This flatbread recipe featuring Jalapeno Infused Olive Oil and a sprinkle of Granulated Garlic hits the spot and is a great go-to flatbread for a quick, easy, satisfying dinner!
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Bacon BBQ Chicken Flatbread
Ingredients
- 3 c flour Plus a little more for rolling out the dough
- 3 Tbsp Pickle Creek Jalapeno Infused Olive Oil Plus a little more for greasing the dough
- 1 tsp salt
- 1 c lukewarm water
- 1 Tbsp Pickle Creek Jalapeno Infused Olive Oil for "sauce"
- 1/2 c BBQ sauce
- 1 tsp Pickle Creek granulated garlic
- 1 c shredded mozzarella cheese
- 2 c shredded rotisserie chicken
- 1/4 red onion, sliced
- 4-6 slices bacon, cooked and crumbled
Ingredients
- 3 c flour Plus a little more for rolling out the dough
- 3 Tbsp Pickle Creek Jalapeno Infused Olive Oil Plus a little more for greasing the dough
- 1 tsp salt
- 1 c lukewarm water
- 1 Tbsp Pickle Creek Jalapeno Infused Olive Oil for "sauce"
- 1/2 c BBQ sauce
- 1 tsp Pickle Creek granulated garlic
- 1 c shredded mozzarella cheese
- 2 c shredded rotisserie chicken
- 1/4 red onion, sliced
- 4-6 slices bacon, cooked and crumbled
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Instructions
Preheat the oven to 475 F. In a food processor, pulse the flour and salt until mixed. Add the Jalapeno Olive Oil and water, and pulse until the dough begins to form a ball.
Transfer the dough to a large flat floured surface and knead ~ 2 minutes, until smooth. Divide into 2 equally sized balls. Roll each into a long thin oval. Rub both sides of the dough with more Jalapeno Olive Oil, and place the dough ovals on a baking sheet (use parchment paper with the baking sheet for easier cleanup). Poke dough with a fork all over. Bake 5 to 8 minutes.
Preheat the oven to 375 F. Brush the flatbread lightly with Jalapeno Olive Oil, then spoon on the BBQ sauce. Sprinkle on the granulated garlic and top with the mozzarella cheese. Add the chicken, onion, and bacon.
Bake for 10-15 minutes, until the cheese is melted and bubbly. Slice and serve hot. Enjoy!
