Grilled Tuscan-Style Flatbread

Minh Dang serves up a grilled tuscan-style flatbread in the Food Lab. This flatbread is covered with arugula, garlic-scented chicken, roasted red peppers, manchego cheese, and crispy shallots. You will learn to build this dish from the ground-up!


Manchego cheese 1 Cup (16 tbs) , ribbon
For roasted pepper
Banana pepper 2 Ounce
Sweet pepper 2 Ounce
Olive oil 1 Tablespoon
For vinaigrette
Shallot 1/2 Cup (8 tbs) , sliced
Kosher salt To Taste
Pepper To Taste
Lime 3 , juice extracted
Champagne vinegar 1 Tablespoon
Honey 2 Tablespoon
Whole grain mustard 1 Tablespoon
Black pepper To Taste
Olive oil 1 Cup (16 tbs)
Arugula 1 Bunch (100 gm)
For shallow frying shallot
All purpose flour 1 Cup (16 tbs)
Oil 1/2 Cup (8 tbs) (For frying)
For chicken
Garlic 3 Clove (15 gm) , smashed
Olive oil 2 Tablespoon
Chicken breast 6
For flat bread
Flat bread dough 48 Ounce , divided
Olive oil 1/4 Cup (4 tbs) , divided
For hummus mixture
Hummus 1 Cup (16 tbs)
Roasted garlic 19 Clove (95 gm)


For roasted pepper


1. Preheat the griller at 450 degrees F.


2. In a bowl place all the peppers and add in the olive oil. Toss well.

3. Place the peppers over the griller and grill for 5 minutes and turn the side. Cover the grill and cook for another 2 minutes.

4. Take out the peppers from the grill using a tong and place in a bowl. Cover the bowl with saran wrap and leave for 20 minutes.

5. Remove the charred skin and set aside.


6. Recipe follows.

For vinaigrette


1. In a sauté pan add in the olive oil and shallots. Sauté for few minutes, season with salt and pepper and set aside.

2. In a large bowl take all the ingredients except the olive oil. And start whisking, now stream in the olive oil while whisking continuously. Adjust the seasoning according to taste and set aside.

3. Add in the arugula and toss well.


4. Recipe follows.

For shallow frying shallot


1. In a bowl add in the flour, salt and pepper. Stir in the shallot and dredge.

2. Separate the flour from the flour by sifting.

3. Heat oil in a pan and add in the shallots. Fry for few minutes, take out the shallots from the oil and place over a paper towel.


4. Recipe follows.

For hummus mixture


1. In a bowl take hummus and roasted garlic, smash together both and set aside.


2. Recipe follows.

For chicken


1. In a large bowl take garlic, olive oil, salt and pepper. Whisk well add in the chicken breast and marinate for 20 minutes.

2. Preheat the grill at 450 degrees F.


3. Place the chicken over the grill and cook for 10 minutes turning the side.


4. Recipe follows.

For flat bread


1. Preheat the grill at 450 degrees F. Grease a baking pan with oil.


2. Place the dough over the counter top and spread with hands.

3. Lay down the flat dough over the prepared baking pan.

4. Place the flat bread over the grill and cook for 5 minutes, turning the sides.


5. Place the flat bread over the counter top, spread the hummus evenly.

6. Top with chicken followed by arugula vinaigrette, roasted pepper, manchego cheese and crispy shallot.


7. Slice the Grilled Tuscan-Style Flatbread and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1358Calories from Fat 664

 % Daily Value*

Total Fat 71 g109.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 920 mg38.33%

Total Carbohydrates 109 g36.3%

Dietary Fiber 4 g16%

Sugars 10 g

Protein 50 g100%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet