Thai Chicken Flatbread Recipe
pulled chicken, oven dried tomatoes, mozzarella, pineapple salsa
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Ingredients
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Flatbread
Chicken
Oven Dried Tomatoes
Pineapple Salsa
Toppings
Method
Flatbread Preparation
- 1
Make the Flatbread Dough
In a large bowl, combine all-purpose flour, baking powder, and salt. Mix well. Gradually add water and olive oil, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let rest for 30 minutes.
Chicken Preparation
- 2
Cook the Chicken
In a saucepan, combine chicken breasts, Thai red curry paste, coconut milk, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through. Remove chicken, shred it using forks, and set aside.
Oven Dried Tomatoes Preparation
- 3
Dry the Tomatoes
Preheat the oven to 200°F (93°C). Slice cherry tomatoes in half and place on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 2-3 hours until dried and slightly shriveled. Let cool.
Pineapple Salsa Preparation
- 4
Assemble and Bake
- 5
Assemble the Flatbreads
Preheat the oven to 400°F (200°C). Divide the rested dough into 4 equal portions. Roll each portion into a flatbread shape. Place on a baking sheet.
- 6
Add Toppings
On each flatbread, layer shredded chicken, oven dried tomatoes, and mozzarella cheese.
- 7
Bake
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly. Remove from the oven.
- 8
Serve
Top each flatbread with pineapple salsa and serve immediately.
