BBQ Chicken Flatbread in the Xcelerate Oven
Cooking flatbread pizza is made easy with the Xcelerate Hi-Speed oven. Using fresh ingredients, this pizza can be assembled ahead of time and simply popped into the oven for two minutes.
From airport kiosks to college campuses, this flatbread recipe can be used to cook food right in front of the customers -- giving them a meal straight from the oven.
- 8 oz. roasted chicken breast
- 8 oz. shredded mozzarella cheese
- ½ x pickled red onion - sliced
- 4 house-pickled jalapeno pepper slices
- 1 cups Memphis-style barbecue sauce
- La Brea traditional naan flatbread
Preheat the XL-400 Xcelerate oven to 525 degrees.
Pull chicken breast apart by hand into bite size pieces and place into a small bowl. Add ½-cup of Memphis-style barbecue sauce and mix to coat all the pulled chicken evenly.
Top the Naan flatbread with cheese and pulled chicken evenly across the entire flatbread. Place on the panini grill and put in oven. Bake for two minutes with the fan speed set at 70 percent and the microwave at 20 percent.
Remove, add red onion and jalapeno peppers, and cut into four pieces. Serve.
This recipe was adapted for the Xcelerate Hi-Speed oven from La Brea Bakery.