Fusion Flatbread Pizza
Serving Size / Yield
- 1 whole deli-prepared barbecue chicken
- 5 C. water
- 1 can El Pato sauce
- 1 Tbs. Mexican oregano
- 2 tsp. cumin
- 1/2 tsp. ground cloves
- 1 small whole wheat naan
- 1 (8 oz.) can tomato sauce
- 1/2 ball mozzarella cheese, shredded
- 3-4 oz. shredded chicken
- 1 slice bacon
- 2 cloves roasted garlic, skinned
- 1/4 C. red onion, diced
- 2 Tbs. pineapple pieces, diced
- 1/2 fresh firm avocado, diced
- 1/4 C. fresh cilantro, chopped
- 1/2 tsp. red pepper flakes
To make the chicken, bone the chicken and place it in a pot with water and El Pato sauce. Cook over medium heat for 1 hour, or until the meat shreds easily and the liquid is mostly reduced. Shred the chicken and set aside.
To roast the garlic, wrap it in foil and bake for 10 to 15 minutes in an oven heated to 350 degrees.
Squeeze the garlic from its skin into a bowl and mash. Spread the creamy garlic across the surface of the naan bread. Spread some tomato sauce over the bread at your desired thickness. Shred the mozzarella ball into chunks and arrange them on top of the bread. Arrange 3 to 4 oz. shredded chicken over the top and tear the strip of bacon into chunks. Arrange the bacon, pineapple, and red onion over the top. Bake for 5 to 7 minutes at 350 degrees. Remove the pizza from the oven and add the cilantro and avocado. Sprinkle with red pepper flakes and other spices that are desired.