Grilled Onion & Chicken Flatbread

Ingredients

2 tablespoons extra-virgin olive oil
1 garlic clove, peeled and smashed
1 3-inch sprig rosemary
1 medium white onion, peeled and cut into wedges
1 small red, yellow, or orange bell pepper
4 ounces white button mushrooms
1 pound pizza dough
½ cup finely shredded white cheddar or gruyere cheese
½ cup chopped leftover rotisserie chicken
Flake sea salt
Ground black pepper

Preparation

Warm the olive oil in a small skillet over medium-high heat for 2 to 3 minutes. Add the garlic clove and rosemary and remove from the heat. Let cool for 15 minutes. Discard the garlic and rosemary.

Preheat the grill to 425 degrees F.

Reserve a ½ tablespoon of the infused oil. Brush the onion wedges, pepper, and mushrooms with about a ½ tablespoon of the oil. Grill the vegetables for 5 minutes, until they begin to soften.

Once cool enough to handle, slice the mushrooms. Pull away any loose skin on the pepper, discard the stem and seeds, and chop. Separate the onion into slices.

Roll or stretch the pizza dough to about 12 inches. Grill for 3 minutes, until the bottom is browned and it easily lifts from the grill. Transfer it to a baking sheet, flipping it so the grilled side is up.

Brush the crust with the remaining oil. Top it with the cheese, vegetables, and chicken. Sprinkle with salt and pepper.

Per serving: About 518 cal, 24 g pro, 38 g carb, 30 g fat, 50 mg chol, 824 mg sod, 4 g fiber.