Southwest Chicken Flatbread

Name: Southwest Chicken Flatbread
Prep time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: Crust; 1 (1/4-ounce) package active dry yeast; 1 cup warm (105° to 115°F) water; 1 teaspoon sugar; 2 tablespoons olive oil; 1 teaspoon salt; 2 1/2 to 3 1/4 cups all-purpose flour; 1 tablespoon Land O Lakes® Butter melted; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon garlic salt; 1/8 teaspoon ground red pepper (cayenne); Toppings; 1 tablespoon Land O Lakes® Butter softened; 8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon garlic salt; 1/8 teaspoon ground red pepper (cayenne); 3/4 cup black beans, rinsed, drained; 1 cup (4 ounces) shredded Monterey Jack cheese; 4 ounces (1 cup) crumbled queso fresco cheese; 1/2 cup thinly sliced red onion strips; 1 cup halved grape tomatoes

This flatbread will spice up family pizza night complete with an easy, homemade crust.

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45 min

Prep Time

1 hr 05 min

Total Time

servings

Ingredients

Crust

1 (1/4-ounce) package active dry yeast

1 cup warm (105° to 115°F) water

1 teaspoon sugar

2 tablespoons olive oil

1 teaspoon salt

2 ¹/₂ to 3 ¹/₄ cups all-purpose flour

1 tablespoon Land O Lakes® Butter, melted

¹/₂ teaspoon chili powder

¹/₄ teaspoon ground cumin

¹/₈ teaspoon garlic salt

¹/₈ teaspoon ground red pepper (cayenne)

Toppings

1 tablespoon Land O Lakes® Butter, softened

8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces

¹/₂ teaspoon chili powder

¹/₄ teaspoon ground cumin

¹/₈ teaspoon garlic salt

¹/₈ teaspoon ground red pepper (cayenne)

³/₄ cup black beans, rinsed, drained

1 cup (4 ounces) shredded Monterey Jack cheese

4 ounces (1 cup) crumbled queso fresco cheese

¹/₂ cup thinly sliced red onion strips

1 cup halved grape tomatoes

How to make

STEP 1

Heat oven to 425ºF. Spray 15x10x1-inch baking sheet with no-stick cooking spray; set aside.
STEP 2

Dissolve yeast in warm water in bowl; add sugar. Let stand 5 minutes. Stir in olive oil and salt. Stir in flour until dough forms. Cover; let rest 10 minutes.
STEP 3

Press dough, with floured hands, into 15x10-inch rectangle on prepared baking sheet. Bake 5 minutes.
STEP 4

Combine all remaining crust ingredients in bowl. Spread evenly over crust. Continue baking 5 minutes.
STEP 5

Melt 1 tablespoon butter in 10-inch nonstick skillet until sizzling. Add chicken, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/8 teaspoon garlic salt and 1/8 teaspoon ground red pepper; cook over medium heat, stirring occasionally, until chicken is no longer pink. Stir in beans; remove from heat.
STEP 6

Sprinkle Monterey Jack and queso fresco cheese over hot, partially baked crust. Spread chicken mixture over cheese. Sprinkle with onions and tomatoes. Continue baking 10-14 minutes or until edges are golden brown.

400 Calories

15 Fat (g)

50 Cholesterol (mg)

660 Sodium (mg)

45 Carbohydrates (g)

3 Dietary Fiber

19 Protein (g)

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