I’ve been on AIP for over a year and a half and I’ve been paleo and gluten free for way longer than that and I have to tell you there is just something above putting topping on a crust and eating them that I can’t get over. I would eat a pizza this instant if you told me I wouldn’t get sick.
I have been having a lot of fun experimenting with summer flavors these past few months and this recipe was especially fun. There was just something so satisfying about putting together these light yet flavorful ingredients on a delicious flatbread. I felt like I should be enjoying it out in Tuscany with a glass of wine.
The best part about this recipe is that you can get fresh basil and fresh strawberries this time of year and it will just make the whole recipe that much more divine. I hope you enjoy it!
Strawberry Basil Chicken Flatbread (AIP/Paleo):
2 TBS Olive Oil
1/2 tsp Sea Salt
1 TBS Olive Oil
1 TBS Fresh Squeezed Lemon Juice
1/2 Cup Shredded Chicken
4-5 Strawberries thinly sliced
3 TBS Fresh Basil shredded
1 TBS Balsamic Vinegar
Preheat oven to 350 degrees. Using the flatbread recipe above, follow the directions and create the dough and roll it out. If you’re using a cookie sheet leave the dough on your silpat or parchment paper and transfer it to a cookie sheet, or flip your crust onto a preheated pizza stone. Before baking rub 2 TBS olive oil evenly across the crust and sprinkle with sea salt. Bake for 8 minutes. Remove the crust from the oven and cover with your chicken, basil and strawberries. Then drizzle your balsamic vinegar over the top and bake for another 6 minutes. Removed from the oven and enjoy.