Chicken Flatbread Pizza: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Preheat oven to 350 °F.
In a small bowl combine turmeric, salt, cumin, and cinnamon. Divide seasoning mixture in half.
Coat chicken tenderloins with ½ of the seasoning mixture from step 2.
Place chicken tenderloins on a baking sheet lightly coated with nonstick cooking spray.
Bake for 12–15 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds.
Chop chicken into ½" pieces.
While chicken is baking, combine the remaining seasoning mixture with the yogurt. Set aside.
Heat oil on medium-high heat in a medium skillet.
Sauté onions for 3–5 minutes or until onions are tender.
Add garlic and spinach, and cook for 3 minutes or until spinach is wilted. Remove from the heat.
Slice each flatbread into 3 pieces.
Place flatbreads on a baking sheet coated with nonstick cooking spray.
Spread ½ Tbsp of seasoned yogurt from step 7 on each piece of flatbread.
Top each piece with ¼ cup cooked vegetables, 1¼ oz chicken, 2⅔ Tbsp tomatoes, and 1 Tbsp cheese.
Bake for 15–20 minutes. Heat to 140 °F for at least 15 seconds.
Serve 1 piece.Critical Control Point: Hold for hot service 140 °F or higher.
Ingredients (6 servings)
