Chicken, Tomato and Basil Flatbread

Chicken, Tomato and Basil Flatbread in the Medium Bar Pan, direct from the Pampered Chef Test Kitchens!

A recipe straight from The Pampered Chef test kitchens!  This is a fabulous dinner or lunch recipe and is quick and easy.  It uses a ready prepared pizza base mix but if you want to make your own then have a look here.

The mix of the chicken with fresh tomato and basil is lovely and fragrant and very tasty!

Ingredients

2 small vine-ripened tomatoes (about 100 g total weight)
2 tablespoons plus 1⁄2 teaspoon olive oil, divided
1 packet (145 g) pizza base mix
100–125 ml warm (hand hot) water
20 g pecan halves
50 g Parmigiano Reggiano cheese, divided
75 g Provolone Piccante cheese  (if you can't find this use cheddar!)
100 g skinless, boneless cooked chicken breast
2 teaspoons finely chopped fresh basil leaves
1 clove garlic, pressed
Preheat oven to 220°C/fan 200°C/Gas 7.

Method

1. Slice the tomatoes finely on a cutting board with the santoku knife. Line a plate with kitchen paper, place sliced tomatoes on lined plate and blot tops with kitchen paper; set aside.
2. Brush a Medium Bar Pan with 1⁄2 teaspoon olive oil using Chef’s Silicone Basting Brush and set aside.
3. Place pizza base mix in Stainless 4-Litre Mixing Bowl; add enough warm water to form a soft dough. Knead dough on lightly floured surface for about 5 minutes or until smooth.
4. Place pizza dough onto centre of prepared bar pan and roll the dough out to cover the base of the pan using a Baker’s Roller®. Set aside in warm place for 15 minutes.
5. Bake for 12–14 minutes or until golden brown.
6. Meanwhile, finely chop the pecans on a Cutting Board using the Food Chopper. 7. Grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater, and the Provolone or Cheddar with the Microplane® Adjustable Coarse Grater.
8. Dice the chicken using the santoku knife and chop the basil in the food chopper.
9. Combine pecans, half of the Parmigiano Reggiano cheese, 50 g of the Provolone cheese, the diced chicken, basil, garlic pressed with Garlic Press and remaining oil in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.
10. Remove the bar pan from the oven to Stackable Cooling Rack. Sprinkle baked base with remaining Parmigiano Reggiano cheese; top evenly with sliced tomatoes, chicken mixture and remaining Provolone cheese to within 5 mm of edge of base.
11. Bake for 6–8 minutes or until the cheese is melted. Remove from the oven. Cut flatbread into portions using Pizza Cutter; let it stand 2 minutes. Transfer to serving plates or napkins using Mini-Serving Spatula; serve warm.

Serves 12 as an appetizer

Nutrients per serving: Energy 769kJ/183kcal; Protein 8.7g; Carbohydrate 19.7g; Sugars 1.5g; Fat 8.3g; Saturated Fat 2.5g; Fibre 0.9g; Salt 0.5g