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Chicken, Brie, and Pear Flatbread

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Serves: 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

BEER PAIRING

Pair with an International Pale Lager, like Peroni Nastro Azzurro®

Refreshing and crisp, Peroni Nastro Azzurro is a great companion for this delicately balanced dish.

LEARN MORE

The bready malt flavors of Peroni Nastro Azzurro® perfectly match the baked flatbread, while the beer's sweetness complements the honey, contrasting the spiciness of the dijon mustard.

The crisp bitterness of the beer also helps to balance the sweetness of the pears. And that crisp carbonation? It helps cut through the rich, buttery brie in this dish.

Topics:
Main, Poultry, American, Fall, Winter

INGREDIENTS

Flatbread

1 14-ounce pizza dough, thawed

1 tablespoon extra virgin olive oil

1 rotisserie chicken breast, thinly sliced

4 ounces brie cheese, sliced

½ cup baby spinach

10 slices Bartlett pear, thinly sliced

Flaked sea salt

Ground black pepper

 

Dressing

2 tablespoons extra virgin olive oil

1 ½ teaspoons champagne or white wine vinegar

1 teaspoon Dijon mustard

½ teaspoon honey

PREPARATION

STEP 1

Preheat oven to 500°F.

 

STEP 2

On a well-floured work surface, roll dough into a 14-inch circle and brush with oil. Transfer to a baking stone or sheet. Bake for 10 minutes then remove from the oven and top with chicken, Brie, spinach, and pear. Return to the oven and bake until crust is golden and the cheese just begins to melt, about 5 minutes.

 

STEP 3

In a large bowl, combine olive oil, vinegar, mustard, and honey and whisk briskly until emulsified, about 1 minute.

 

STEP 4

Drizzle the dressing over the flatbread and season with a pinch of salt and pepper. Slice and serve.

Ingredients

INGREDIENTS

Flatbread

1 14-ounce pizza dough, thawed

1 tablespoon extra virgin olive oil

1 rotisserie chicken breast, thinly sliced

4 ounces brie cheese, sliced

½ cup baby spinach

10 slices Bartlett pear, thinly sliced

Flaked sea salt

Ground black pepper

 

Dressing

2 tablespoons extra virgin olive oil

1 ½ teaspoons champagne or white wine vinegar

1 teaspoon Dijon mustard

½ teaspoon honey

Preparation

PREPARATION

STEP 1

Preheat oven to 500°F.

 

STEP 2

On a well-floured work surface, roll dough into a 14-inch circle and brush with oil. Transfer to a baking stone or sheet. Bake for 10 minutes then remove from the oven and top with chicken, Brie, spinach, and pear. Return to the oven and bake until crust is golden and the cheese just begins to melt, about 5 minutes.

 

STEP 3

In a large bowl, combine olive oil, vinegar, mustard, and honey and whisk briskly until emulsified, about 1 minute.

 

STEP 4

Drizzle the dressing over the flatbread and season with a pinch of salt and pepper. Slice and serve.

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