Tags Posts tagged with "flatbread"


By Heidi Sutton

As the weather turns the corner and temperatures rise, opportunities for dining outdoors and soaking up the sunshine abound. Patio meals often mean fresh flavors, making spring a perfect time for heading outside with your favorite seasonal dishes. 

Recipes for Chipotle Chicken Flatbread and Flatbread with Caramelized Onions, Bacon and Arugula make for a perfect al fresco meal. Prepared along with a fresh salad or simply enjoyed by itself, they are simple to make and let home chefs skip complicated kitchen duties without skimping on flavor. 

Chipotle Chicken Flatbread

YIELD: Makes 2 servings


2 naan flatbreads

2 cups shredded mozzarella cheese

1 clove garlic, diced

4 chicken tenders, cooked and cubed

1 pint cherry tomatoes, quartered

salt, to taste

pepper, to taste

1/2 cup ranch dressing

1 1/2 teaspoons chipotle seasoning

2 tablespoons cilantro leaves, chopped


Preheat oven to 375 F. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted. In small bowl, mix ranch and chipotle seasoning.  Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.

Flatbread with Caramelized Onions, Bacon and Arugula

YIELD: Makes 2 to 3 servings


1 tablespoon butter

1/2 tablespoon olive oil

1 large sweet onion, sliced

1/2 teaspoon balsamic vinegar

1 naan flatbread (rectangular shape)

1 cup cheddar cheese, shredded

1 cup fontina cheese, shredded

4 slices bacon


olive oil

lemon juice


To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.

To make flatbread: Preheat oven to 425 F. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown. Toss arugula with olive oil and lemon juice before placing on flatbread.

See video for Chipotle Chicken Flatbread here.


Flatbread with Ricotta, Swiss Chard and Scallion Topping

By Barbara Beltrami

One of the nice things about the influx of immigrants in recent years is that they’ve brought with them cultures that we were formerly unfamiliar with and have added a whole new dimension to our own culture and cuisine. 

For years, we’ve accepted and taken for granted the cuisines that western European and British immigrants brought with them and actually integrated them into what we now think of as basic American cuisine. But now dishes from regions in the Far and Near East as well as the Caribbean, Mexico and Central and South America have also assumed dynamic roles in our basic American cuisine. 

A good example is flatbread. Acting as the base for a limitless number of toppings, it makes a great light meal, tasty appetizer and healthful snack.

Basic Flatbread

YIELD: Makes approximately 20 pieces


2¼ ounces active dry yeast

1¾ cup flour

1 teaspoon coarse salt

¾ cup warm (100 F) water

2 teaspoons olive oil


In a large mixing bowl, combine yeast, flour and salt. Slowly add water and mix until dough starts to form a ball. Coat hands and a flat surface with flour and knead dough until it feels smooth and elastic. Place dough in oil-coated large bowl; cover with a clean damp linen or cotton towel; and let sit in a warm place about one hour or until doubled in size. Remove from bowl to floured surface and punch and knead gently. Separate dough into golf ball size pieces. With a rolling pin flatten each piece into a ⅛-inch-thick disk. Heat an ungreased skillet over medium setting and cook disk until dough begins to bubble, about one minute, flip it and cook other side. Serve warm with olives, olive oil, hummus, tzatziki or baba ghanoush or top with other ingredients in this column and broil.

Tomato, Feta, Chickpea and Kalamata Olive Topping

YIELD: Makes approximately 6 to 8 servings


One 15½-ounce can chickpeas, rinsed, drained and lightly mashed

2 large garden tomatoes, sliced thin

2 garlic cloves, minced

½ cup chopped fresh parsley

1 cup pitted chopped Kalamata olives

¹/₃ cup extra virgin olive oil

Juice of half a lemon

Freshly ground black pepper


Preheat broiler. Arrange first five ingredients on flatbread; drizzle with olive oil and lemon juice; sprinkle with black pepper; and place on a broiler pan rack and broil until topping starts to bubble, 5 to 10 minutes. Serve hot or warm with hard or soft cold drinks and spinach salad.

Ricotta, Swiss Chard and Scallion Topping

Flatbread with Ricotta, Swiss Chard and Scallion Topping

YIELD: Makes approximately 6 to 8 servings


1 bunch Swiss chard, cleaned, washed and chopped

1 teaspoon salt

Freshly ground black pepper

1 bunch scallions, cleaned, washed and sliced thin

1 cup fresh ricotta

¼ cup extra virgin olive oil 

Grated zest of half a lemon

Coarse salt and freshly ground black pepper


In a large covered skillet over medium heat, cook Swiss chard with salt, pepper and one cup water until limp and tender. When cool enough to handle, squeeze or press out all liquid and divide and spread evenly on flatbreads. Top with scallions and ricotta. Broil until bubbly, 5 to 10 minutes, remove, drizzle with oil and sprinkle with lemon zest and salt and pepper. Serve hot or warm with tomato and onion salad and cold drinks.