From my living room window, I have an unimpeded view of one of the best pizzerias in Boston. In the early mornings, before the neighborhood is fully awake, I watch the lights go on when the bakers arrive to start the dough. Over the past ten years, I've eaten countless wood-oven pizzas with every imaginable topping on their crispy, sometimes puffy, always ethereal crust.
These days, pizza is an occasional indulgence, mostly because of that amazing crust. So, to keep the carbs down, I've been making flatbread pizzas at home using this low-carb flatbread from the supermarket. Whatever shape of flatbread you use, make sure it will fit into an oven-safe frying pan (if your pan has a removeable rubber handle, be sure to slide it off before putting the pan under the broiler). I give chicken breasts a quick spice rub, and grill them on my panini press; you can grill or broil the chicken well ahead of time, and refrigerate or freeze. Enchilada sauce swaps in for tomato sauce, and though I use low-fat shredded cheese, you can go for full-fat Monterey Jack if that's your thing. One more trick: mash the black beans slightly before adding them to the pizza, so they don't roll off when you pick up a slice!
Tex-Mex chicken and black bean flatbread pizza
From the pantry, you'll need: cumin, chile powder, kosher salt, fresh black pepper, boneless skinless chicken breast, onion, thyme, black beans, shredded cheese.
Makes 1 pizza (serves 1 or 2); can be multiplied.
2 small or 1 large boneless, skinless chicken breast
1/4 tsp ground cumin
1/4 tsp mild chile powder
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 tsp vegetable or canola oil
1 large slice onion, rings separated
2 Tbsp enchilada sauce
2 Tbsp canned or cooked black beans, mashed with a spoon
2 tsp fresh thyme (or 1 Tbsp dried thyme leaf)
2 Tbsp sliced tomato
1/4 cup shredded cheese (I use low-fat 4-cheese Mexican blend)
Drizzle of vegetable oil
Preheat a panini press or stove-top grill or grill pan.
In a small bowl, toss the chicken with cumin, chile powder, salt, pepper, and 1 teaspoon of vegetable oil. Add the onion rings, and toss to coat with some of the seasoning.
Grill the chicken and onion rings on the panini press or grill, for approximately 6 minutes, or until the chicken is cooked (you might have to remove the onion rings sooner so they don't get too charred). Set aside, and slice when cool.
Preheat the broiler, and set a rack 8 inches or so below it.
Set the flatbread into an oven-safe frying pan large enough to hold it. Over medium heat, lightly toast the flatbread on both sides (not more than 2 minutes per side). Remove the pan from heat.
Spread the enchilada sauce over the flatbread, leaving at least half an inch around the edges. Then, top the bread with (in this order) the sliced onion, chicken, smashed black beans, thyme, tomato, and cheese. Drizzle a tiny bit of oil over the top, to help the pizza brown.
Place the frying pan under the broiler, and cook for 3-4 minutes, until the cheese melts (the exact time will depend on your broiler, so just keep an eye on it). Remove from the oven, and slide the pizza onto a cutting board.
Let it sit for a minute or two, then cut into pieces with a very sharp knife. Serve immediately.
More flatbread pizza:
Quick and easy goat cheese, raisin, walnut and arugula flatbread pizza, from The Perfect Pantry
Garlic naan pizza with roasted peppers and cheese, from The Perfect Pantry
Rainbow veggie flatbread pizza, from Gimme Some Oven
Thai flatbread pizza, from Eclectic Everyday
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