California Flatbread

I was looking for a different take on the regular pepperoni pizza and started thinking of summer, fresh and healthy. Is it weird that I think of California when I use fresh toppings on a flatbread? Yeah I thought so. And when I think of California, I think of the song “California Dreaming” by The Mamas and The Papas. Speaking of mamas and papas, let’s make some flatbread.

In a large bowl combine warm water and 1 tablespoon Avocado Oil. Sprinkle with yeast packet included in the Sun-Dried Tomato Flatbread Mix; whisk to blend well. Stir in Packet 1 from the flatbread mix and combine until dough forms. Punch and twist dough for 2 minutes. Cover with plastic wrap; let rest at room temperature for 30 minutes.

Preheat oven to 375°. On lightly floured surface, divided dough into 4-5 pieces. Bake 8-10 minutes until done. Sprinkle cheese on top of flatbread and broil 1-2 minutes until melted. (I must have been dreaming and forgot to take a photo to show you. But trust me, it looks delicious.)

In a skillet on the stove, add 1 tablespoon Avocado Oil and cubed chicken. Sprinkle with Packet 2 from the Sun-Dried Tomato Flatbread Mix and cook until internal temperature reaches 165°.

Layer the chicken, bacon, avocado and red bell pepper on the flatbread pieces. Combine ranch dressing and chipotle seasoning and drizzle over the top.

Cut into pieces and enjoy!

– Rebecca