Figs on a pizza? Don't mind if I do. I decided to get creative with my leftovers of Jenny's recipe for Chicken with Figs, Wine and Honey from food52, turning it into a flatbread sensation. Motivated by the delicious spinach and shrimp flatbread pizza that I made earlier this week, I employed the same method, this time featuring sliced chicken breast and red wine-marinated figs amidst the flavors of spinach, pecorino and red onion.

[Makes 1 serving]

1 whole wheat pita / flatbread
2 cups baby spinach, wilted
1/3 cup shredded pecorino romano
4 oz chicken breast
5 figs, quartered
thinly sliced red onion

1. Saute spinach in nonstick pan until wilted. Meanwhile, lightly toast flatbread in toaster oven.
2. Top flatbread with most of the pecorino, leaving a portion to sprinkle over the other ingredients. Arrange spinach, chicken, onion and figs evenly on flatbread. Sprinkle with remaining cheese.
3. Bake at 400 degrees in toaster oven for about 10 minutes or until crust is browned.

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