This is a great recipe for you to try at your next outdoor barbecue. These gourmet flatbreads will wow your guests and bring on compliments for the chef. Rhodes blogger Julie shows you ...
Are you looking for a fun fresh recipe to make for a summer party? Here it is! This recipe is easy, fast and so yummy!
You will need the following ingredients:
- 6 Rhodes™ Dinner Rolls, thawed to room temperature
- 1/4 cup prepared basil pesto sauce
- 1 1/2 cups shredded cooked chicken, seasoned with salt and pepper
- 1 1/2 cups cherry tomatoes, quartered
- 1/4 cup thinly sliced red onion
- 4 ounces fresh mozzarella, diced
- 2 tablespoons capers
- 1/3 cup ricotta cheese
- 3 tablespoons freshly grated Parmesan cheese
- 1 cup baby arugula
The chicken was being grilled when I took that photo. Just shred or cut up the chicken after you've grilled it. You can make these outside on your grill or do what I did and use a grill pan.
I find that it is easier to measure out all the ingredients before making the flatbreads. I placed each ingredient in a small bowl.
I rolled each roll into a 6 inch oblong then covered them with sprayed plastic wrap and let them rest for about 10-15 minutes. If you haven't already, you can prepare your other ingredients during this time.
I sprayed my grill pan with a little non-stick cooking spray and grilled the roll on just one side. The heat was medium-low.
After letting the grilled bread cool, I spread the pesto on the grilled side of the flatbread. (I bought mine but you can certainly make your own.)
Next came the toppings: shredded chicken, tomatoes, sliced onions, diced mozzarella cheese, capers, ricotta cheese (use small dollops) and parmesan cheese.
Place the yummy topped flatbreads back into the grill pan. It helps the cheese melt if you place a lid on the pan. Cook for about 3-4 minutes.
When the cheese has melted, top each flatbread with baby arugula leaves. Just look at all those beautiful colors! Yummy…Yummy…Yummy!
I sure hope you enjoy this recipe as much as I did!
Grilled Chicken Pesto FlatbreadsServings: 6 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 5-10 min
The perfect summertime sandwich - fast - easy - and yummy!Grilled Chicken Pesto Flatbreads
6 Rhodes Yeast Dinner Rolls, thawed to room temperature
1/4 cup prepared basil pesto sauce
1 1/2 cups shredded cooked chicken, seasoned with salt and pepper
1 1/2 cups cherry tomatoes, quartered
1/4 cup thinly sliced red onion
4 ounces fresh mozzarella, diced
2 tablespoons capers
1/3 cup ricotta cheese
3 tablespoons freshly grated Parmesan cheese
1 cup baby arugula
Spray counter lightly with non-stick cooking spray. Roll each roll into a 6-inch oval. Cover with plastic wrap and let rest 10-15 minutes.
Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat. Grill one side for a few minutes or until grill lines appear. Remove to a cooling rack.
Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers. Spoon small dollops of ricotta over each and sprinkle with Parmesan.
Place back on grill or in grill pan. Cover and cook for 3-4 minutes or until cheese begins to melt. Top with arugula leaves.