Alsatian-Inspired Bacon, Chicken and Leek Flatbread
With Pear Side Salad
Alsace, France, borders Switzerland and Germany. With those borders, Alsatian food benefits from fabulous flavours from each country. This flatbread is known as "Tarte Flambee" or "Flammekueche," and layers a creamy spread with onions and smoky bacon. We've swapped the onions for silky leeks. On the side, we've loaded this salad with pickled shallots, sweet and crisp pears and hearty whole grain mustard.
Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Chicken tenders • Pear • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Leek • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
100 g
Bacon Strips
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
1 unit(s)
Leek
1 unit(s)
Pear
56 g
Spring Mix
7 g
Parsley
1 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
½ tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Lightly oil both sides of the dough.
- Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 portions, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place for 8-10 min.
- While dough rests, thinly slice leek. Using a strainer, rinse leeks to wash away any hidden dirt.
- In a medium bowl, combine cream cheese, sour cream and half the mustard.
- Heat a large non-stick pan over medium.
- Meanwhile, cut bacon into 1/2-inch pieces.
- When hot, add bacon. Cook for 3-5 min, stirring until almost crispy.** (TIP: Bacon will continue to crisp on the flatbread in step 4.)
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat in pan.
- Reheat the pan with bacon fat over medium. When hot, add leeks. Season with salt and pepper. Cook, stirring often, until tender, 3-5 min. Remove from heat.
- With oiled hands, stretch dough again into a large oval shape, about 1/2-inch thick. (NOTE: Dough should now hold its shape.) Spread cream cheese mixture over dough, leaving a 1-inch border. Sprinkle leeks and bacon over sauce.
- Bake in the middle of the oven for 14-18 min, until browned and crisp. (NOTE: For 4 servings, bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Meanwhile, in a large bowl, combine remaining mustard, 1/2 tbsp (1 tbsp) vinegar and 1 tbsp (2 tbsp) oil.
- Core, then cut pear crosswise into 1/4-inch slices.
- Add pear and spring mix to bowl with dressing. Season with salt and pepper. Just before serving, toss to combine.
- Finely chop parsley.
- Thinly slice chicken.
- When flatbread is done, in a small microwaveable bowl, melt 1 tbsp (2 tbsp) butter for 30 sec.
- Brush butter onto dough's border.
- Sprinkle parsley over top, then let sit for 2-3 min. Cut flatbread into slices.
- Divide flatbread and salad between plates.
- Top flatbread with chicken.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Thinly slice chicken. Top flatbreads with chicken.