BBQ Chicken Caprese Flatbread
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Whisk together ¼ cup (60 mL) oil, balsamic vinegar, honey and garlic; pour into large re-sealable bag. Add chicken; seal bag, releasing as much air as possible, and massage chicken to coat evenly. Refrigerate for at least 4 hours or up to overnight.
Preheat grill to medium-high heat; grease grates well. Sprinkle chicken with salt and pepper. Grill chicken, flipping once, for 10 to 12 minutes or until well marked and cooked through. Let stand for 5 minutes; slice thinly.
Divide pizza dough into 4 portions. On lightly floured surface, roll out each portion into thin 8-inch (20 cm) round. Brush some of the remaining oil over one side.
Place rounds on grill, greased side down. Grill for 2 to 3 minutes or until lightly browned and set on bottom. Brush tops with remaining oil; flip over and reduce heat to medium. Working quickly, divide chicken, tomatoes, bocconcini and pesto among pizzas.
Cover and grill for 5 to 7 minutes or until dough is cooked through and toppings are warmed. Remove from grill; top each pizza with arugula before serving.
Tip: Drizzle with balsamic reduction for extra flavour.
|Per 1 Slice serving||Amount|
|Saturated Fat||23 g|
|Per 1 Slice serving||% Daily Value|