If it was feasible to not gain 300 lbs, I would eat pizza every night for the rest of my life. I just never get sick of it, and no matter what toppings you put on it, I’ll eat it.
This Chicken Pesto flat bread was down right amazing. Nick came up with the idea because he was craving pesto of some sort. So we hit up the local pizzeria on our walk home from the park and bought some fresh dough. Side note, we have tried to make our own dough before, and realized when it comes to flat breads, it’s much easier to spend the 3$ at your local pizza shop and it will save you a ton of time.
The great part of flat breads is you can get as creative as you wish, and always change it up each time. We like to load it up with a ton of veggies and always a protein of some sort. Instead of a tomato sauce or cheese base, we incorporated the pesto spread. We topped it with grilled chicken, sauteed spinach, red peppers, red onions, and jalapenos. P.S. Half way through the dish, we realized we had forgotten to sprinkle the feta cheese on top. Honestly though, with the strong pesto taste, you really don’t need it.
Little Miss Char has a big week coming up. We are starting solids after our doctors appointment today. Say a nice prayer for us that it goes smoothly!! It’s also Nick’s birthday on Thursday, so it’s time to get some of his favorite things and wrap some gifts. Not going to lie, it’s been a rocky last few days here in the Langan household, as Char has come down with a little bug and has not been herself (and by not been herself, I mean I have had to hold her non stop for about 48 hours). However, she woke up today with all smiles, so we are hoping we are through the worst! Luckily, she timed her bug quite well, considering we have our doctors appointment today anyways.
Pesto Chicken and Spinach Flat Bread:
Ingredients: serves 4
For the pizza:
- 1 ball of pizza dough
- 1 bunch of spinach
- 1/2 red onion, thinly sliced
- 1 red pepper, thinly sliced and roasted
- 2 chicken breasts
- 1/2 cup of feta cheese (optional)
- dash of cornmeal
For the pesto:
- 1 bunch of basil
- 1 cup of pine nuts or pecans (toasted)
- 1/2 cup of olive oil
- 2 cloves garlic
- 1 dash of chili flakes
- 1 dash of kosher salt & pepper
- 1 dash of lemon juice
Directions for the pesto:
- In a food processor, coarsely chop the basil with 2 tsp of olive oil. Add the rest of the spices, garlic, and pine nuts and blend until you get the desired texture (I like it fairly finely blended). Add additional salt, pepper, and chili flakes to taste.
Directions for the pizza:
- Heat the oven to 475 with the pizza stone inside (you want the pizza stone to be hot to get the bottom crispy.
- Dust the surface you’re going to make the pizza on (we just used a plastic cutting board) with a generous amount of cornmeal.
- Form the pizza dough into a pizza crust. We spun it in the air a few times, but mostly cheated and just spread it with our hands on the cutting board. You want it to be pretty thin in the area you put the toppings, and the crust should be thinner than you’d guess (about the same size as your finger… believe me, it puffs up a lot.) *** hint: only add the toppings right before you transfer the pizza to the oven, or the crust will start to get soggy and stick to your work surface!
- Add the pesto, spreading evenly, as well as the onions and red peppers. Brush the crust with a generous amount of extra virgin olive oil. Place in oven for ~15 mins.
- While the pizza starts baking, prepare the blackened chicken. Butterfly the breasts, salt, & pepper, then sprinkle generously with equal parts cumin, paprika, chili powder, oregano, thyme. Cook over medium/high heat until spices are blackened and chicken is cooked.
- Slice the breasts thinly, then add to the cooking pizza.
- Once the pizza is pretty much done (~25 mins, but check after 20 to see how it’s coming along), mix the spinach with a little olive oil, salt, and pepper, and add it to the pizza. Also add the feta (if desired). You only want to cook the spinach for 1-2 mins, as it wilts quickly.
Below are a few weekend pics … Happy almost 6 months little bug!