Using rotisserie chicken in this recipe is a great timesaver.
Prep time: 20 minutes
Cook time: 12 to 15 minutes
1 ball refrigerated pizza dough
2 cups shredded smoked mozzarella cheese
1 cup coarsely chopped, cooked chicken
1/4 of a medium red onion, thinly sliced
1/2 cup Mariani Whole Natural Almonds, coarsely chopped
1/4 cup shredded Parmesan cheese
3 tablespoons panko breadcrumbs
1 teaspoon Italian herb seasoning blend or dried basil
1/4 teaspoon crushed red pepper flakes
Snipped fresh basil (optional)
Preheat oven to 475°F and line 2 large baking sheets with parchment paper.
Divide dough into 2 pieces and roll each as thinly as possible on a lightly floured board. (If dough is too elastic, let it rest for a few minutes and roll when it’s relaxed a bit.) Transfer to baking sheets and pull edges out lightly to stretch even thinner.
Top with mozzarella, chicken and onion.
Stir together almonds, Parmesan, breadcrumbs and seasonings in a medium bowl and sprinkle evenly over flatbreads.
Bake for 12 to 15 minutes or until golden brown.
Top with fresh basil, if desired.
Bacon Tomato Flatbread
Omit chicken and top flatbread with 1 medium very thinly sliced tomato and 1/4 cup real bacon pieces.
Toss chicken with 1/4 cup buffalo wing sauce.
Omit chicken and toss 1 cup diced, cooked potato with 1/4 cup pesto.