Chicken, Basil, and Tomato Jam Flatbread

Chicken, Basil, and Tomato Jam Flatbread

Here is a flatbread that I threw together for lunch. Now, most of the ingredients can be purchased pre made (flatbread, tomato jam) but I made mine from scratch. For this, you will need sometime as the flatbread alone needs to proof and the jam takes about 3 hours total. 

Chicken, Basil, and Tomato Jam Flatbread

Chicken Breast

Basil Paste

Sweet and Savory Tomato Jam (recipe below)

Cheese (Asiago, Parmesan, Pecorino Romano)

Flatbread/Pita (recipe below)

Bell Pepper, diced

Portabellas, sliced

Onion, diced

Olive Oil/Canola Oil Mix 

Good Music (this time around it was James Brown Radio Station on Pandora)

-I always have music playing while in the kitchen cooking. It is a must for me! 

-Flatbread

-I have found this product to be amazing. Usually I prefer fresh basil but about 90% of the time I never get around to using it all and it just ends up going to waste. 

-Portabella Mushrooms

-Bell pepper

-Basil paste, tomato jam, and 3 shredded cheeses. Mix together enough to cover flatbread. For 1 flatbread, I used just about equal parts of each ingredient.

-When all the ingredients are layered and ready, toss it in a 400 degree oven for about 8 minutes until cheese is melted and the flatbread gets crispy.

Traditional Greek Pita Bread

Prep Time: 25 minutes

Cook Time: 2 minutes

Total Time: 1 hour, 30 minutes

Makes: 6-8

• 1 cup hot water, but not boiling
• 2 teaspoons active dry or instant yeast
• 2 1/2 to 3 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon olive oil

Instructions: 

• Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It’s better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
• Clean the bowl you used to mix the dough and run it with a little olive oil. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk, about 1 hour.
• At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
• Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn’t sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get the hang of it you can be cooking one pita while rolling the next one out.)
• Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
• These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

Sweet & Savory Tomato Jam 

YIELD: Makes 1 1/2 pints

• 3 1/2 pounds tomatoes, coarsely shopped
• 1 small onion, chopped
• 1/2 cup brown sugar
• 1 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon coriander
• 1/4 teaspoon cumin
• 1/4 cup cider vinegar
• juice of 1 lemon

Instructions:

1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.