First things first.
Do not go all foodie police on me because – quelle horreur! – I am using some rather nicely dressed arugula instead of the more traditional basil called for in a ‘true’ Margherita.
1) I do not care.
2) This recipe was from a food kit, and, aside from a it of user error where I spaced and thought we needed some chicken, it was
actually wicked tasty, and I will be making this, or a version of this, again.
A note on the chicken: my husband made the meal selections for this week’s food delivery and, when I came to making this one I (mistakenly) thought that they had missed adding the chicken, so, quicklikeabunny, I grabbed some ground chicken from the freezer.
It turned out that my husband had, in fact, ordered it as a vegetarian meal, but then, he did not mind the way it turned out, so…
Chicken and Sauce:
•1 tbsp garlic olive oil
•1 lb ground chicken
•1 cup diced onion
•1 cup diced peppers
•2 cups pizza or marinara sauce
•2 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp olive oil
•4 oz grape tomatoes
•3 oz fresh baby Mozzarella
•Crushed red pepper
•2 oz baby Arugula
•1 tbsp balsamic vinegar
•1 tbsp olive oil
•1/8 tsp sea salt
•1/4 tsp black pepper
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Peel the shallot, cut in half, and then into thin slices before sautéing in one teaspoon of oil for three minutes, until the shallot is tender. Remove to a bowl.
Cut the tomatoes and Mozzarella balls in half and set aside.
Heat the oil in a large pot over medium high heat, then add the chicken, onion, and peppers, breaking the chicken up into small chunks. Stir in the Sherry Peppers and Cajun Power sauces and continue to cook until any pan liquids have been reduced.
Lower the heat to medium, stir in the pizza sauce, and cook, stirring often, until the sauce has mostly reduced and you have a flavorful pot of nicely seasoned chicken.
Heat your oven to 425º and line a baking pan with foil.
Arrange the flatbread on the pan and bake until just slightly crispity – about six minutes or so.
Remove from the oven and spread the chicken mixture over the flatbread.
Note: there is enough chicken for four flatbreads, but this kit called for only two. If you are feeding a crowd, or simply want extra, double your toppings and Arugula salad amounts.
Top the chicken with the shallots, tomatoes, Mozz, Parmesan, and crushed red pepper to taste before returning to the oven for seven minutes more.
While the flatbread is baking, make the Arugula salad by whisking the balsamic vinegar together with the olive oil, sea salt, and pepper.
Remove the flatbread from the oven and let rest for two minutes before serving.
Top the flatbread with the Arugula, then slice and serve – adding more crushed red pepper and shaved Parm, if you like.