Chicken Mushroom Alfredo Flatbread

This flatbread is second to NAAN and I think everyone KNEADS more of it  in their lives. It's not a PAIN to make and in regards to toppings there's no such thing as a HALF-BAKED idea. Don't BAKE a fool of yourself! Freeze a BUNch and pull out what you KNEAD when you KNEAD it. No matter how you SLICE it, I DOUGH think you will love this dish.

Alright, I am almost punned out. Without further A'DOUGH, I give you the Chicken Mushroom Alfredo Flatbread.

CHICKEN MUSHROOM ALFREDO FLATBREAD:

1 Flatbread recipe, click here

1 pound of chicken, grilled or baked or rotisserie

Olive oil

1 tablespoons of unsalted butter

1 clove of garlic, grated

1/2 cup of heavy or light cream

1 cup of grated Pecorino Romano or Parmesan cheese

3/4 teaspoon of grated nutmeg

8 ounces of baby portabello mushrooms, cleaned and sliced

2 large handfuls of fresh spinach

6 ounces of mozzerella cheese

Preheat the broiler to low.

In a large pan over medium-high heat, drizzle about a tablespoon of olive oil around the pan and add the mushrooms. Saute for 2-3 minutes.

Add the handfuls of spinach and cook for another minute.

After 1 minute, add the butter and the garlic and cook for another minute.

Pour in the cream and give it a good stir. Reduce the heat to low and let simmer for a minute or two.

Add the cheese, nutmeg, salt and pepper to taste.

Remove the sauce from the heat and set aside.  Place a piece of flatbread on a baking sheet and start building. Add a heaping scoop of the mushroom, spinach sauce to the top of the flatbread. Top with pieces of chicken and mozzarella cheese.

Place the baking sheet under the broiler until the cheese is nice and melty. Then dig in!