Chicken Broccoli Alfredo Flatbread Recipe with Chelsey Crockett - Be Prepared - Emergency Essentials
Chicken Broccoli Alfredo Flatbread By: Chelsey Crockett Prep: 20 min | Cook: 10 min | 4-6 Servings


Crust: 3 Cups Emergency Essentials Honey White Bread, Roll, and Scone Mix 1 Tbsp. Active Dry Yeast 1 Cup plus 2 Tbsp. Warm Water 1 Tbsp. Extra Virgin Olive Oil Sauce: ½ Cup Emergency Essentials Alfredo Sauce Mix 1 Cup Cold Water Toppings: ½ Cup Emergency Essentials Shredded Mozzarella Cheese, rehydrated and drained ½ Cup Emergency Essentials Seasoned White Chicken, rehydrated and drained ½ Cup Emergency Essentials Freeze Dried Broccoli, rehydrated and drained 1-2 Tbsp. Fresh Diced Basil (optional)


Step 1: Make the Crust Preheat your oven to 500° F. Using the dough attachment on a blender, food processor, or stand mixer, combine 3 Cups of Bread Mix with 1 Tbsp. yeast and 1 Cup + 2 tbsp. warm water. Mix at a low to medium speed until the dough is smooth and elastic, about 3 minutes in a blender or food processor, or about 12 minutes with a stand mixer. Remove dough and pinch it into a smooth ball. Coat a ceramic or stainless steel mixing bowl with the tablespoon of olive oil, and add dough. Cover the bowl with a piece of plastic wrap, and then a clean kitchen towel. Let the dough rise for 15 minutes in a warm place. Step 2: Prep the Sauce Add a cup of water to a small saucepan, and then whisk in the ½ cup of alfredo mix to prevent lumps. Heat to a boil, stirring frequently. Allow the mixture to boil freely for about a minute and twenty seconds. Once the mixture is smooth and has thickened, pour it into a cool bowl to allow it to thicken even more. Step 3: Rehydrate Toppings and Chop Herbs Rehydrate the chicken by adding 1 cup of hot water to a ½ cup chicken in a small bowl. Let sit 5 minutes, then drain and dab with a paper towel to remove extra moisture. Rehydrate the broccoli by adding 1 cup of warm water to ½ cup broccoli in a small bowl. Let sit for 5 minutes, then drain and dab with a paper towel to remove extra water. To rehydrate mozzarella cheese, add 1 cup cold water to ½ cup cheese in a small bowl. Let sit 5 minutes, then drain and dab with a paper towel to remove as much water as possible. Chop basil finely and set aside. Step 4: Assemble Your Flatbread Roll half of the risen dough out onto a clean piece of parchment paper until it is rectangular and about ¼ of an inch thick. Spread about 4 tablespoons of alfredo sauce onto the raw crust, leaving about an inch around the edges. Add mozzarella cheese, chicken, broccoli, and basil. Lift the entire pizza by the parchment paper onto a jelly roll pan or pizza stone for baking. Step 5: Bake and Enjoy Bake the flatbread in the top 1/3rd of your oven for about 10 minutes, or until cheese has started to brown and the toppings have begun to caramelize. Slice with a pizza cutter and enjoy!

Tips for Success

  • Don’t forget to discard the oxygen absorbers when you open your Emergency Essentials cans!
  • Since each flatbread only uses half of the dough, you can make a larger flatbread that would feed around 8 people by rolling out the entire dough ball and then adding 8 Tbsp. Alfredo sauce and then 1 cup each of the chicken, broccoli, and cheese.
  • Extra dough can also be refrigerated for a few days or frozen for a few weeks for later use.
  • Extra sauce can be used as a dipping sauce for the flatbread, or stored in an airtight container in the refrigerator and used over pasta.
ChefFlatbreadPizzaRecipe chelsey crockett

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