Banh Mi-Style Flatbread with California Grapes
Baked pizza dough is spread with a garlicky mixture of sautéed chicken, lemongrass paste and soy sauce — then topped with a sweet and tangy fresh salsa made with green grapes, shredded carrots, cilantro, jalapeño and rice vinegar.
1 (14-ounce) package prepared pizza dough
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon lemongrass paste
12 ounces chicken breast, cut into 1/2-inch pieces
2 tablespoons low-sodium soy sauce
1/2 cup shredded carrots
Pinch of granulated sugar
1 tablespoon rice vinegar (unseasoned)
2 cups halved green seedless California grapes
1/4 cup coarsely chopped fresh cilantro
1 jalapeño pepper, very thinly sliced (remove seeds for less heat)
- Roll the pizza dough into a 10-by-14-inch rectangle on a lightly floured board. Transfer it to a baking sheet. Bake at 450°F (230°C) for 8 to 10 minutes, or until lightly browned.
- Meanwhile, heat the oil in a medium skillet, and stir in the garlic and lemongrass paste; cook for 1 minute. Add the chicken and soy sauce; stir-fry over medium-high heat until the chicken is cooked through.
- Place the carrots in a small bowl and stir in a pinch of sugar and the vinegar.
- Spread the chicken mixture over the baked dough then sprinkle it with the carrots, grapes, cilantro, and jalapeño slices. Cut the flatbread into 8 square pieces.
Makes 4 (2 slice) servings.
Nutritional Information Per Serving (1/4 of recipe; 2 slices): Calories 418; Protein 22 g; Carbohydrate 55 g; Fat 12 g (Sat. Fat 2g); 27 percent Calories from Fat; Cholesterol 44 mg; Sodium 357 mg; Potassium 508 mg; Fiber 2 g.
Recipe and photograph provided by California Table Grape Commission via Brandpoint Content; Copyright 1996-2014.