Chicken, Pesto and Tomato Flatbread Question

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Discussion Overview

This thread centers around the preparation of a Chicken, Pesto, and Tomato Flatbread recipe, with participants discussing ingredients, particularly the use of kosher salt and cheese options, as well as techniques for slicing tomatoes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about the necessity of kosher salt and possible substitutes, expressing concern about hosts needing to purchase it specifically for the recipe.
  • Another participant mentions that sea salt can be used, while iodized salt is acceptable in a pinch, noting that kosher salt has a different taste.
  • Several participants share their experiences using regular salt, with one stating that their dish received positive feedback despite not using kosher salt.
  • One participant expresses difficulty finding Provolone cheese in block form, noting that they can only find it sliced and considering the cost of purchasing it from the deli counter.
  • Another participant shares their experience using pre-shredded mozzarella and mentions challenges with grating sliced cheese.
  • One participant discusses the thickness of tomato slices, sharing that their family preferred thicker slices and debating between using a specific knife or a tool for slicing.
  • Another participant mentions using a blend of shredded mozzarella and provolone as a substitute for block provolone cheese.
  • One participant recounts a situation where a host did not follow their suggestion regarding cheese, resulting in a missed opportunity to demonstrate a cheese grater.

Areas of Agreement / Disagreement

Views differ regarding the use of kosher salt and cheese options, with no clear consensus on the necessity of specific ingredients or techniques for slicing tomatoes.

Contextual Notes

Participants share personal experiences and preferences related to ingredient substitutions and preparation methods for the flatbread recipe.

Who May Find This Useful

Consultants looking for insights on ingredient alternatives and preparation techniques for the Chicken, Pesto, and Tomato Flatbread recipe may find this discussion valuable.

kcjodih
kcjodih
Gold Member
Messages
3,391
For those of you who have made this what is kosher salt? Is it a must and is there a substitute? I'd hate to have a host buy it just for this recipe.

Also, can a can of Pilsbury pizza crust be used? Is that what they mean under the cook's tips?
 
You can use sea salt. Iodized salt will do in a pinch but kosher salt tastes different.And yes, you should use the Pillsbury crust. Get the "thin crust" kind.
 
I made it with just regular salt. Everyone raved about it!
 
I just used our regular salt out of the grinder.
 
Has anyone been able to find Provolone in the block form? I've been to several stores and I can only find it in slices. I guess I could go to the deli counter to get a chunk, but that will be more expensive. Sliced cheese is hard to grate. Grumble, grumble....Also, what is everyone's opinion about the thickness of these tomatoes? When I use the V-blade on the UM, they turn out pretty thin. My DH and my parents all thought it would be better with thicker slices. One time I did it w/o the UM and just used the green tomato knife, but then the slices were thicker and I ran out of tomato. 2 plum tomatoes cut thick made for fewer slices. But that time, DH thought it was perfect because the tomatoes were thicker.So for a show, I'm just debating on using the UM vs. the tomato knife. :DBut we LOVE this recipe!!
 
babywings76 said:
Has anyone been able to find Provolone in the block form? I've been to several stores and I can only find it in slices. I guess I could go to the deli counter to get a chunk, but that will be more expensive. Sliced cheese is hard to grate. Grumble, grumble....
Click to expand...

I just used preshredded mozzarella. I rarely shred cheese at a show. I couldn't even find preshredded provolone!
 
  • Thread starter
  • #7
Thanks Keith and everyone else. I'll use our sea salt. Keith - you're the bestest :)
 
wadesgirl said:
I just used our regular salt out of the grinder.
Click to expand...

This is what I used. It allowed me to feature the grinders. I love our sea salt.
 
babywings76 said:
Has anyone been able to find Provolone in the block form? I've been to several stores and I can only find it in slices. I guess I could go to the deli counter to get a chunk, but that will be more expensive. Sliced cheese is hard to grate. Grumble, grumble....

Also, what is everyone's opinion about the thickness of these tomatoes? When I use the V-blade on the UM, they turn out pretty thin. My DH and my parents all thought it would be better with thicker slices. One time I did it w/o the UM and just used the green tomato knife, but then the slices were thicker and I ran out of tomato. 2 plum tomatoes cut thick made for fewer slices. But that time, DH thought it was perfect because the tomatoes were thicker.

So for a show, I'm just debating on using the UM vs. the tomato knife. :D

But we LOVE this recipe!!
Click to expand...



When a recipe calls for shredded provolone, I just buy a bag of Sargento Mozzarella/Provolone Blend. It works great. http://www.sargento.com/products/88/sargento-artisan-blends-shredded-mozzarella-provolone-cheese/
 
babywings76 said:
Has anyone been able to find Provolone in the block form? I've been to several stores and I can only find it in slices. I guess I could go to the deli counter to get a chunk, but that will be more expensive. Sliced cheese is hard to grate. Grumble, grumble....
Click to expand...

I bought the provolone in a block form thru the deli (it was $2.49 for a half a pound, and $2.79 for the sliced provoline in the prepackaged unit).
 
  • Thread starter
  • #11
Sigh...so she didn't listen. Bought preshredded cheese and grated parmesan so no demo of the microplane or the cheese grater. I had mentioned if she didn't usually buy fresh parm to let me know I'd be happy to bring some. Oh well, I air demo'd those and the recipe was delish! Thanks all :)
 

Frequently Asked Questions

What ingredients do I need for the Chicken, Pesto and Tomato Flatbread?

To make the Chicken, Pesto and Tomato Flatbread, you will need flatbread, cooked chicken (shredded or diced), pesto sauce, fresh tomatoes (sliced), mozzarella cheese, and fresh basil for garnish.

How long does it take to prepare the Chicken, Pesto and Tomato Flatbread?

The preparation time for the Chicken, Pesto and Tomato Flatbread is approximately 10-15 minutes, and it usually takes about 10-15 minutes to bake, making the total time around 30 minutes.

Can I use store-bought pesto for the Chicken, Pesto and Tomato Flatbread?

Yes, you can use store-bought pesto for convenience. However, making your own pesto can enhance the flavor and allow you to customize the ingredients to your liking.

What type of flatbread works best for this recipe?

You can use various types of flatbread, such as naan, pita, or pre-made pizza crust. Choose one that you enjoy and that can hold the toppings well.

Can I customize the toppings on the Chicken, Pesto and Tomato Flatbread?

Absolutely! You can customize the toppings by adding ingredients like bell peppers, olives, spinach, or different types of cheese to suit your taste preferences.

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