Crispy Chicken and Roasted Garlic Flatbread Pizza

So, I've been reeeeally lazy lately with dinner.  With the exception of Sunday dinner, I have been making super fast and simple recipes.  I always get like this in the Summer.  When it is so hot outside, I don't like spending as much time standing over the stove cooking dinner.

Pizza is one of those meals I have been really lazy with.  Even though my homemade pizza dough is easy to make, I have been buying Naan bread to use instead.  One package comes with two flatbread, which is perfect for two people.  Already made flatbread crust means no dirty dishes.    

You know what else I have been using a lot lately?  Tyson Panko Crusted Chicken Tenders.  Ever since I first found these delicious chicken tenders at Costco, I have been using them non-stop (like in these Chicken Parmesan Crescents).  They are baked, not fried and they get nice and crispy.  I used one and half per flatbread and pretty much had chicken in every bite.    

The white sauce uses roasted garlic.  Roasted garlic has a delicious sweet and mild garlic flavor.  You might get scared away seeing you will need 6 or 7 cloves, but it's not too strong.  If you really like garlic, you could add even more.  Serious.  

You can roast the garlic ahead of time and keep it in the fridge.  I roasted mine on a Sunday and kept it in a sealed container for a few days, until I made this pizza.  

The instructions for this pizza look really long and you might be wondering what happened to easy lazy pizza, but it really is so easy.  Roast the garlic a few days prior and have that done.  Bake the frozen chicken tenders while you spend less than 10 minutes on the white sauce.  Top your flatbread with all the yummy ingredients and bake.  

This flatbread pizza is so so GOOD!! 

Crispy Chicken and Roasted Garlic Flatbread Pizza

From: Jenn@eatcakefordinner

(Printable Recipe) and (Printable with Picture)

Roasted Garlic White Sauce

adapted from: What Megan's Making

1 head of garlic, roasted

  You will need 6-7 garlic cloves for the sauce

1 Tbl. unsalted butter

2 Tbl. all-purpose flour

pepper, to taste

1 c. low-fat evaporated milk

1/4 c. Parmesan cheese, grated

For the Pizza

1 package Stonefire Naan bread (2 flatbread per package)

3 Tyson Panko Crusted Chicken Tenders, baked and sliced

2 c. fresh spinach, chopped

1/2 - 1 red bell pepper, chopped (depending on how much you like)

1 c. shredded Monterey cheese (or Mozzarella)

herbs of choice, to taste (parsley, oregano, rosemary, Italian seasoning, etc.)

To Roast Garlic (this can be done days a head of time):  Preheat oven to 400 degrees.  Peel most of the loose, papery, outer layers off the garlic.  Leave the head itself intact with all of the cloves connected.  Trim about 1/4-inch off the top of the head of garlic to expose the tops of the garlic cloves.  Drizzle about 1 teaspoon of olive oil over the exposed surface of the garlic.  Wrap the garlic in foil and roast in the oven for 30-35 minutes.  You can tell when it is done, because the cloves will be so soft that you can easily squeeze them out of the paper. 

For the Pizza:  Preheat oven to 425 degrees.  In a medium skillet over medium heat, melt 1 Tablespoon of unsalted butter.  Finely chop 6 or 7 of the roasted garlic cloves and add to the melted butter.  Saute for one minute.  Add the flour and whisk until blended; cook for 2 minutes, stirring frequently.  Slowly whisk in the evaporated milk and pepper.  Cook until reaches desired thickness.  This will happen really fast.  If it gets too thick for your liking, you can always add some more milk.  Remove from heat and stir in the grated Parmesan cheese.

Spread white sauce over both flatbreads.  Top each with chopped spinach, chopped red bell pepper and sliced cooked chicken.  Sprinkle grated Monterey cheese over the top and sprinkle with desired herbs.  Bake for 5-10 minutes or until cheese is melted and bubbly.  Slice and serve.  Serves: 2    

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