Chicken Shawarma Flatbread Pizza
When shawarma and pizza fall in love, this is their delicious little secret.
Ingredients
Scaled from 2 2 servings (approx. 1 flatbread pizza each)
- 2-4 flatbreads (pita or naan)
- 3 T toum whipped garlic (or pureed roasted garlic and oil)
- ½ c Market House feta, crumbled
- ⅓ c Kalamata olives
- ¼ c Divina roasted tomatoes (Mezze Bar), or fresh tomatoes
- ¼ c pickled red onion
- ¼ c pickled banana peppers or pepperoncini
- 1 c lettuce or spinach
- ½ c tzatziki
Instructions
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Combine chicken with olive oil, lemon juice, garlic and spices in sealable plastic bag or container. Chill 1-4 hours up to overnight.
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Preheat grill (or oven). Cook chicken breast slowly on covered grill or on sheet pan in 350F oven to 165F internal temp. Let rest 5 min. before slicing thinly.
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Meanwhile, have flatbreads ready, spread a thin layer of toum over each and top with feta, sliced chicken, olives, tomatoes, pickled red onions and peppers, then grill or bake until warmed through, 6-8 min.
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Pull pizzas from heat and top with chili crisp, Garlic Tahini Plant Bomb Sauce, and arugula. Serve immediately with tzatziki alongside.
Nutrition
Per serving
| Calories | 887 |
|---|---|
| Fat | 66 |
| Saturated fat | 24 |
| Trans fat | 0 |
| Unsaturated fat | 37 |
| Cholesterol | 81 |
| Sodium | 1328 |
| Carbohydrates | 107 |
| Fiber | 8 |
| Sugar | 16 |
| Protein | 84 |