This flatbread is about to shake up your pizza night with some seriously big flavors. WW friendly too, it's an indulgent meal that fits into your healthy lifestyle.
12ozMixed coleslaw w carrots or chopped red and green cabbage plus shredded carrots
1/2cupEdamameshelled
3/4cupShredded fat free mozzarella cheese
2tbspRanch dressingFat free
Instructions
Preheat oven to 375.
Crust:
Combine flour, baking powder, and salt in a bowl. Stir together. Add greek yogurt, scallions, and egg, and either by hand or using a stand mixer with a dough hook attachment, mix until your dough is uniform. Flour the outside of the dough, as well as your surface and rolling pin, as the dough will be sticky.
Line 9x13 baking sheet with parchment paper, silicone baking mats, or spray VERY well with cooking spray. Using a rolling pin, roll your dough out until it mostly fills the size of the baking sheet. Carefully transfer dough to baking sheet, and continue to roll/spread it until it roughly fills out the sheet. It's ok if it's not perfect!
Spray with cooking spray and bake for 20 minutes, until just lightly turning golden.
Chicken:
Chop your chicken into small pieces (roughly 1/2 inch cubes), and toss in salt, pepper, corn starch. Spray skillet with cooking spray and cook chicken over medium heat until fully cooked through. Remove chicken from heat, and toss with 2 tbsp sweet chili sauce. Set aside.
Vegetables:
In the same pan you cooked your chicken in, spray with cooking spray, add coleslaw mix (or cut up cabbage and carrot) and cook over low heat until the cabbage and carrot just begins to soften. Mix in 1 tbsp sweet chili sauce and remove from heat, set aside.
Prepare edamame according to package instructions (I usually buy it frozen and just microwave it). Remove edamame from pods, accumulating 1/2 cup.
Assembly:
Remove crust from the oven, and top with 1/4 cup of cheese, spreading evenly to create a base layer.
Top with edamame, cooked vegetables and chicken, ensuring you cover your flatbread evenly (I leave about 1/2 inch all the way around for a crust).
Top flatbread with 1/2 cup of shredded cheese. Bake at 375 for 5-7 minutes, until cheese is fully melted.
Top with chopped scallions, and drizzle with additional 1 tbsp sweet chili sauce and 2 tbsp fat free ranch. Cut into 8 large slices and enjoy!