BBQ Chicken Flatbread Pizzas

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Cilantro, fresh
  • 1 Cilantro, fresh
  • 1 tsp Garlic
  • 1/2 Red onion, medium

• Condiments

  • 3/4 cup Barbecue sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/4 cup Cheddar cheese
  • 1/4 cup Gouda cheese, smoked
  • 3/4 cup Mozzarella cheese

• Other

  • 4 Flatout artisan thin pizza crusts

Found on spicedblog.com

Description

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• ½ cup fresh cilantro
• 1 tsp garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 2 boneless, skinless chicken breasts
• 4 Flatout Artisan Thin Pizza Crusts
• ¾ cup barbecue sauce, divided
• ¾ cup mozzarella cheese, shredded
• ¼ cup smoked Gouda cheese, shredded
• ¼ cup cheddar cheese, shredded
• ½ medium red onion, thinly sliced
• Fresh cilantro, for garnishing

Directions

• Combine all of the ingredients except for chicken in a food processor; process until smooth. Place chicken breasts in a small baking dish. Pour marinade on top, turning to coat both sides of chicken. Cover and refrigerate for 3 hours.
• Preheat grill-pan to medium-high heat.
• Remove chicken from marinade and place in hot grill-pan. (Discard any remaining marinade.) Cook until done, about 5-6 minutes per side. Using 2 forks, shred chicken and set aside.
• Preheat oven to 400°F.
• Line 2 large baking sheets with parchment paper; set aside. (See note.)
• Spread ½ cup of barbecue sauce across flatbreads, leaving ½” border on all sides. (Note: Use about 2 Tbsp of sauce per flatbread.)
• In a medium bowl, combine the mozzarella, smoked Gouda, and cheddar cheeses. Sprinkle cheese mixture evenly on top of flatbreads.
• Divide shredded chicken and sliced onions across the top of the flatbreads.
• Bake at 400°F for 5-6 minutes.
• Remove flatbreads from oven and top with fresh cilantro.
• Drizzle remaining ¼ cup of barbecue sauce across tops of flatbreads.