Chicken, cheese, and a crispy crust: they’re three Cs that are guaranteed to make your mouth do the cha-cha. If that’s not enough reason to check out this pizza recipe, how about juicy roasted zucchini, Italian herbs, and a layer of tomato sauce? Still haven’t hit “select”? Well then, champ, maybe the chili flakes on top will be enough to make you chuffed for that spicy finishing touch.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Chicken Breast Strips
Wash and dry all produce. Place rack in position closest to flame and heat broiler to high. Pat chicken dry with a paper towel. Heat 4 tsp olive oil in a large pan. Add chicken and season with Italian seasoning, salt, and pepper. Cook, tossing occasionally, until cooked through, 5-6 minutes.
Meanwhile, slice zucchini into thin rounds. Halve, peel, and thinly slice shallot. Toss zucchini and shallot with 4 tsp olive oil, salt, and pepper and spread out on a baking sheet. Broil veggies on rack closest to flame until lightly browned, about 4 minutes.
While veggies broil, mince or grate garlic. Once veggies are done broiling, remove from sheet and transfer to a plate. Place flatbreads on same sheet, then spread a thin layer of tomatoes over top (we used half the container; if you like your pizza saucy, use more). Scatter garlic (to taste) over top.
Cut mozzarella in half, then thinly slice. Scatter veggies from plate in an even layer over flatbreads, followed by chicken and chili flakes (to taste—start with ¼ tsp and add more if you like it hot). Spread out mozzarella slices in an even layer on top.
Place flatbreads under broiler and broil until cheese is melted and lightly browned, 2-3 minutes.
Transfer flatbreads to a cutting board and cut into squares. Season with salt and serve. TIP: If you have any chili flakes left over, serve them on the side as a garnish.