Southwest Chicken Flatbread

Name: Southwest Chicken Flatbread
Ingredients: 1 (1/4-ounce) package active dry yeast; 1 cup warm (105 to 115F) water; 1 teaspoon sugar; 2 tablespoons olive oil; 1 teaspoon salt; 2 1/2 to 3 1/4 cups all-purpose flour; 1 tablespoon Land O Lakes Butter, melted; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon garlic salt; 1/8 teaspoon ground red pepper (cayenne); 1 tablespoon Land O Lakes Butter, softened; 8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon garlic salt; 1/8 teaspoon ground red pepper (cayenne); 3/4 cup black beans, rinsed, drained; 1 cup shredded Monterey Jack cheese; 4 ounces (1 cup) crumbled queso fresco cheese; 1/2 cup thinly cut red onion strips; 1 cup halved grape tomatoes

22 ingredients

18 steps

Ingredients

1 (1/4-ounce) package active dry yeast
1 cup warm (105 to 115F) water
1 teaspoon sugar
2 tablespoons olive oil
1 teaspoon salt
2 1/2 to 3 1/4 cups all-purpose flour
1 tablespoon Land O Lakes Butter, melted
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon Land O Lakes Butter, softened
8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne)
3/4 cup black beans, rinsed, drained
1 cup shredded Monterey Jack cheese
4 ounces (1 cup) crumbled queso fresco cheese
1/2 cup thinly cut red onion strips
1 cup halved grape tomatoes

Directions

1

Heat oven to 425 degrees F. Spray 15x10x1-inch baking sheet with no-stick cooking spray; set aside.
2

Dissolve yeast in warm water in bowl; add sugar.
3

Let stand 5 minutes.
4

Stir in olive oil and salt.
5

Stir in flour until dough forms.
6

Cover; let rest 10 minutes.
7

Press dough, with floured hands, into 15x10-inch rectangle on prepared baking sheet.
8

Bake 5 minutes.
9

Combine all remaining crust ingredients in bowl.
10

Spread evenly over crust.
11

Continue baking 5 minutes.
12

Melt 1 tablespoon butter in 10-inch nonstick skillet until sizzling.
13

Add chicken, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/8 teaspoon garlic salt and 1/8 teaspoon ground red pepper; cook over medium heat, stirring occasionally, until chicken is no longer pink.
14

Stir in beans; remove from heat.
15

Sprinkle Monterey Jack and queso fresco cheese over hot, partially baked crust.
16

Spread chicken mixture over cheese.
17

Sprinkle with onions and tomatoes.
18

Continue baking 10-14 minutes or until edges are golden brown.