Smoked Gouda Flatbread Recipe
- Carbohydrate 15.3624150027041 g
- Cholesterol 105.768722727273 mg
- Fat 22.5648264905407 g
- Fiber 4.81349993381702 g
- Protein 33.1972875484397 g
- Saturated Fat 11.1070401299843 g
- Serving Size 1 1 Serving (284g)
- Sodium 522.270275472438 mg
- Sugar 10.548915068887 g
- Trans Fat 1.51886862960167 g
- Calories 391 calories
Step-by-step
- Roll out your flat bread dough as the instructions call for on the packaging.
- Feel free to make your own dough if you are not comfortable with buying from the store.
- I like to cut the rolled dough into two parts, making two smaller flat breads as opposed to one large wide one.
- Chop up your tomatoes and avocados and bell peppers.
- Sauté the peppers and spread evenly over dough.
- Start cooking the chicken in the remaining oil.
- Cook for about 3-4 minutes on each side, depending on size of chicken breast.
- Spread out the tomatoes, avocados and frozen corn on the dough.
- Chop up the chicken breast and spread evenly on top.
- You can shred the smoked Gouda directly on to the dough, spread out evenly.
- Pop in the over for the amount & temperature required by the dough instructions.
- Remove and serve after about 2-3 minute cooling!
A crisp, blistered flatbread crust yields to a heavy blanket of melted smoked gouda, punctuated by warm chicken, charred corn, and cool chunks of avocado. Achieving this texture relies entirely on moisture control. Water released from fresh vegetables like tomatoes and avocados during baking can quickly turn a promising crust into a soggy failure. To prevent this, dice the vegetables uniformly and salt them lightly on a paper towel for 10 minutes to draw out excess surface liquid before assembly. Smoked gouda melts into a semi-fluid, elastic layer when subjected to baking temperatures around 400 degrees Fahrenheit, but high moisture from the toppings will prevent the cheese from bonding securely to the dough. Sautéing the diced red bell peppers until their water content evaporates concentrates their flavor and protects the structural integrity of the flatbread base. Cold toppings like avocado should be added immediately after baking so they warm through without cooking down into mush. Leftovers can be wrapped tightly in foil and refrigerated for up to 48 days, though reheating requires a hot oven rather than a microwave to restore the crust's original crunch. Avoid stacking the components too thickly, as excess weight prevents the dough center from baking through evenly.
