Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sophie's paprika chicken red pepper and pesto flatbread pizza. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Sophie's paprika chicken red pepper and pesto flatbread pizza. Pesto Chicken Caprese Flatbread with shredded pesto chicken, cherry tomatoes, and fresh These Pesto Chicken Caprese Flatbreads are amazing, and so EASY! You can use homemade or store-bought flatbread.
Sophie's paprika chicken red pepper and pesto flatbread pizza is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sophie's paprika chicken red pepper and pesto flatbread pizza is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook sophie's paprika chicken red pepper and pesto flatbread pizza using 11 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Sophie's paprika chicken red pepper and pesto flatbread pizza:
- Prepare 100 grams plain flour
- Make ready 100 grams natural yogurt
- Take 1/2 tsp sea salt
- Get 1/2 tsp baking powder
- Prepare 1 tbsp tomato puree
- Prepare 1 tbsp Parmesan
- Take 1 tbsp grated mozzarella
- Get 1 chicken breast
- Make ready 1/2 tbsp paprika
- Prepare 1 1/2 tbsp pesto
- Get 1/2 chopped red pepper
In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink. Rebecca Brand shows how to make Chicken Pesto Flatbread! Chicken Pesto Flatbread Pizza topped with artichokes is a super easy dinner with this quick bread. Make this delicious summer pesto flatbread with fresh toppings, which is made easy with refrigerated pizza dough.
Steps to make Sophie's paprika chicken red pepper and pesto flatbread pizza:
- Preheat the oven to 180°'
- Slice the chicken into strips, place on a baking tray and sprinkle over the paprika.
- Bake for 10-15 minutes. Once cooked, leave to cool and then slice.
- Combine your yogurt, flour, baking powder and salt.
- Knead on a floured surface for one to two minutes until thoroughly combined.
- Roll out to about ½cm thick in your desired shape.
- Heat on a griddle for 4 minutes total on each side, turning occasionally.
- Remove from the griddle and place in a baking tray.
- Spread your tomato paste and 2/3eds of your pesto evenly onto the flatbread.
- Top with the paprika chicken and red peppers.
- Sprinkle the cheeses over the top and bake for 8-10 minutes or until the cheese is melted and turned slightly golden.
- Drizzle your remaining pesto over the top and serve hot.
- Enjoy!
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