Chicken, Dressed Baby Arugula and Garlic-Lemon Mayo Sauce Flatbread!

Our lastest Culinary Invention is this delish flatbread that we experimented in making!  We absolutely loved it!  It was spectacular!  In fact we are making it again tonight because we can't get enough!  LOL

Do you see that drip of awesome sauce right there!?!  Yup, the white one!  LOL  That is what inspired this dish!  The first time we had it was in a recipe from Blue Apron, the Japanese Okonomiyaki with Dressed Mizuna & Garlic-Lemon Sauce.  We made the Garlic-Lemon Sauce the same way and dressed the 85g Baby Arugula with Lemon Juice and a Drizzle of Olive Oil!  The flatbread is simply 4 oz. of Bread in 5 Master Dough per person formed into a rustic shape aka not perfect round like pizza.  Then I spread a thin layer of olive oil over the dough, sprinkled with salt and pepper and popped it in the oven to cook.  We also added 2 oz. of grilled chicken to each that we cooked while the bread was baking.  When the flatbread comes out of the oven we split the Garlic Lemon Sauce between the 2 breads, topped with half the dressed Baby Arugula each, and then the 2 oz. of sliced Chicken to finish it.  Tonight when we make this again I am going to add some of the green tops of scallions as the final touch!

This was out of this world garlicy goodness!

Zucchini "Pizza"

Well I had seen an idea for Zucchini "Pizza" on Pinterest but decided to do it my own way instead of following another person's preferred method.  I also had a very LARGE zucchini from the garden that I needed to use up.  You can still use them large though you have to scoop out the more mature middle with seeds.

While the oven was preheating to 400 I simply scooping out the middle, and coated the halves with olive oil, sprinkled with salt, pepper, and garlic powder.  Then added my fave pizza sauce, Mezzetta, and then added 56g which is 2 servings of shredded mozzarella cheese to each half, then I cut some pepperoni into quarters and only used 3 and a half slices total for each half.  Then I stuck them on a parchment paper lined baking sheet and cooked for about 15 min. till the fork could pierce them and then I transferred them to the broiler on low for 2 min.

I tell you the broiler does magical things!  LOL  The result was nice browned cheese, crispy pepperoni, and a nice tender-crisp zucchini flesh!  The favor was amazing, everything you love about pizza but meanwhile transforming zucchini in a new way!  The zucchini flavor was hidden by all the flavors and you just got really yummy pizza to eat!  I would do the same thing for normal size zucchini, simply adjusting the amounts of things, but it's nice that the larger one resembles French Bread Pizza!  And the middle was nice and oooy-gooy cheesy!

I will make this again and again!