Mediterranean greatness in a flatbread pizza, thanks to vegan pesto, thin-sliced vegetables, and chicken, all topped with local goat cheese and fresh arugula.
Wine pairing: Sauvignon Blanc
Total time: 24 mins 30 minutes
Red Creole Onion
Chicken breasts, boneless skinless
Spinach Basil Vegan Pesto
Prep ahead (optional)
a. ¼” slice tomatoes.
b. Cut zucchini into ¼” coins.
c. Remove any woody stems off cremini mushrooms, thinly slice caps.
d. Thinly slice or ¼” dice red onion.
e. Chop arugula leaves bite-sized, or leave whole.
f. Slice lemon for juicing.
Roast the chicken: a. Preheat oven to 400º. Prep medium baking pan with olive oil.
b. Add Mediterranean spice rub and ¼ tsp salt to chicken breasts. Use fingers to rub in spice mix.
c. In large sauté pan over medium-high heat, add 3 tsp olive oil. Add chicken breasts and cook until golden, about 2-3 minutes each side.
d. Add to large baking pan and roast in oven until juices run clear, about 15-20 minutes. Let rest 5 minutes.
e. Thinly slice chicken breasts for adding to pizza.
Meanwhile prep pizza toppings: a. In same sauté pan over medium-high heat, add 2 tsp olive oil. Add red onion (thinly slice or ¼” dice); sauté until translucent, about 2 minutes.
b. Add cremini mushrooms (thinly slice) and zucchini (¼”-thin coins). Sauté until softened and caramelized, about 2 minutes.
Assemble and bake pizzas: a. Add naan to baking sheet. Bake for 2 minutes for a crispier crust. Remove from oven to add toppings.
b. Spread spinach basil pesto over naan, leaving a ½” edge. In a thin layer, add roma tomatoes (thinly slice), mushrooms, and zucchini.
c. Top with slices of chicken breast and pinches of chevre.
d. Bake flatbread pizzas until vegetables soften, chevre gets slightly melty, and edges of naan are crisp and golden, about 3-4 minutes
Serve: a. In medium bowl, whisk together juice from lemon, 2 tsp olive oil, and a pinch of salt. Whisk together.
b. Add arugula and toss to coat. Top flatbread pizzas with fresh arugula. Dig in!
Making this vegetarian is easy peasy — just leave off the chicken. This is a versatile recipe — you can change up the chicken to be pepperoni, or add artichokes or kalamata olives with delicious results.