Smoky Gouda Chicken and Berry Flatbread

preparation

1. Tenderize chicken breast to 1/2 - 3/4" thick, then marinate for at least 4 hours.

2. Preheat grill to medium-high heat. Grill chicken for 7 mins on each side, or until 165ºF internal temp. Turn off the grill. Remove chicken and let rest 5 mins. Slice chicken against the grain and set aside.

3. While chicken is cooking, heat oil and garlic in a small pan over medium-low heat for 5-6 mins. Lower the heat to low if the oil begins to bubble too heavily. Transfer to a large ramekin and set aside.

4. Divide pizza dough in half and, using your hands, flatten both halves into desired flatbread shape, then place each flatbread on a separate piece of parchment paper. Using extra olive oil (not the garlic oil), lightly grease the top of each flatbread dough.

5. To parbake flatbread:

Preheat grill to 375-400ºF. Maintain this range during the entire flatbread grilling process. Grease the grill grates with more oil. Place flatbreads oil side-down on grill grates. Peel parchment paper off of dough. Close the grill and cook for 2-3 minutes, or until golden brown grill marks form on the underside of the flatbread and the top of the flatbread is no longer wet and tacky. Remove flatbread from the grill and place it back on parchment paper with grill marks facing up.

6. To top each flatbread:

(Be sure to top the grill mark side of the flatbread) Brush half the oil and garlic mixture over the top of the flatbread. Top with 1/2 of shredded Smoked Gouda (reserve a small handful for topping at the end), 1/2 of basil, 1/2 of chicken, then 1/2 of strawberries. Lightly top flatbread with more gouda.

7. To grill each flatbread:

Grill one flatbread at a time for 5-6 minutes, or until cheese is fully melted and underside of crust is evenly browned. Remove from grill and garnish with balsamic glaze. Slice and serve.