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4-6
10 minutes
For the Chicken
1 tsp kosher salt
1 tsp coarse black pepper
1 tsp garlic powder
For the Flatbread
1 cup Alfredo sauce
1½ cups shredded mozzarella cheese
4 oz pancetta, diced
2 cups fresh spinach, roughly chopped
1 cup cherry tomatoes, halved
For the Tomato Mixture
1 tsp garlic paste
1 tbsp Graza olive oil
Kosher salt, to taste
Coarse black pepper, to taste
1 tbsp balsamic glaze
For the Chicken Seasoning
2 tsp Blackstone Lemon Peppercorn Seasoning
Garnish
Balsamic glaze
Fresh lemon zest
Let the wings cool slightly, then remove the meat from the bones, keeping as much of the crispy skin attached as possible. Place the chicken in a bowl, add the lemon juice and Lemon Peppercorn Seasoning, and toss to coat evenly.
While the wings cook, preheat one zone of your Blackstone Griddle to medium heat. Cook the pancetta until browned and crispy, then transfer it to a paper towel-lined plate.
In a bowl, combine the cherry tomatoes, garlic paste, Graza olive oil, salt, black pepper, and balsamic glaze. Toss gently until evenly coated.
Spread the Alfredo sauce evenly over each flatbread. Top with the mozzarella, seasoned chicken, crispy pancetta, chopped spinach, and dressed tomatoes. Finish with a light sprinkle of Blackstone Tuscan Herb Seasoning.
Transfer the flatbreads to the pizza oven and bake until the crust is crispy, the cheese is melted and bubbling, and the toppings are heated through, about 8–10 minutes.
Remove from the oven and let cool for 1–2 minutes. Slice and garnish with freshly grated Parmesan, a drizzle of balsamic glaze, and fresh lemon zest before serving.
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