Chicken & Roasted Garlic Flatbread with Fontina, Spinach, and Red Pepper Pesto

Serves 4

• 1 Lb. Prepared Pizza Dough
• 8-12 cloves Garlic
• 3 Tbsp Olive Oil
• 2 Chicken Breast, boneless/skinless, trimmed of extra fat
• 1 Lemon, juiced (divide juice in half)
• 1 tsp. Dried Thyme
• 2 Tbsp. Olive Oil,
• 1 tsp. Kosher Salt
• 1 tsp. Black Pepper
• 1/2 Red Onion, sliced thin
• 4-6 oz. Fontina cheese, shredded or sliced thinly
• 4 cups Baby Spinach, washed and mostly dried
• 1 Tbsp. Olive Oil
• 1 tsp. Red Chile Flakes

Garnish:

• Parmesan Cheese
• Red Pepper Pesto (see recipe below)

Preheat the oven to 375F.

1. Combine Garlic cloves and 3 Tbsp Olive Oil in a foil pouch and roast about 30 minutes, or until garlic is soft.  Allow to cool and then mash garlic with the cooking oil making a paste.  This will be the sauce for your flatbread.
2. In a mixing bowl, whisk together the lemon juice, dried thyme, salt, pepper, and 2 Tbsp olive oil.  Add the chicken breast, turning well to coat.  Cover with plastic wrap and let marinate at least 20-30 minutes.
3. After chicken has marinated, heat a large saute pan over medium-high heat with 1 Tbsp oil.  Saute the chicken until golden brown on first side, then flip.  Cook 1-2 minutes more, then transfer to oven to finish cooking (about 10-15 minutes, or until internal temperature is 160F).  Remove from pan and allow to rest about 10 minutes, then slice thinly
4. Place the chicken saute pan over medium-high heat.  If needed, add 1 Tbsp oil, then carefully add in spinach (careful – the water left on the leaves may splatter), and the red chile flakes.  Use a wooden spoon to scrape up any bits of chicken that may have stuck to the pan.  Cook just until all leaves are wilted, then remove from heat.
5. Divide your Pizza Dough into 4 equal portions and roll each piece out on a well floured work-space into a long piece.  Spray a baking sheet with non-stick cooking spray (or lightly oil) and lay out the pieces across the pan, leaving room for them to expand.
6. Top each strip of dough with onion and bake 5 minutes.  Then remove from oven and add the cooked chicken, spinach, and fontina to each of the par-cooked flatbreads.  Return to oven and back 10-15 minutes more, until golden brown.
7. Remove from oven and drizzle with Red Pepper Pesto and some freshly grated Parmesan