Rotisserie Chicken Flatbread

Serves 1

Ingredients for Rotisserie Chicken Flatbread

1 14"x5.5" oval Flatbread
2 fl. oz Watercress Pesto (See Page Recipe under Sauces)
1½ oz Mozzarella, shredded
1½ oz Rostisserie Chicken, hand shredded
¾ oz Roasted Red Peppers, ½” strips
¾ oz Roasted Yellow Peppers, ½” strips
½ oz Watercress, picked leaves
½ tsp Lemon Oil Vinaigrette (See Page under Sauces)
¼ oz Pecorino Romano, shaved
¼ tsp Black Pepper, coarse ground
1 pinch Seas Salt, for garnish
¼ tsp Herb Oil

Method for Rotisserie Chicken Flatbread

• Spread pesto on flatbread leaving ½" of crust showing.
• Sprinkle mozzarella cheese, chicken and roasted peppers and cook in brick oven for 4-5 Minutes until crust is crispy and cheese is bubbly.
• Remove from oven.
• Toss watercress in lemon oil vinaigrette.
• Top flatbread with dressed watercress, pecorino, salt and pepper.
• Brush crust with herb oil and cut into 6 pieces to serve.