Flatbread Pizza with Chicken, Spinach and Goat Cheese
Image by: Jenni Hollingsworth-Evras

Ingredients:
2 naan flatbreads
1 pound cooked chicken breast, cut into 1-inch chunks
4 cups baby spinach
3 garlic cloves, minced
Salt and pepper, to taste
Red pepper flakes, to taste
1 tbls. avocado oil (or EVOO)
1 oz. goat cheese
1⁄2 cup mozzarella cheese, grated
2 tbls. parmesan cheese, grated

Directions:
Preheat oven to 400 degrees.

Heat your non-stick pan over medium heat.

Add the 1 tbls. oil to the frying pan.

Cook the chicken in the pan with the oil. Add seasonings to your liking.

Once chicken is cooked, remove from the pan, leaving remaining oil in the pan.

Add half of the spinach to the pan and sauté until wilted, about 2 minutes.

Add the minced garlic, salt, pepper, red pepper flakes and the rest of the spinach to the frying pan. Sauté until all is wilted, about another 2 minutes. Remove from heat and set aside.

Place flatbread on a baking sheet, pizza pan or pizza stone.

Evenly spread the spinach mixture over the two flatbreads. Evenly distribute the chicken over the spinach mixture. Next, sprinkle the mozzarella and parmesan evenly over the two flatbreads.

Add about six dollops of goat cheese over each flatbread.

Bake in the oven for 5 minutes; then turn the broiler on until the cheese is melted and slightly browned.

Notes:
If you like, you can also drizzle a little EVOO or avocado oil over the flatbreads before serving.

I used goat cheese purchased from Pecan Hill Farms at the Smyrna Depot Farmers Market, but you can use your favorite goat cheese.

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For local spinach, garlic, goat cheese and an abundance of other fresh, locally grown fruits and vegetables, visit the Smyrna Depot Farmers Market every Saturday morning through Sept. 20 in downtown Smyrna, Tennessee.