Chicken Eggplant Flatbread Pizza Food

EGGPLANT FLATBREAD PIZZAS

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

EGGPLANT AND CHICKEN CAPONATA PIZZA

Steps:

• Place a pizza stone or baking sheet in oven. Preheat oven to 450°F. Using a vegetable peeler, peel thin strips from the eggplant until you reach the seeds. Discard the seedy core.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the eggplant and cook, stirring constantly, until tender, about 2 minutes.
• Place the pizza dough on a sheet of parchment paper. Stretch or roll the dough into a 14-inch circle. Combine the garlic and the remaining 1 tablespoon of oil in a small bowl; brush evenly over the dough. Lay the mozzarella over the dough, leaving a ¾-inch border. Top the mozzarella evenly with the eggplant, chicken, bell pepper, and capers. Sprinkle with the salt. Slide the pizza on the parchment onto the hot pizza stone or baking sheet.
• Bake until the mozzarella is melted and the crust is golden brown and crispy, about 15 minutes. Drizzle with the lemon juice and sprinkle with the parsley.

CHICKEN & EGGPLANT FLATBREAD PIZZA

Steps:

• Grill or panfry chicken 'till done, adding curry powder & lemon juice.
• Slice Eggplant in strips or squares, however you prefer.
• Lightly greese cookie sheet & layer eggplant on, season lightly with salt.
• Bake eggplant at 450 in oven for 10 mins, turning 1/2 way through so golden brown & soft on each side -- feel free to let cool while preparing the rest!
• When chicken is done & cooled pull or cut into strips or chunks.
• Preheat oven as directed for pizza crust.
• Lightly drizzel olive oil all over crust.
• Spoon & spread pizza sauce (I like very light sauce).
• Add minced garlic all over crust.
• Top with chicken pieces, roasted eggplant, & onions.
• Sprinkle on mozzerella & feta cheese (I also like light cheese).
• Bake in oven according to crust directions
• Tis pizza was soooo good would be great meatless too!
• Remember to enjoy a good beverage while cooking!

EGGPLANT MARINARA FLATBREAD

Steps:

• Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
• Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
• Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

EGGPLANT & FETA FLAT BREAD PIZZA

Steps:

• Heat grill to medium high heat and heat oven to 400 degrees.
• Combine eggplant, 1/2 cup oil, cumin seeds and salt in a large bowl and toss to combine.
• Grill eggplant until just cooked through - about 8 minutes. Remove from grill and set aside.
• Brush both sides of flat bread with remaining oil. Grill flat bread for five minutes.
• Turn the bread over, top with eggplant, olives, cheese and pepper and grill for 5 more minutes. Transfer pizzas to baking pan, bake for approximately 8 minutes and serve immediately.

CHICKEN FLORENTINE FLATBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
• Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
• Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.