Ever see those delicious-looking puffy flatbreads at the supermarket and wonder what you could do with them besides just eat them straight out of the package? Wonder no more. These Olive Garden-inspired flatbreads are the perfect combination of delicious and easy. Anyone with any level of experience could make these, and the added touches of roasted red pepper and fresh basil will make you feel like you put in a lot more effort than you did.
Of course, you don’t have to make four of these at once — just one or a half of one is a great snack, and a handy way to use up some leftovers you may have kicking around in the fridge. Once you have this basic formula down, you can put anything you want on these flatbreads: prosciutto, pineapple, bacon, blue cheese, Parmesan, arugula — the possibilities are endless!
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Cooktop Cove
Sheet pan Olive Garden-inspired grilled chicken flatbread
4
15 minutes
15 minutes
30 minutes
1 red bell pepper
1 tablespoon olive oil
Salt and pepper
4 flatbreads
1 cup alfredo sauce
2 cups mozzarella cheese, grated
2 grilled chicken breasts, cut into strips
1 Roma tomato, diced
2 cloves garlic, pressed
1 small bunch basil, cut into thin ribbons
Set the oven to broil, and position a rack as high as possible.
Slice the red pepper into thin strips. Lay the strips in a single layer on a baking sheet lined with aluminum foil. Brush the slices with olive oil, and season with salt and pepper.
Broil the pepper for about 5 minutes, or until it just starts to blister. Remove from the oven and set aside.
Preheat the oven to 400 F, and reposition the rack to the center of the oven.
Lay out the four flatbreads on two baking sheets lined with aluminum foil.
Top each flatbread with ¼ of the alfredo sauce, spreading it out with the back of a spoon like you would pizza sauce.
Sprinkle each with ¼ of the shredded cheese, then top with the grilled chicken, tomato, roasted pepper and garlic.
Bake for 15-20 minutes, depending on how crispy you want your flatbread. Remove from the oven, and set on a wire rack to cool.
