Chicken, Asparagus And Mushroom Flatbread Recipe

Chicken, Asparagus & Mushroom Flatbread

Prep: 30 minutes

Bake: 15 minutes

Makes 6 servings

Ingredients

• 1 Tbsp cornmeal
• 2 cups plain flower
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp black pepper
• 80g butter
• ¾ cup cold water
• ¼ cup olive oil
• 1 cup sliced mushrooms
• 2/3 cup thinly sliced red onion
• 1 cup 5cm pieces thin asparagus
• 1 cup shredded cooked or barbecue chicken
• ¼ cup chopped fresh Italian parsley coriander or basil
• 1 Tbsp Dijon-style mustard
• 1 tsp chopped fresh thyme
• 1 1⁄2 cups shredded mozzarella and/or Swiss cheese (170g)

Method

1. Preheat oven to 260°C. Line a large baking sheet with foil, sprinkle with cornmeal. In a medium bowl stir together flour, baking powder, salt, and pepper. Using a pastry blender, cut butter into flour mixture until the mixture resembles coarse crumbs. Make a well in the center of the mixture. Add water and stir with a fork until combined. Knead dough a few times until smooth.
2. Divide dough in half. On a lightly floured surface roll each dough portion into a 36 x 13cm oval. Arrange dough ovals on the prepared tray. Brush each with 1½ tsp oil. Bake for 10 minutes or until flatbreads are light brown.
3. Meanwhile, for topping, in a 25cm frying pan heat the remaining 2 Tbsp oil over medium-high. Add mushrooms and onion. Cook, stirring for 3 minutes. Add asparagus. Cook stirring for another 3 minutes or just until tender. Remove from heat. Stir in chicken, parsley, mustard, and thyme.
4. Spread topping over flatbreads. Sprinkle with cheese. Bake 5 minutes more or until cheese melts. Serve warm.

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