Filed under Appetizers
2 tablespoons olive oil
1 pound boneless, skinless chicken, chopped into bite-size pieces
Salt and ground black pepper
2 tablespoons butter
1/2 cup hot sauce
4 flatbread rounds
2 ribs celery, sliced thin
3/4 cup shredded Monterey Jack cheese
1/4 cup blue cheese crumbles
2 green onions, sliced thin
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and add it to the preheated skillet. Sauté until cooked through and golden brown, 4-5 minutes. Reduce the heat to medium and add the butter to the skillet to melt. Add the hot sauce and cook, stirring occasionally, until the sauce has thickened and coats the chicken, 2-3 minutes. Place the flatbread rounds on a large baking sheet and divide the chicken equally between them. Scatter the celery over the chicken and top each pizza with shredded cheese, blue cheese crumbles and green onions. Bake until the bread is crisped and the cheese has melted, about 6 minutes.
This is my new favorite pizza recipe. I find that flatbread is a bit flimsy for pizza crust, so I use whole wheat pitas instead. I also added the green onions. I thought they would compliment the other ingredients nicely. Plus, I love green onions! If you have picky eaters like I do, just make a few pizzas with marinara sauce and cheese and everyone is happy! I'm thinking these will be served at our next Superbowl party.
Who Dished It Up First
I saw Rachel Ray making these pizzas during a budget friendly recipes segment on Good Morning America. You can find the original recipe here.
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