Barbeque Chicken, Potato and Mushroom Flatbread

Photo by Michael Piazza / Styled by Catrine Kelty

This is a complete meal in itself, and very adaptable to the ingredients you have on hand. The boiled potatoes can be replaced with a thin layer of mashed potatoes if you have some left over. You could use pulled pork in place of the chicken and you can skip the mushrooms altogether by adding more onions and meat. An ear of corn, kernels cut from the cob, is delicious sprinkled on top. If you want that “Buffalo chicken” flavor, add some hot sauce at the end, use blue cheese instead of cheddar and top with the celery salad.

Makes 2 flatbreads

6–8 small cooked potatoes, sliced ¼ inch thick
3 tablespoons butter (divided)
1 tablespoon extra-virgin olive oil
3 cups mushrooms, thinly sliced (I like a mixture of shiitake and oyster, preferably locally grown)
1 onion, sliced (about 1 cup), or 3 slivered scallions
1–1½ cups cooked chicken or roast pork, shredded
½ cup of your favorite barbecue sauce
1 cup shredded sharp cheddar cilantro leaves (optional)
1 recipe Grilled Flatbread dough

Melt 2 tablespoons butter with 1 tablespoon olive oil in a large sauté pan. Sauté the onion until soft, about 5 minutes. Add the mushrooms and remaining 1 tablespoon butter and cook until mushrooms begin to brown and crisp in the fat. Set aside until ready to use.

Mix the shredded chicken with the barbecue sauce and set aside.

When ready to make your flatbread, follow the instructions for the Grilled Flatbread recipe, but after you’ve grilled 1 side, instead of flipping the dough transfer it to a sheet pan, grilled side down. Brush the uncooked side with olive oil and turn back over on the sheet pan, grilled side up.

Spread 1 to 2 tablespoons of barbecue sauce on each flatbread. Divide the sliced potatoes between them and layer on the sauce. Divide the mushroom-onion mixture on top of the potatoes. Add the chicken and sprinkle with the cheese.

Carefully, with the help of a large spatula, transfer the flatbread back to the grill. Cover and bake for another 3 to 5 minutes, checking to make sure the bottom does not burn while the top gets warmed and the cheese melts.

When done, transfer to a cutting board, sprinkle with cilantro leaves (if using) and cut into pieces to serve.

This recipe appeared in the Summer 2020 issue as part of a larger story on The New Pizza Night.