Pizzas are perfect for all types of occasions. It's really easy to take a simple recipe and make it special and Chef Rick’s BBQ Chicken and Avocado Flatbread Pizza does just that. It combines the familiarity of smoky barbecue flavours with the lush creaminess of avocado slices to create the ultimate celebratory meal for families looking for a fuss-free dinner.
Crusty flatbread pizzas are easy to make and you can use any leftover items you have in your fridge. It’s fun to create and explore new tastes – Chef Rick Tarantino, M.S.
Preparation time 10 minutes
Cooking time 10 minutes
Servings 2 people
There’s no harm in shop-bought flatbread bases. But making your pizza base from scratch keeps it fresh and will reflect in the quality of your beautifully crispy pizza. It’s really easy to freeze dough if you’re not cooking it straight away, just make sure you freeze the base after it’s risen and been knocked back. All you need to do is portion the dough, wrap each piece loosely in clingfilm and seal it in a freezer bag. To thaw, leave the pizza dough overnight in the fridge or for 2-3 hours at room temperate.
|¼ Teaspoon Sugar||1/2 (118ml) Cup Warm Water at 38°C|
|2 ¼ Teaspoons Dry Yeast||1/2 Teaspoon Salt|
|2 ½ Cups (313g) All-Purpose Flour||2 Tablespoons Olive Oil|
|6 Tablespoons Warm Water at 38°C|
- Measure the flour and set aside in a medium sized mixing bowl.
- Dissolve the sugar and yeast in 6 tablespoons of warm water. Let this sit and ferment for 15 minutes. Grab your mixing bowl of flour and combine it with the sugar and yeast.
- Add the remaining water and stir well until your ingredients have combined to create a sticky dough. Let this stand for 30 minutes or until it begins to rise and form air bubbles.
- Place the dough on a lightly floured surface and knead for about 5 minutes until it’s smooth and has an elastic texture, using flour to keep it from sticking to your hands and surface. Don’t use too much flour or over knead as this will make the dough tough.
- Place the dough in a large bowl and coat with cooking spray all over. Cover and leave to rise in a warm place (29°C), free from draughts, for about 1 hour or until the dough has doubled in size.
- Punch the dough down, cover and leave to rest for a further 5 minutes. When it’s ready to roll out, divide and roll into thin, elongated ovals.
- Paint with olive oil and place in the oven at 205 °C for 4-5 minutes until the crust turns a light, golden brown. Remove and leave to cool before making the flatbread pizza.
|1 Artisan Thin Crust Flatbread (store bought or homemade)||1 Red Onion, Diced|
|1/2 Cup (137g) BBQ Sauce||1 Avocado, Sliced|
|1 Cup (113g) Cheddar Cheese, Grated||1 Green Pepper|
|1 Cup (280g) Cooked Chicken Breast, Shredded||1 Can (235g) Artichoke Heart Quarters|
|2 Tablespoons Fresh Coriander, Chopped|
- Open and rinse artichoke quarters
- Roast or boil the chicken breast, let it cool and then shred
- Wash and dice the spring onions
- Peel, remove the seed and slice the avocado
- Wash and chop the coriander
- Place the cooked flatbread shell onto your worktop. Use a spoon to spread ½ of the BBQ sauce onto the flatbread for your base.
- Evenly spread the shredded chicken, spring onion and artichoke on the base and sprinkle with the grated cheddar cheese.
- Top with the creamy slices of avocado and sprinkle the coriander over the top as a garnish.
- Drizzle with the remaining BBQ sauce and place in the oven at 205 °C for no more than 5 minutes. Once the cheddar turns a golden brown you can remove the pizza from the oven, slice and serve.
What Can Your Business Do This Father's Day?
Last year, Father’s Day sales increased to $15.8 million with dining out one of the most popular treats for dad. And with the number of families opting to dine-out growing year-on-year it’s the time to capitalize on this day and make some extra sales. The average spend on Father’s Day is $30, so it’s important to keep this dish simple to avoid a hefty production price tag for your business.
Can you see this recipe doing well on your menu? If Chef Rick’s recipe has caught your eye all you need to do is adjust the quantity of the ingredients to suit the size of your business. Once you’ve batch-prepared and cooked the ingredients, store them in these Sistema Klip It Storage Containers for lasting freshness and minimal wastage.
Chef Rick’s TipsFlip this dish, substitute the cheddar cheese with goat cheese for an even creamier topping. And instead of BBQ sauce try using a balsamic glaze for a tangy rich flavour.
Swap out the chicken for some leftover pulled pork or spare rib meat.
If you like the heat, turn it up simply add ½ teaspoon (3g) hot sauce to your BBQ sauce.
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