Chicken Eggplant Flatbread Pizza Recipes

BUFFALO CHICKEN FLATBREAD PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, sprinkle with ranch dressing mix, and season with cracked pepper. Cook and stir until no longer pink in the center and the juices run clear, 5 to 8 minutes.
• At the same time, melt butter in another skillet over medium heat. Add shallot and saute until soft, about 5 minutes.
• Brush each flatbread with remaining olive oil, lightly coat with Buffalo wing sauce, and sprinkle with mozzarella cheese. Layer with chicken, shallots, and banana pepper rings, then sprinkle with Gorgonzola cheese crumbles.
• Bake directly on the middle rack of the preheated oven until flatbreads are crispy and cheese is melted, about 15 minutes. Slice and serve.

CHICKEN & EGGPLANT FLATBREAD PIZZA

Steps:

• Grill or panfry chicken 'till done, adding curry powder & lemon juice.
• Slice Eggplant in strips or squares, however you prefer.
• Lightly greese cookie sheet & layer eggplant on, season lightly with salt.
• Bake eggplant at 450 in oven for 10 mins, turning 1/2 way through so golden brown & soft on each side -- feel free to let cool while preparing the rest!
• When chicken is done & cooled pull or cut into strips or chunks.
• Preheat oven as directed for pizza crust.
• Lightly drizzel olive oil all over crust.
• Spoon & spread pizza sauce (I like very light sauce).
• Add minced garlic all over crust.
• Top with chicken pieces, roasted eggplant, & onions.
• Sprinkle on mozzerella & feta cheese (I also like light cheese).
• Bake in oven according to crust directions
• Tis pizza was soooo good would be great meatless too!
• Remember to enjoy a good beverage while cooking!

CHICKEN FLORENTINE FLATBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
• Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
• Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.

FLOURLESS EGGPLANT PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
• Bake eggplant rounds in preheated oven until hot, about 5 minutes.
• Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
• Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
• Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

EGGPLANT MARINARA FLATBREAD

Steps:

• Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
• Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
• Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

EGGPLANT PIZZAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
• Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
• Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.