Chicken and Peach Flatbreads

I'll be the first to admit that I struggle with learning how to relax.  It sounds really silly when I say it out loud but because everyone can relax - right?  After all, I've got lots of things that I like to do simply for fun, the problem is that I wouldn't necessarily describe them as relaxing.  Hiking, kayaking, paddle boarding, exercising, baking, cooking, gardening, and taking pictures are all things that I enjoy but none of them are inherently relaxing.  Believe it or not, I do enjoy some activities that require me to sit down like sewing and playing the piano but those would definitely fall into a more arduous category because I'm not very proficient at either.  

You've probably figured out by now, based on my list of activities that I enjoy, that I'm not a very good movie watcher or reader either.  If I start a good book, I feel compelled to put aside all of my daily tasks and sequester myself in a room on a reading marathon until I finish it.  I wish that I was the kind of girl who could pick up a book every evening and read one chapter before bed but ... I'm not.  

I have a tendency to spend my day moving from one activity to another so quickly that I have to remind myself to breathe, relax and enjoy each moment.  Why is it that the older I get, the faster time seems to pass? 

Dinner is really the perfect time for me to practice my relaxation skills.  I spend a lot of time on my feet and there are days when dinner is the very first chance that I get to sit in a chair all day long.  Learning how to slow down and relax and enjoy my dinner is a process and quite honestly, some nights I do better than others.   These Chicken and Peach Flatbreads are definitely one of those meals that are meant to be savored and appreciated.  The complex blend of flavors is unique and best enjoyed with a glass of chilled white wine.  

Chicken and Peach Flatbreads
3 prebaked pizza crusts
2 Tablespoons olive oil
3 Tablespoons ricotta cheese
2 garlic clove, minces
1/2 teaspoon lemon zest
1/4 teaspoon pepper
2 cups shredded rotisserie chicken 
1 cup sliced peaches
1 1/2 ounces fresh mozzarella, sliced thin
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1 Tablespoon balsamic glaze
​Fresh basil leaves, torn
​

Brush both sides of pizza dough with oil and place on baking sheet.  

Combine ricotta, garlic, lemon zest and black pepper. 

Spread evenly over 1 side of each crust. 

Top with shredded chicken. 

Top with peach slices. 

Lay sliced mozzarella cheese on top. 

Bake 15 minutes at 425. 

Remove from oven.  Sprinkle with salt and pepper. Drizzle with balsamic glaze.

Sprinkle with torn basil leaves. 

Slice and serve with a green salad. 

I don't know why I've been on a flatbread kick lately but I just can't get enough of these thin crispy pizzas.  I've been experimenting with all kinds of different flatbread toppings.  I love the traditional margherita flatbread with basil and mozzarella but I also like trying new and unique toppings.  This peach and ricotta topped flatbread may not be your cup of tea but I hope that it inspires you to find your own unique flatbread style.  If you come up with an original creation - send me your idea - I'd love to try it.  

Ciao!

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