Page 22 - Florida Sentinel 7-19-19

Recipes
Typically, flatbreads have less sauce, cheese, and toppings than a traditional pizza. So when you need something lighter for dinner, con- sider one of these delicious flatbreads. If you don't have time to make and roll your own dough, look for whole-wheat options at the grocery store, and for an even quicker option, you can also use tortillas from time to time.
BBQ CHICKEN FLATBREAD
Ingredients:
• 1 large store-bought flat bread pizza crust OR 2 medium flat breads
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
salt and pepper, to taste • 2 chicken breasts, pounded to 1/2 inch thickness
Directions:
• 1/2eachoftwodiffer- ent barbecue sauces (ex: a hickory flavor, and a sweet chipotle version)
• 1 cup shredded mexi- can blend cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup cilantro, roughly chopped
1) Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
2) Season chicken breasts on both sides with gar- lic powder, chili powder, salt and pepper. Cook over medium heat 5-6 minutes on each side until cooked through and juices run clear. Remove from heat and chop chicken into bite size pieces.
3) In a small bowl whisk together bbq sauces. Spread sauce over flat bread. Sprinkle with cheese and then with onions. Top with chicken and finish by sprinkling the cilantro over the whole pizza. Bake 10-12 minutes until cheese is melted and starts to brown slightly. Slice and serve.
MEDITERRANEAN FLATBREAD
Ingredients:
• 1/3 cup grape toma- toes, halved
• 1/4 cup kalamata olives, halved
• 1/4 cup marinated artichokes hearts
• 1 tbsp. olive oil
• 1/4 cup roasted red peppers, chopped
Directions:
• 4–5 cloves roasted garlic, minced
• 1 teaspoon lime juice • 2 teaspoons fresh parsley
• 1 to 2 ounces feta
• 1/2 ball of pre-made pizza dough (enough for 2 people)
1) In a small bowl, combined tomatoes, olives, ar- tichokes, roasted red peppers, garlic, lime juice, and parsley. Toss until well combined and set aside.
2) Preheat oven to 450˚. Roll the pizza dough out in a rectangle that is roughly 8” by 12”. Transfer to an oiled or parchment covered baking tray.
3) Rub dough with olive oil and sprinkle olive mixture evenly over dough. Follow with feta, start- ing with 1 ounce and adding more as desired. Bake for 12 to 15 minutes until crust is crisp. Remove, cut, sprinkle with parsley and serve.
4) If a bit more crispness is desired after baking, turn broiler on and place baked flatbread until for 30 to 60 seconds to lightly brown the top and crisp the top part of the crust.
SHRIMP SCAMPI FLATBREAD
Ingredients:
• 2 1/2 tbsp. extra-vir- gin olive oil, divided
• 2 tbsp. butter
• 3 cloves garlic, minced
• Pinch crushed red pepper flakes
• 1 1/2 lb. large shrimp, peeled and deveined
• kosher salt
Directions:
• Freshly ground black pepper
• Juice and zest of 1 lemon
• 1 large store-bought flatbread
• 2 c. shredded moz- zarella
• Chopped fresh pars- ley, for garnish
1) Preheat oven to 400o. In a large skillet over medium-high heat, add 2 tablespoons oil and butter. Add garlic and cook until fragrant, 1 minute. Add red pepper flakes and continue to cook, 1 minute more. Add shrimp and season with salt and pepper. Sear 2 minutes per side. Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat.
2) Place flatbread on a baking sheet and brush with remaining 1/2 tablespoon oil. Sprinkle with 1 1/2 cups mozzarella and top with shrimp mixture. Top with re- maining mozzarella and bake until cheese is melty and flatbread golden, 12 to 15 minutes.
3) Garnish with red pepper flakes, parsley, and lemon zest.
SPICY TOMATO & BACON FLATBREAD
Ingredients:
• 1 lb. pizza dough
• 1 8 oz. spicy jalapeño cream cheese spread • 1 cup cherry tomatoes, halved
Directions:
• 8 slices cooked thick cut smoked bacon, crumbled
• 1/4 cup thinly sliced red onions
• 1 cup shredded three cheese blend
1) Heat oven to 425oF.
2) Pat pizza dough into 16x12-inch rectangle on lightly floured baking sheet. Bake 10 min. 3) Spread crust with cream cheese spread; top with remaining ingredients.
4) Bake 10 to 12 min. or until shredded cheese is melted and edge of crust is golden brown.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 19, 2019