Sun-Dried Tomato and Chicken Flatbreads
A Blackstone griddle recipe for Sun-Dried Tomato and Chicken Flatbreads.
ItalianChickenEasy5 minBy Northstar
Ingredients
Servings
4
- flat breads or thin pita bread
- For the topping:
- 1⁄2 cups of sliced Griddle chicken, pre-cooked or leftovers
- 1⁄2 cup sun-dried tomatoes, coarsely chopped
- leaves fresh basil, coarsely chopped
- mozzarella cheese, shredded
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp red pepper flakes
- Olive or chili oil, for serving
Instructions
- 1
Preheat the griddle to low heat. Mix all the topping ingredients together in a large mixing bowl with a rubber spatula. Lay flatbreads on griddle, and top with an even amount of topping mixture; spreading to the edges of each. Tent the flatbreads with foil for 5 minutes each, or until cheese is just melted. Place flatbreads on a flat surface or cutting board, and cut each with a pizza cutter or kitchen scissors. Drizzle with olive or chili oil to Servings!
Tags
soupblackstone-griddle