3 Easy Flatbread Pizza Snack Recipe Video
Ingredients
| For buffalo chicken | ||
| Chicken breast | 150 Gram, cut into strips (enough for 2 poeple) | |
| Salt | To Taste | |
| Ground black pepper | To Taste | |
| Smoked paprika | 1 Teaspoon | |
| Chili flakes | 1⁄2 Teaspoon | |
| Olive oil | 1 Teaspoon (drizzle) | |
| For sauce | ||
| Shallot | 1 Medium, finely diced | |
| Olive oil | 1 Tablespoon | |
| Unsalted butter | 25 Gram | |
| Chicken stock | 1 Cup (16 tbs) | |
| Worcestershire sauce | 1⁄4 Cup (4 tbs) | |
| Hot sauce | 1⁄4 Cup (4 tbs) (franks) | |
| Tomatoes | 1 Can (10 oz) | |
| Other ingredients | ||
| Flatbread | 3 (2-3) | |
| Monterey jack cheese | 2 Tablespoon (more or less to taste) | |
| Celery | 2 Tablespoon (more or less to taste) | |
| Fresno chili | 1 Teaspoon (more or less to taste) | |
| Sour cream | 1 Tablespoon (more or less to taste) | |
| For white sauce to prepare mushroom and sausage with arugula and gruyere | ||
| Shallot | 1 Medium, finely chopped | |
| Garlic clove | 1 , slice | |
| Thyme sprig | 4 (3-4) | |
| Unsalted butter | 25 Gram | |
| Plain flour | 20 Gram | |
| Cold milk | 1 1⁄2 Cup (24 tbs) | |
| Salt | To Taste | |
| Ground black pepper | To Taste | |
| Other ingredients | ||
| Flatbread | 3 (2-3) | |
| Italian sausage | 212 Gram, cut into small chunks | |
| Baby bella mushroom | 100 Gram, thinly sliced | |
| Red onion | 1⁄2 Small, thinly sliced | |
| Gruyere cheese | 2 Tablespoon (more or less to taste) | |
| Arugula | 25 Gram | |
| For roasted sweet pepper with bacon, basil and mozzarella | ||
| Flatbread | 3 (2-3) | |
| Bacon | 60 Gram, slice | |
| Fresh basil | 8 Gram (more or less to taste) | |
| Fresh mozzarella | 15 Gram (more or less to taste) | |
| For sweet pepper sauce | ||
| Sweet pepper | 220 Gram | |
| Tomatoes | 2 Medium, quartered | |
| Garlic cloves | 2 | |
| Olive oil | 1 Teaspoon (as needed) | |
| Salt and ground black pepper | To Taste | |
Directions
For Buffalo Chicken Pizza:
GETTING READY
1. Season chicken with salt, pepper, paprika, and chili flakes. Mix to coat well.
2. Line a roasting pan with foil.
3. Preheat oven to 350 degree F.
MAKING
4. Place chicken pieces in roasting pan and drizzle olive oil on top.
5. Pop it in oven and bake for 15 minutes.
6. For sauce, place a pan on flame and add olive oil, butter, and shallots. Stir and let it sweat for 5 minutes.
7. Pour stock, Worcestershire sauce, hot sauce, and tomatoes. Stir, bring it to a boil and reduce by half.
8. Slice chicken and put it in a bowl. Add hot sauce and stir to coat well.
9. On counter top, lay flatbread and spread sauce on top.
10. Add chicken and cheese.
11. Pop it in 500 degree F oven and bake for 8-10 minutes.
SERVING
12. Garnish with celery, chili, and sour cream. Serve hot and enjoy.
For Mushroom and sausage with Arugula and Gruyere:
GETTING READY
1. Preheat oven to 500 degree F.
MAKING
2. For sauce, place a pan on flame and add butter and flour in it. Stir and cook for 5 minutes.
3. Pour half of the milk and whisk well.
4. Throw shallots, garlic, and thyme. Stir and let it thicken.
5. Once the sauce thickens pour remaining milk in it. Whisk well and cook until it coats the back of your spoon.
6. Strain the sauce and let it cool.
7. In a pan cook sausage until golden.
8. On flatbread, spread sauce and top it with sausage, mushroom, onion, and cheese.
9. Pop it in oven and bake for 8-10 minutes.
SERVING
10. Sprinkle arugula, cut into wedges and serve hot.
For Roasted Sweet Peppers with Bacon, Basil and Mozzarella:
GETTING READY
1. Preheat oven to 375 degree F.
2. Line a roasting pan with foil.
MAKING
3. Place peppers, tomatoes, and garlic in roasting pan.
4. Pop the pan in oven and roast for 30-40 minutes. Remove pan from oven and allow it to cool.
5. Once cooled cut the ends of peppers.
6. In food processor add roasted peppers, garlic, and tomato. Blitz well.
7. On flatbread, spread the sauce and top it with bacon, basil, and mozzarella.
8. Drizzle olive oil on top and pop it in 500 degree F oven. Bake for about 8-10 minutes.
SERVING
9. Cut in wedges and serve hot.
GETTING READY
1. Season chicken with salt, pepper, paprika, and chili flakes. Mix to coat well.
2. Line a roasting pan with foil.
3. Preheat oven to 350 degree F.
MAKING
4. Place chicken pieces in roasting pan and drizzle olive oil on top.
5. Pop it in oven and bake for 15 minutes.
6. For sauce, place a pan on flame and add olive oil, butter, and shallots. Stir and let it sweat for 5 minutes.
7. Pour stock, Worcestershire sauce, hot sauce, and tomatoes. Stir, bring it to a boil and reduce by half.
8. Slice chicken and put it in a bowl. Add hot sauce and stir to coat well.
9. On counter top, lay flatbread and spread sauce on top.
10. Add chicken and cheese.
11. Pop it in 500 degree F oven and bake for 8-10 minutes.
SERVING
12. Garnish with celery, chili, and sour cream. Serve hot and enjoy.
For Mushroom and sausage with Arugula and Gruyere:
GETTING READY
1. Preheat oven to 500 degree F.
MAKING
2. For sauce, place a pan on flame and add butter and flour in it. Stir and cook for 5 minutes.
3. Pour half of the milk and whisk well.
4. Throw shallots, garlic, and thyme. Stir and let it thicken.
5. Once the sauce thickens pour remaining milk in it. Whisk well and cook until it coats the back of your spoon.
6. Strain the sauce and let it cool.
7. In a pan cook sausage until golden.
8. On flatbread, spread sauce and top it with sausage, mushroom, onion, and cheese.
9. Pop it in oven and bake for 8-10 minutes.
SERVING
10. Sprinkle arugula, cut into wedges and serve hot.
For Roasted Sweet Peppers with Bacon, Basil and Mozzarella:
GETTING READY
1. Preheat oven to 375 degree F.
2. Line a roasting pan with foil.
MAKING
3. Place peppers, tomatoes, and garlic in roasting pan.
4. Pop the pan in oven and roast for 30-40 minutes. Remove pan from oven and allow it to cool.
5. Once cooled cut the ends of peppers.
6. In food processor add roasted peppers, garlic, and tomato. Blitz well.
7. On flatbread, spread the sauce and top it with bacon, basil, and mozzarella.
8. Drizzle olive oil on top and pop it in 500 degree F oven. Bake for about 8-10 minutes.
SERVING
9. Cut in wedges and serve hot.
Chef
