Pomegranate Barbecue Chicken and Bacon Flatbread
YIELD: 2 to 4 as a meal, 6 to 8 as a starter | PREP TIME: 15 Minutes | BAKE TIME: 20 minutes
Ingredients
Flatbread Olive oil for baking sheet
1 pound prepared pizza dough
8 ounces low-moisture mozzarella, shredded (2 cups)
1 cup shredded rotisserie chicken
3 slices bacon, cooked and crumbled
¼ cup finely chopped red onion
2 tablespoons crumbled blue cheese
¼ cup pomegranate arils
1 tablespoon chopped fresh chives
This flatbread is loaded with toppings beginning with a tangy pomegranate barbecue sauce. Then savory chicken and bacon pair with rich cheeses and sweet pomegranate arils over the thick crust. Eat it as a meal or serve slices as a starter. It’s a good option for using leftover rotisserie chicken. You can buy a premade ball of pizza dough for this recipe or make your own.
Instructions
Make the barbecue sauce: Pomegranate Barbecue Sauce
Preheat the oven to 450°F. Grease a pizza pan or baking sheet with oil. Or use a pizza stone and prepare according to product instructions.
Divide the pizza dough into two equal portions. Roll or stretch each portion to an oval about 8-by-10-inches. Place the ovals on the prepared pan.
Top each with an equal amount of the barbecue sauce, using about ½ of the prepared sauce. The remaining can be stored in the refrigerator for use within 5 days. Spread the sauce evenly over the dough, all the way to the edges.
Divide half of the mozzarella over each pizza. Top each with an equal amount of chicken and then bacon crumbles. Add the remaining mozzarella over each. Sprinkle each with red onion.
Bake for 13 to 15 minutes, until the crust is browned, and the cheese is bubbling. Remove from the oven and sprinkle on the blue cheese. Divide the arils over each pizza and top with chopped chives. Slice and serve.
Note
The salsa can be made up to 4 hours ahead of time, but if holding for more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover the bowl and store it in the refrigerator. Remove it about 30 minutes before serving. The salmon can also be grilled instead of roasted. Grill at 450°F, flesh-side down, for 6 minutes or until seared, then flip to skin-side down and cook an additional 2 to 5 minutes depending on desired doneness.