Grilled Chicken Flat Bread with Pistachio Pesto

Grilled Chicken Flat Bread with Pistachio Pesto
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Description

This flavorful fresh grilled flatbread will help get any party started!

Beverage Pairing: Diet Pepsi

Tags:
  • ROLD GOLD®
  • Appetizers
  • Dinner

Servings
4-6

Prep Time
15 min

Cook Time
15 min

Ingredients

Pizza Dough:

  • 2 cups to 2 1/2 cups All-purpose flour, divided
  • 1/2 cup crushed Rold Gold Pretzels
  • 3/4 cup warm water
  • 1 tbsp olive oil
  • 2 1/4 tsp instant yeast
  • 1 tsp granulated sugar

Pistachio Pesto:

  • 3/4 cup Nut Harvest Salted In Shell Pistachios, shelled
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/3 cup olive oil
  • 4 tsp lemon juice
  • 1 clove garlic

Assembly:

  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cooked chicken
  • 1 cup halved cherry tomatoes
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 cup baby arugula

Directions

Pizza Dough: In large bowl, stir 1 1/2 cups flour with crushed pretzels until combined. In large bowl, stir water with oil, yeast and sugar. Stir wet ingredients into dry. Gradually stir in 1/2 cup flour until shaggy dough starts to form.

Transfer to floured work surface and knead 5 to 7 minutes or until smooth and elastic, adding more flour, 1 tbsp at a time if dough is sticky.

Transfer to oiled bowl. Cover and let rest in draft free area for 20 to 30 minutes or until doubled in size.

Pistachio Pesto: Add pistachios, parsley, basil, oil, lemon juice and garlic to food processor; pulse until smooth.

Assembly: Preheat grill to medium-high heat; grease grate well. Divide dough into 2 portions. Lightly dust work surface and roll each portion to 7-inch x 10-inch rectangles, about 1/4-inch thickness. Transfer to 2 oiled baking sheets.

Place dough on grill. Cook for 1 to 2 minutes or until bubbles start to form on top and bottom is well-marked. Flip and grill for an additional 1 to 2 minutes or until bottom is well-marked. Transfer back to baking sheets. Reduce heat to medium-low.

Spread pesto evenly onto crusts. Top with evenly with cheese, chicken and tomatoes. Place back on grill over indirect heat. Cook with lid closed for 8 to 10 minutes or until cheese melts. Sprinkle with avocado and arugula before serving.

Tip: Substitute mozzarella cheese with fontina or Swiss cheese. 

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