Servings: 2 to 4
Prep time: 20 minutes
Cook time: 3 to 5 minutes in a pizza oven or 10 to 15 minutes in a conventional oven
Ingredients
- 1 ball of JG pizza dough
- 15 ml (1 tbsp) olive oil
Topping
- 2 chicken skewers
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) balsamic vinegar
- 1 clove garlic, minced
- 2 red bell peppers, roasted and cut into strips
- 125 ml (½ cup) mayonnaise
- 500 ml (2 cups) arugula
- 125 ml (½ cup) freshly grated Parmesan cheese
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) lemon juice
- Salt and pepper to taste
Preparation
- Remove the JG pizza dough from the refrigerator after letting it rest for 24 hours, and let it come to room temperature for 1 to 2 hours on the counter.
- Roll out the dough into a large round or oval shape.
- Pour the olive oil into the center, then fold the dough over itself to form a tightly sealed sandwich.
- Bake in a preheated pizza oven for 3 to 5 minutes, until the dough is puffed, golden, and cooked through, or bake in a preheated oven at 550°F for 10 to 15 minutes.
- Toss the chicken skewers with olive oil, balsamic vinegar, garlic, salt, and pepper.
- Grill on the barbecue or in a skillet until the chicken is fully cooked, then remove the meat from the skewers.
- Season the bell peppers with a little olive oil, garlic, salt, and pepper, then roast them in the oven or on the barbecue until tender and lightly charred.
- Once out of the oven, carefully open the flatbread sandwich.
- Spread the inside generously with mayonnaise, then add the grilled chicken and red peppers.
- Toss the arugula with olive oil and lemon juice, then place it on top.
- Finish with grated Parmesan, season with salt and pepper to taste, close the sandwich slightly, and serve immediately.
