Pizza with Panache

CALIFORNIA GRILLED CHICKEN FLATBREAD

Makes: 4 appetizer servings Hands-on time: 40 min. Total time: 40 min.

½ cup mayonnaise

1 tbsp. garlic, chopped

1 tbsp. lemon juice

3 medium-size tomatoes, diced

½ medium-size red onion, finely diced

1 jalapeño pepper, seeded and minced

3 tbsp. fresh lime juice

2 tbsp. cilantro, finely chopped

½ tsp. Kosher salt

1 (12-in.) flatbread, prebaked

¼ cup prepared marinara sauce

1½ cups mozzarella, shredded

1 (5- to 6-oz.) grilled chicken breast, diced

2 tbsp. cooked applewood-smoked bacon, diced

1½ tsp. Parmesan cheese, grated

¼ avocado, peeled, seeded and sliced

Chopped cilantro

1. Preheat oven to 425º. Whisk together mayonnaise, garlic and lemon juice; set aside.

2. Combine tomatoes and next 5 ingredients; set aside.

3. Place flatbread on a lightly greased baking sheet; spread evenly with marinara sauce. Top with mozzarella, grilled chicken and bacon. Bake 8 to 10 minutes or until cheese is melted and golden. Transfer flatbread to cutting board. Drizzle with about 2 tbsp. each reserved mayonnaise and tomato mixtures. Sprinkle with Parmesan cheese.

4. Cut flatbread in 4 equal pieces; cut each piece diagonally into triangles to form 8 pieces. Top with avocado slices and chopped cilantro. Serve immediately.