Another delicious variation for flatbread! The prep isn’t difficult but it will take a little time in the oven. Start the garlic and pepper roasting and then move on to the dough. They’ll be ready when you are.
Be sure to start with Flatbread Dough for the dough recipe and how to put it all together.
- Flatbread Dough
- Chicken Breast Tenderloins
- Garlic, 1 head
- Red Bell Pepper (or make it easier with a jar of roasted red peppers)
- Rosemary, 1 to 2 tablespoons, snipped
- Olive Oil
- Asiago Cheese
- Black Pepper
Cut the pepper in half and place it, skin side up, on a baking sheet. Put it under the broiler for 5 to 10 minutes, or until the skin starts to blacken. Let it cool enough to handle, pull off the blackened skin and chop it up.
Add layers of chicken, peppers and rosemary then grate a generous amount of Asiago over the top. My pizza stone isn’t very well seasoned and things tend to stick so I use a sheet of parchment paper underneath to make things easier.