Stone Fruit Flatbread Pizza
Prep Time - 15 minutes
Cook Time - 10 minutes
Makes 4 servings.
Chef's Note: For the best dough possible, purchase from your local pizzeria. You can purchase up to 24 hours in advance, store in a re-sealable bag in the refrigerator. Remove dough 20-30 minutes before ready to roll out.
- 1 (16 ounce) store-bought pizza dough
- 1 package CHEF’S CRAFT® Grilled Chicken Breast Chunks, cooked according to package directions
- 1 ripe peach, sliced
- 1 ripe nectarine, sliced
- 1 ripe plum, sliced
- 8 ounces goat cheese, softened
- 3 ounces cream cheese, softened
- 3 tablespoons olive oil
- Kosher salt
- Handful of fresh basil, thinly sliced
- Handful of fresh chives, chopped
Preheat oven to 450°F. Flour a pizza peel and roll and stretch pizza dough into a thin, even layer. Don’t worry about making a perfect circle. Prick dough all over with a fork to avoid flatbread puffing in the oven.
Bake on a pizza stone or large baking tray for approximately 10 minutes, or until crust is just cooked through and golden brown. Check on dough constantly while baking to make sure it’s not puffing up. If it is, just prick bubble with a fork and press down lightly.
While flatbread is cooking, whip together goat cheese, cream cheese, and olive oil. Season with Kosher salt.
Remove cooked dough from oven and let cool slightly.
Top flatbread with whipped goat cheese, grilled chicken breast chunks, and sliced stone fruit.
Sprinkle with fresh basil and chives. Slice and serve.