Sweet, savory, spicy . . . this flatbread recipe featuring Greek Oregano & Garlic Olive Oil and a dash of Prairie Fire Olive Oil is one of my personal favorites! It’s Canadian bacon and pineapple taken to the next level with a little heat and a lot of great oregano flavor. Yum!
Print Recipe
Tandoori Chicken Flatbread
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 4 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil Plus more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 1/2 c ricotta cheese
- 1 drizzle Pickle Creek Prairie Fire Olive Oil (optional)
- 1 c Tandoori chicken, cut into bite-sized pieces
- 1/4 red onion, thinly sliced
- 2 oz paneer cheese, crumbled
- 1/2 c shredded mozzarella cheese
- 1/4 c fresh cilantro, chopped
- 1/4 c your favorite chutney
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 4 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil Plus more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 1/2 c ricotta cheese
- 1 drizzle Pickle Creek Prairie Fire Olive Oil (optional)
- 1 c Tandoori chicken, cut into bite-sized pieces
- 1/4 red onion, thinly sliced
- 2 oz paneer cheese, crumbled
- 1/2 c shredded mozzarella cheese
- 1/4 c fresh cilantro, chopped
- 1/4 c your favorite chutney
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Instructions
Combine the flour, baking powder, and salt in a large mixing bowl. Drizzle in the 4 Tbsp of Roasted Garlic Olive Oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 475 F.
Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub both sides of the dough generously with more Roasted Garlic Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
Spoon on ricotta cheese and spread evenly across the dough rounds. Drizzle on Prairie Fire Olive Oil, if desired. Cut Tandoori chicken into bite-sized pieces and arrange evenly on top of the ricotta. Follow with the red onion and paneer cheese. Sprinkle on the mozzarella.
Bake for ~15 minutes until crust and cheese are browned to your liking. Once flatbread is out of the oven, top with fresh cilantro and dot with chutney. Slice and serve hot. Enjoy!
