What's For Dinner - Day 10

Mystery Ingredients
Canned chick peas
Canned baby corn spears
Prosciutto
Chicken Thighs
Flour Tortillas

Final Product
Mediterranean Flatbread Pizzas

Canned chick peas (reserve some of the liquid)

1 large garlic clove, minced

1 tbsp salt

1 tsp pepper

1 tbsp toasted sesame seeds

Canned baby corn spears

1/4 cup olive oil (maybe more)

Prosciutto

Chicken Thighs

2 chicken flavored bouillon cubes

Flour Tortillas

Shredded mozzarella cheese

Fresh basil, chopped

Preheat oven to 375 degrees.

In a food processor, place the chick peas, garlic, salt, pepper, sesame seeds, 3 baby corn spears, and 2 tbsp of the reserved chick pea liquid. Pulse until mixture begins to become smooth. With the food processor on, drizzle in the olive oil until the mixture is smooth, but not liquidy. Set aside. 

Poach the chicken thighs in a saute pan in 2 cups of water and the 2 bouillon cubes until cooked through. Remove from the liquid and set aside to cool. 

Spread a thin layer of the chick pea mixture on the flour tortillas. Chop the baby corn spears into coins and sprinkle over the tortillas. Shred the chicken over the tortillas. Chop the prosciutto into strips and sprinkle over the tortillas. Sprinkle the tortillas with the cheese and bake for 10 minutes until crispy.
Sprinkle with fresh basil and serve hot.

RATING: **** (4 out of 5 stars)