This barbeque chicken flatbread is baked on the grill for that characteristically crispy, smoky crust that makes good flatbread great. A perfectly chewy-crisp crust and tangy homemade barbeque sauce create the perfect base for the yummy chicken and creamy goat cheese toppings. Pairs wonderfully with our Proprietary Red Wine.
2 each boneless, skinless chicken breast
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt & pepper as needed
2 cups Cab-Merlot BBQ Sauce (Recipe on our blog)
½ each red onion, thinly sliced
1 lb fresh pizza dough (from Whole Foods)
½ each fennel, thinly sliced
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
¼ cup cilantro leaves
8 tbsp fresh goat cheese
For the Chicken: Season chicken breasts with salt & pepper, then sear on both sides in a sauté pan. Once seared, finish in a 375F oven until cooked through. Remove and let the chicken cool. Chop or shred chicken and toss with ¾ of the BBQ sauce, let marinate about an hour.
For the Flatbread: On a floured surface, dust ½ the pizza dough with flour. Use a rolling pin to stretch the dough out to 12 inches. Once stretched, place dough on a piece of floured parchment paper. Now start grilling! With the grill on medium-high (about 350-400 degrees), flip the dough onto the grill – dough side down, parchment side up. Peel off the paper. Cook covered for 3 – 4 minutes, until the crust puffs on top and gets grill marks on the bottom. If the dough sprouts any big bubbles, pop them if you can.
Transfer the crust to a cookie sheet or large platter, grilled side up. Spread half of the remaining BBQ sauce on the pizza dough and top with marinated chicken, red onion, fennel, and then both shredded cheeses.
Turn down the grill heat, and transfer flatbread back to the grill and cook until crust is cooked through, the toppings are hot, and the cheese is bubbly, about 3 – 4 minutes. If you have a barbecue with a lid, cooking them covered at this stage helps heat the toppings. Remove from the grill to a pizza stone or large baking sheet. Garnish with cilantro and crumble the goat cheese on top.
Cut into wedges and enjoy!