I’ve got a current list going of potential future recipes of taking dishes and turning them into flatbreads or pizzas. How can you argue right? If you missed it I already shared my favorite recipe for Cheeseburger Pizza. It seemed fitting that it was time for another flatbread/pizza recipe. Usually philly’s are steak based, but I wanted to go with chicken this time, which is usually my default choice for a lot of things. Don’t get me wrong, I love a good steak, but chicken is lower in fat so it’s a better choice on a regular basis. This recipe will net you 2 flatbreads, with that being said, fresh flatbreads and pizza are always better (at least in my opinion), and the dough recipe is enough for 2 flatbreads and you can store the unbaked dough in the fridge wrapped in plastic wrap until the next day. Makes sure to pull it out about 30 minutes prior to needing it to let it warm up. We cooked ours on our pizza stone, but you can cake this on a regular pizza sheet.
Chicken Philly Flatbreads
Servings – 1 flatbread per person
- 1/2 lb boneless skinless chicken breast, pounded to 1/2 inch thickness
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 salt
- Fresh cracked black pepper to taste.
- 4 ounces baby bella/cremini mushrooms, sliced
- 4 ounces of shredded cheese (we did a combo of mozzarella and provolone)
- 1/2 green bell pepper, sliced
- Small yellow onion or 1/4 of large yellow onion, sliced
- 2 cloves garlic, crushed
- 2 tsp olive oil
- 1 tsp Worcestershire
- 1 recipe of King Arthur Flour’s Super-Fast Thing Crust Pizza
- Make the dough according to recipe. (It will need to rest for 30 minutes so plan accordingly)
- Heat up an outdoor grill (or you could use a grill pan). Season the chicken with the garlic powder, onion powder, salt, and black pepper. Cook chicken on grill until cooked through 3-5 minutes each side. Depending on how hot your grill or grill pan is, cook time may vary, Make sure to monitor so you don’t over cook it.
- Heat 2 tsp of olive oil in a pan over medium heat. Once hot, add the peppers and onions and saute until al dente. Add the garlic and Worcestershire and cook for 1 minute more.
- Heat the oven to 450F.
- If you are only making one flatbread, wrap the other half of the dough in plastic wrap and store in the fridge. Roll out the dough, brush a small amount of olive oil over the top of it (not listed in recipe, use best judgement and don’t go overboard). Top each flatbread with chicken, onions, peppers, mushrooms, and cheese. The amounts listed in the ingredients list is enough for BOTH flatbreads.
- Bake for 8 minutes if using a pizza stone or 10-12 on a baking sheet. (Take a peak at the directions on King Arthur Flour’s website for more specifics)