Flatbreads are my go-to meal when I’m tired from a long week and crave something simple, but satisfying. They’re healthier than regular pizza crusts and you can add endless topping combinations. I usually end up topping my flatbread with leftovers in the fridge. In fact, this is how this recipe was born!
But I have two questions for you: Do you like edamame? Do you like pizza? (I know you answered the second question “yes.” I don’t know anyone who doesn’t like pizza!) Well, then this recipe is perfect for you.
It’s spicy, fresh and brings unexpected flavors together. I call this flatbread a fusion between Asian (edamame, Sriracha) and classic Italian/American ingredients (tomato, parsley, grilled chicken, mozzarella).
A few things to note: My trick to making all the ingredients hold together while cooking (and munching!) is to place mozzarella slices on the base of the pizza. It makes every bite, extra cheesy. You can use fresh mozzarella, but I use sandwich slices because it’s not as expensive. I also used frozen edamame and chicken to save cooking time and money.
ZESTY GRILLED CHICKEN EDAMAME FLATBREAD
Author: Kathryn, DownHomeDamsel.com
Prep & cook time: 25 minutes
Serving size: 6 (1/3 of crust = 1 serving)
- 1 whole wheat flatbread (I use Archer Farms brand from Target)
- 5 pieces of sliced chicken, sauteed (I use frozen Tyson chicken fajita slices)
- 1/3 cup of cooked edamame (I use frozen shelled, Archer Farms or Simply Balanced)
- 1 plum tomato, sliced & halved
- 1/4 cup of red onion, sliced
- 3 slices of mozzarella cheese
- 1/3 cup mozzarella cheese, shredded
- 2 tbsp of natural pizza sauce or pasta sauce
- 1 tsp of extra virgin olive oil
- 1 tbsp of fresh parsley, chopped
- 1/4 tsp of Chipotle seasoning (Or you can use a dash of Cayenne, Cajun seasoning or red pepper flakes)
- Approx. 1 tsp of Sriracha
- Black pepper, to taste
Preheat the oven to 400 F. Take out flatbread and set on pizza stone or non-stick baking pan.
In a small pan, saute chicken and season with salt and pepper until done.
Cook edamame in microwave under recommend cooking time. After, pour them in a strainer to cool for 5 minutes.
Meanwhile, drizzle 1 tsp of olive oil on the flatbread and spread around 2 tbsp of pizza or pasta sauce.
Slice 1/4 cup of red onion, 1 plum tomato and 1 tbsp of fresh parsley. Set parsley aside.
Now begin building the pizza. Take 3 slices of mozzarella cheese and tear each slice in half and place on the flatbread. I started doing this awhile back because the sliced cheese really holds everything together while cooking. After that, sprinkle a tiny bit of shredded mozzarella cheese on top. Next, top with red onion, and sliced & halved plum tomatoes and 1/3 cup of edamame.
Slice chicken into smaller chunks and add those. Add remaining shredded mozzarella cheese. Season with 1/4 tsp of Chipotle seasoning.
Pop into the oven for 12 minutes. When it’s finished, top with black pepper, fresh parsley and drizzle with Sriracha sauce!
Enjoy! Make sure to like & share this recipe on your Pinterest board, Facebook page tweet at me @kmil11. Happy Sunday!