Prep time: 15 minutes
Total time: 1 hour 30 minutes
Servings: 6 to 8 slices
Ingredients
- 1 head garlic
- 4 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tablespoons WOODHILL COTTAGE TOMATO JAM
- 1 (8.8 oz) pkg Roasted Garlic Naan
- 1 1/2 cups smoked and pulled chicken
- 1/4 cup shredded fontina cheese
- 1/4 cup shredded provolone cheese
- Crushed red pepper flakes, optional
- 1 1/2 cups fresh arugula
- Balsamic Glaze, for garnish
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Instructions
Preheat oven to 400 degrees F.
Using a sharp knife, cut the top third off the garlic head, crosswise. Place garlic bulb in a square of aluminum foil and drizzle with 2 tablespoons of the olive oil. Sprinkle with salt and top with the top third of the garlic head. Wrap tightly in aluminum foil. Place wrapped garlic on a sheet tray along with the red and yellow bell peppers. Sprinkle remaining 2 tablespoons over the peppers and roast together with the garlic for 40 to 45 minutes or until garlic is tender and peppers are lightly blistered. Set aside to cool slightly, about 10 minutes.
Peel and seed the red and yellow peppers and slice into thin strips; set aside. Squeeze the roasted garlic cloves out of the bulb into a small bowl. Add Woodhill Cottage Tomato Jam to the garlic and stir until smooth and well combined.
Spread Tomato Jam and garlic mixture onto 2 pieces of naan, leaving a 1-inch border. Top evenly with red and yellow pepper slices, smoked chicken, fontina, and provolone. Season with crushed red pepper flakes, if desired. Bake flatbreads on a sheet pan for 12 minutes or until heated through and cheese is melted. Immediately top with fresh arugula and balsamic glaze. Slice each flatbread into 6 to 8 wedges and serve immediately.
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