Ingredients:

  • 2 large rectangular flatbreads
  • 1.5 cups cooked chicken breast, shredded
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp dried oregano
  • 0.33 cup hummus
  • 0.5 cup roasted red peppers, sliced
  • 0.25 cup Kalamata olives, pitted and halved
  • 0.25 cup red onion, thinly shaved
  • 0.5 cup cherry tomatoes, halved
  • 0.5 cup feta cheese, crumbled
  • 1 cup shredded mozzarella cheese
  • 0.5 cup fresh arugula
  • 1 tbsp balsamic glaze
  • 1 pinch freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Allow it to come to temperature for at least 10 minutes to ensure even heat.
  2. Combine the olive oil and dried oregano in a small bowl. Whisk them together until the oregano is fully coated.
  3. Brush the flatbreads lightly with the oregano oil, making sure to hit the very edges.
  4. Spread the hummus evenly across the flatbreads, leaving a half inch border. This acts as our glue and moisture barrier.
  5. Distribute the shredded chicken over the hummus. Press it down slightly so it nests into the spread.
  6. Layer the mozzarella cheese over the chicken.
  7. Arrange the roasted red peppers, Kalamata olives, and cherry tomatoes on top. Don't overcrowd; we want the heat to circulate.
  8. Scatter the thinly shaved red onions and crumbled feta over the very top.
  9. Bake for 10 minutes on the middle rack until the mozzarella is bubbling and the edges are golden.
  10. Check the bottom with a spatula. It should be firm and hold its shape when lifted.
  11. Remove from the oven and let it sit for 2 minutes. This allows the cheese to set so the toppings don't slide off.
  12. Top with fresh arugula and a generous drizzle of balsamic glaze.
  13. Finish with black pepper and slice into triangles or rectangles. Serve immediately while the base is still loud and crunchy.