by Ellen Andre

In researching the origins of flatbread, I was surprised to learn it’s estimated to have started over 30,000 years ago in ancient Egypt.

Of course, many countries have a version of it including Indian or Pakistani naan, Greek and Syrian pita bread, Mexican tortillas and others.

The methods for making them vary from culture to culture.  The naan bread for example is made in a tandoor which has hot coals at the bottom and reaches 900 degrees, much hotter than a normal oven.

This very “easy to make” flatbread dinner will change your mind when you think of having to make it.

Flatbreads can be changed up and reinvented with every new ingredient you decide to try on top.  You can make it all assorted chopped veggies,  you can use hamburg or even try a white alfredo sauce with chopped broccoli as an option.

Ingredients
Preheat oven to 400 degrees.
1 large boneless chicken breast (cut into 1/2 cubes)
1 large rectangular pre-made flatbread such as Brooklyn Bred or Stonefire
1/2 c. jarred pasta sauce (any flavor, I like Tresca pomodoro)
1 c. baby spinach (pre-washed)
2 tbsp. good quality balsamic
8 oz. shredded mozzarella
4 oz. shredded parmesan

Cook the chicken pieces in small amount of olive oil in fry pan.  Season with salt and pepper and set aside.

Spread pasta sauce on flatbread, almost to the edges.  Spread raw spinach in one thin layer.  Drizzle balsamic all over.

Distribute the chicken pieces throughout.  Be sure to cut any pieces that are bigger than bite size.

Spread mozzarella and parmesan on top.  Bake on baking sheet in the oven for 20 minutes, cheese should be melted.

Wondering about a nice wine to pair with this?

If you are using red sauce I recommend a nice Italian wine such as Nero D’avola or Montepulcicano.

These are both easy-drinking and go well with just about anything.  A little more fruit forward than many other reds but perfect for this dinner.

Both under $20, our sweet spot.