RECIPES

BBQ Chicken Caprese Flatbread

All the delicious elements of a Caprese salad are combined with grilled chicken and arugula to create one delicious flatbread topping.

Serves

4

Ingredients

1/3 cup (75 mL) olive oil, divided

1/4 cup (60 mL) balsamic vinegar

2 tbsp (30 mL) honey

4 cloves garlic, minced

6 boneless skinless chicken thighs (1 1/2 lb/675 g total)

1/2 tsp (2.5 mL) each salt and pepper

1 ball (700 g) prepared pizza dough

1 cup (250 mL) (250 mL) grape tomatoes, halved

1 lb (0.5 kg) cocktail bocconcini, halved

1/4 cup (60 mL) pesto

1 cup (250 mL) baby arugula

Instructions

1 Whisk together 1/4 cup (60 mL) oil, balsamic vinegar, honey and garlic; pour into large re-sealable bag. Add chicken; seal bag, releasing as much air as possible, and massage chicken to coat evenly. Refrigerate for at least 4 hours or up to overnight.
2 Preheat grill to medium-high heat; grease grates well. Sprinkle chicken with salt and pepper. Grill chicken, flipping once, for 10 to 12 minutes or until well marked and cooked through. Let stand for 5 minutes; slice thinly.
3 Divide pizza dough into 4 portions. On lightly floured surface, roll out each portion into thin 8-inch (20 cm) round. Brush some of the remaining oil over one side.
4 Place rounds on grill, greased side down. Grill for 2 to 3 minutes or until lightly browned and set on bottom. Brush tops with remaining oil; flip over and reduce heat to medium. Working quickly, divide chicken, tomatoes, bocconcini and pesto among pizzas.
5 Cover and grill for 5 to 7 minutes or until dough is cooked through and toppings are warmed. Remove from grill; top each pizza with arugula before serving.