Cooking Shows with Pampered Chef are great fun and Chicken, Tomato and Basil Flatbread is a firm favourite for Hosts to choose as a recipe. I love it when a Host chooses to make this recipe and the Guests always enjoy making it.
It’s so easy to make and the results far outweigh the effort to make it …..
- You can pre-prepare the flatbread by making a pizza dough earlier (as it has to have time to rise anyway).
- You can prepare the other ingredients and leave them in Prep Bowls until you are ready to pop into the oven.
- It’s great ‘fun’ to make. And if you are using Pampered Chef products, then it’s really easy as all of the products are practical to use and meant for the job.
- It looks good, something that looks this tasty and colourful surely can’t be healthy too!
- And …. it is a taste sensation!
I like it for all of the above reasons, but especially because the guests at a Cooking Show enjoy making this, with all of the aromas of the ingredients releasing when they prepare it and they realsie how easy the products make the preparation of this delicious recipe.
My 2 favourite products to use in this recipe are:
The Baker’s Roller® as unlike when using a rolling pin, the dough does not stick to the roller and also becuse you can put the dough directly on/in the stoneware/dish you are using and roll out to fit (without it sticking or breaking up).
The Food Chopper as and you can chop nuts, onions, peppers, ‘ice’ and all of your choppable ingredients – it simply does all of your chopping very quickly and cleanly and keeps them together. You can turn up side down and add nuts and then seal them in with the special silicone safety lid (which not only keeps the ingredients in – it keeps the sharp blade from small hands, so is safe for children to use). You don’t have to use the lid and can continue to chop at will directly onto your Cutting Board, which is also silicone based and hygienically clean to use.
Of course all of these products can go in the dishwasher – I intensely dislike handy gadgets that take longer to clean, than the time they save!!!
*Please remember Stoneware cannot go into the dishwasher, but is extremely easy to clean with just water (and no detergent – I kid you not!)
And so, here’s the recipe ….
- 2 small vine-ripened tomatoes (about 100 g total weight), thinly sliced
- 2 tablespoons plus 1⁄2 teaspoon olive oil, divided
- 1 packet (145 g) pizza base mix
- 100–125 ml warm (hand hot) water
- 20 g pecan halves
- 50 g Parmigiano Reggiano cheese, divided
- 75 g Provolone Piccante cheese, grated, divided (any strong cheese you like and can grate is OK)
- 100 g skinless, boneless cooked chicken breast, diced
- 2 teaspoons finely chopped fresh basil leaves
- 1 clove garlic, pressed
Preheat oven to 220°C/fan 200°C/Gas 7. Line a plate with kitchen paper, place sliced tomatoes on lined plate and blot tops with kitchen paper; set aside.
Brush Medium Bar Pan or Medium Round Stone with 1⁄2 teaspoon olive oil using Chef’s Silicone Basting Brush; set aside. Place pizza base mix in Stainless 4-Litre Mixing Bowl; add enough warm water, mixing to form a soft dough. Knead dough on lightly floured surface 5 minutes or until smooth. Place pizza dough onto centre of prepared bar pan; roll dough out to cover base of pan using Baker’s Roller®. Set aside in warm place 15 minutes. Bake 12–14 minutes or until golden brown.
Meanwhile, finely chop pecans on Cutting Board using Food Chopper; grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater (or Microplane® Zester). Combine pecans, half of the Parmigiano Reggiano cheese, 50 g of the Provolone cheese, the diced chicken, basil, garlic pressed with Garlic Press and remaining oil in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.
Remove bar pan from oven to Stackable Cooling Rack. Sprinkle baked base with remaining Parmigiano Reggiano cheese; top evenly with sliced tomatoes, chicken mixture and remaining Provolone cheese to within 5 mm of edge of base. Bake 6–8 minutes or until cheese is melted. Remove from oven. Cut flatbread into portions using Pizza Cutter; let stand 2 minutes. Transfer to serving plates or napkins using Mini-Serving Spatula; serve warm.
Serves 12 as an appetizer (or 6 greedy guests!)
Nutrients per serving:
Energy 769kJ/183kcal; Protein 8.7g; Carbohydrate 19.7g; Sugars 1.5g; Fat 8.3g; Saturated Fat 2.5g; Fibre 0.9g; Salt 0.5g
The image of the flatbread at the side of the Ingredients is from The Purple Kitchen. Helen was the Host at a show I was training at and this is what she and her guests prepared. It looks lovely, I’m sure you’ll agree and I know that Helen had a great time. It was lovely to drop in on your website Helen, there are some lovely recipes to share there.
There are of course lots of recipes on The Pampered Chef website for you to choose for your own Cooking Show. If you live in Lancashire, I’d be happy to host your show for you – pop over to my Personal Pampered Chef website or leave me a comment to get back to you.