Ingredients

• Nonstick aluminum foil
• 4 oz Gruyère (or fontina) cheese
• 1 medium red onion
• ½ cup pitted Kalamata olives
• ¼ cup basil pesto
• 2 soft flatbreads (or large naan)
• 2 cups shredded cooked chicken

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Slice cheese and onion thinly; chop olives coarsely.
2. Arrange flatbreads on baking sheet; top evenly in this order: pesto, chicken, onions, olives, and cheese.
3. Bake 8–10 minutes until cheese melts and chicken is 165°F. Cut and serve.

Chef's Tip: Flatbreads make great hors d’oeuvres. Cut ingredients into bite-size pieces before topping flatbreads, then cut finished flatbreads into small squares for serving.

Ingredients

• Nonstick aluminum foil
• ½ cup roasted red peppers
• 1 red onion
• 1 yellow squash
• ½ small eggplant
• 4 oz sliced fresh baby portabella mushrooms
• ¼ cup extra-virgin olive oil
• ½ teaspoon dried Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 soft flatbreads (or large naan)
• 3 tablespoons hummus
• 8 oz sliced mozzarella cheese

Steps

1. Preheat oven to 425°F. Line 2 baking sheets with foil. Cut red peppers into strips. Cut onion and squash in half; slice onion, squash, and eggplant thinly.
2. Place bell peppers, onions, squash, eggplant, and mushrooms in medium bowl. Add olive oil, Italian seasoning, salt, and pepper; toss to coat. Spread in single layer on 1 baking sheet. Bake 15–20 minutes until vegetables are tender.
3. Meanwhile, slice mozzarella thinly. Arrange flatbreads on remaining baking sheet; top evenly with hummus. Divide roasted vegetable mixture between flatbreads; top with cheese and bake 8–10 minutes until cheese melts. Cut and serve.

Chef's Tip: Flatbreads make great hors d’oeuvres. Cut ingredients into bite-size pieces before topping flatbread, then cut finished flatbreads into small squares for serving.