Chicken Zucchini Flatbread

Chicken: In small bowl, rub chicken with vinaigrette, salt and pepper. Cover and marinate in refrigerator for 25 minutes and up to 8 hours.

Preheat oven to 425˚F. Transfer chicken to parchment paper–lined baking sheet (discard marinade).

Bake chicken for 10 to 12 minutes or until cooked through (leave oven on). Let cool. Using hands or 2 forks, shred chicken.

Vegetables: In another small bowl, toss together zucchini, red pepper and vinaigrette until coated. Let marinate at room temperature for 5 to 10 minutes.

Sauce: In small saucepan set over medium heat, melt butter. Add flour and stir until a dough forms. Slowly pour in milk and whisk for 1 to 2 minutes or until thickened. Add garlic, mozzarella, cream cheese, salt, oregano and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until cheeses have melted and a sauce forms. Remove from heat.

Flatbread: Meanwhile, on lightly floured work surface, halve pizza dough. Roll out each portion into a 14 x 8-inch oval about 1/4-inch thick. Arrange each flatbread crust on parchment paper–lined baking sheet. Par-bake for 8 to 10 minutes or until dough is slightly cooked but has no color.

Spread cheese sauce over each crust, leaving 1/2-inch border. Sprinkle evenly with mozzarella. Top with chicken, zucchini and red pepper. Bake for 3 to 5 minutes or until heated through. Increase oven to broil. Broil, rotating halfway, for 3 to 5 minutes or until cheese is bubbling and pizza crust is charred.

Sprinkle with scallions and feta. Cut flatbread into slices to serve.

Tip: Drizzle additional Newman’s Own Garlic Vinaigrette & Marinade over assembled flatbread before serving, if desired. “