Garlic and Herb Flatbread

https://beta.theloop.ca/food/recipes/garlic-and-herb-flatbread.html

INGREDIENTS

• 700 grams prepared pizza dough
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (115 g) unsalted butter, melted
• 3 cloves garlic, minced 
• 2 teaspoons (10 grams) fresh thyme
• 1 tablespoon (15 g) finely chopped parsley
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Divide pizza dough into eight pieces. Coat each piece with olive oil. Flatten and stretch dough into rough ovals.
2. In a small saucepan, over low heat, stir together melted butter, garlic, thyme and parsley.
3. Heat cast iron skillet over medium-high heat.
4. Working in batches of two, add dough to skillet and cook until no longer shiny, about seven minutes, flipping after five minutes and brushing with herbed butter. Repeat process with all remaining pieces.
5. Transfer cooked pieces to a rimmed baking sheet and brush unseasoned side with herb butter. Season with salt and pepper.

https://www.melskitchencafe.com/quick-and-easy-pizza-dough/

INGREDIENTS

•  1 cup warm water
•  1 tablespoon honey
•  1 tablespoon oil
•  1 tablespoon instant yeast
•  1 teaspoon salt
•  2-3 cups flour (see note)

INSTRUCTIONS

1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
3. Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

NOTES

I almost always use 1/2 or up to 3/4 whole wheat flour with good results - I let it knead for a few minutes longer. 

Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.

Thai chicken naan pizza

https://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 
  Peanut Sauce
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 2 tablespoons brown sugar
• ½ teaspoon Sriracha/Asian hot chili sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon dry basil
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup peanut butter (I like crunchy)
• 
  Toppings
• 2 cups shredded mozzarella cheese
• ⅛ red onion, thinly sliced
• ½ cup white bean sprouts
• ⅓ cup matchstick carrots
• roasted peanuts, chopped
• cilantro, chopped
• 
  Coconut Crema (optional)
• ½ of a 5.3 oz coconut yogurt
• 1½ tablespoons mayonnaise
• ½ teaspoons honey
• ½ teaspoon lime juice

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

Chicken margherita naan pizza

http://www.joyfulhealthyeats.com/grilled-chicken-margherita-pizza/#_a5y_p=3308581

Grilled Chicken:

• 1 large boneless chicken breast
• salt & pepper

Roasted Cherry Tomatoes:

• 1 pint of cherry tomatoes
• 1 teaspoon of olive oil
• salt & pepper

Remaining Ingredients:

• 2 whole wheat naan flatbreads
• 2 tablespoons of olive oil, {1 per naan}
• 1 garlic clove, minced
• 1 cup of mozzarella cheese
• ½ cup of fresh basil, chopped

1. Preheat oven to 400.
2. Place 1 pint of cherry tomatoes on a baking sheet, season with 1 teaspoon of olive, salt, and pepper.
3. Roast for 20 minutes.
4. In the meantime, season 1 large boneless chicken breast with salt & pepper.
5. Place on a medium high grill and grill each side for 5-7 minutes {or until no more pick}
6. Remove from grill and let rest, slice into thin pieces once chicken has cooled enough to touch.
7. Preheat oven to 350.
8. Place 2 whole wheat naan flatbreads on a baking sheet.
9. Evenly spread the following between the two naan flatbreads, 2 tablespoons of olive oil, 1 minced garlic clove, 1 cup of mozzarella cheese, sliced chicken breast, and roasted cherry tomatoes.
10. Bake pizzas for 8-10 minutes, until cheese is melted.
11. Remove from oven and sprinkle ½ cup of fresh chopped basil between the two pizzas.

Caramel Apple Pizza

1 batch sugar cookie dough
1 package cream cheese
1/2 c brown sugar
1/4 c peanut butter
3 medium apples
1/2 c caramel ice cream topping
* salted peanuts, chopped