Tuesday, July 8, 2008

Chicken Provolone Flatbread (Sort-Of)

It's been busy with us. Over the fourth of July holiday, we decided to take a road trip to the beach. With gas prices, I was eager to find ways to save money, so I packed our lunch for the trip out and the first day. Simple sandwiches and fresh fruit, we saved money on two meals and a few snacks. After the trip, we had some leftover sliced provolone but no meat... Daniel isn't fond of cheese sandwiches so I had to figure out a way to use it up. I remembered once that he had made Chicken Provolone with slices of provolone cheese and dried Italian herbs. I already had some thawed chicken thighs on hand!

After some research I decided to try a Chicken Provolone Flatbread. Whole wheat flour (plus a little bit of white flour) and cornmeal make up the majority of the crust. Yeast is beyond me (I'm a lost-cause when it comes to yeast-breads) so I used baking powder. Provolone is slightly nutty, creamy when warm, and the wheat crust was chewy. I needed something sweet to balance the other flavors so I carmelized some onions and put a pepper under the broiler to char while I made the crust. The final product was, well, absolutely delicious in flavor, but the crust left a little be desired, it was just too thick to be considered flatbread, and because of how thick it was, the part with toppings was fine, but once you got to the edge, it was just too dry to eat. I beleive I will try cutting the recipe in half next time, or cutting the dough in half and setting it aside for another night. The recipe below is a halved recipe for the crust.

See what you think for yourself:

Chicken Provolone Flatbread with Carmelized Onions and Roasted Peppers
  • 1 1/4 cup wheat flour
  • 1/4 cup white flour
  • 1/4 cup corn meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chicken stock (or water)
  • 2 boneless/skinless thighs, cooked (or 1 boneless/skinless breast, cooked)
  • 1/4 lb provolone cheese, sliced or shredded
  • 1 red bell pepper, roasted (you can use jarred roasted peppers too - enough to top pizza in desired amount)
  • 1/2 onion, sliced and caramelized over low heat
  • 2 teaspoons dried oregano
  • Olive Oil
  • Black pepper
First, preheat oven to 400F. If roasting your own pepper, drizzle with olive oil and set under broiler or as close to heat source as possible. In small saute pan, place sliced onions and a few teaspoons olive oil over medium-low heat. Toss to coat with oil and stir regularly to keep from burning - the trick is to keep the heat low enough to sweat the onions and turn them a golden color. Lower the heat and add more oil to keep them moist if necessary.
Meanwhile, make your crust. In a large bowl, combine dry ingredients thoroughly. Slowly add broth (or water) and mix with hands. The dough is ready when it comes away from the sides of the bowl. Sprinkle a non-stick pan with some cornmeal. Press/form dough to desired shape and thickness. Bake for 10-15 minutes.
(By now, your onions should be ready and your pepper should be soft enough to be peeled and sliced. Chop your cooked chicken into 1-inch pieces)
Remove crust from oven and drizzle with olive oil. Spread chicken pieces evenly over crust. Now, lay the cheese evenly over pizza. Sprinkle oregano over cheese. Add the final layer of caramelized onions and sliced roasted peppers. Place back into oven for another 10 minutes or until cheese is melted and bubbly. For a crispier crust, slide whole flatbread off of pan (the cornmeal should help with this) and straight onto the rack of the oven.
Sprinkle with fresh ground black pepper and slice into eighths to serve.

Pizza we don't have to feel (too) guilty about! Yay!

Back to our vacation, we had a wonderful surprise when we got back... Ivy of Kopiaste (also a friend from GCC and Foodbuzz) awarded us with a You Make My Day Award:

Thanks Ivy! You make MY day with your delicious recipes from Cyprus and Greece!

In turn I'm awarding it to 5 other bloggers - (no rules, this is without pressure, but the guidelines state that I should send it to 5-10 bloggers that inspire me and make me happy):

Mimi of Delectable Tidbits , an old favorite and one of the bloggers that inspired me to start our own blog :)
Dork Chow shows the other sides of food, such as humor and politics.
Haley of Appogiatura , a Georgia girl who knows good food!
Sandra of Hey I Can Eat That has wonderful ideas and recipes for those with dietary restrictions and food allergies.
Kevin of Closet Cooking - he's got a tiny kitchen, just like us! I love reading his blog and drooling over his food-pics, he never runs out of ideas for good food.

Thanks to all of you for being an inspiration and fun/interesting read! You Make My Day!Stumble Upon Toolbar
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Kevin said...

Chicken flat bread with roasted red peppers and caramelized onions sounds really good! Thanks for the award!

haleysuzanne said...

What a tasty recipe, and what a fantastic surprise! I've just gotten back from a rough business trip, and - Corinne - *you've* made *my* day. Thank you!

Lore said...

It sure looks delish! I actually enjoy eating the dry edges of a pizza because of the big crunch :D.
Congrats on your award!

Corinne said...

Thanks Kevin and Haley!
Lore, we had a pizzeria in a town I once lived that gave you honey for the big soft leftover crust... so I tried that and it wasn't so bad :)

Mimi said...

Hi Corinne,
Thanks for the award. You always make my day, I always love hearing from you on my blog.

BTW, What tasty looking flat bread you have!


Lore said...

That's indeed creative, I'll have to try the honey "method" too the next time. Good stuff!

nancysrecipes said...

The flatbread looks fabulous! I am printing it out :)

Corinne said...

Thanks Mimi! Enjoy Nancy!