I was strolling through Costco the other day, picking up bulk items as one does, when I stumbled upon something interesting: a big ol’ block of Dubliner cheese.
I’ve certainly heard of Dubliner cheese, and I’m pretty sure I’ve eaten it, but I’ve never cooked with it.
I definitely didn’t need almost two pounds of it, but I bought the humungous thing anyway. I’m a sucker for cheese.
Also, I was curious what Gippity would do with it.
The Prompt
Not long ago, I asked Gippity for some Garbage Bread recipes, and one of them included pepperoncini peppers. I had some leftover peppers, so I asked for a recipe that included Dubliner cheese and sliced pepperoncini.
Invent a new recipe that includes Dubliner cheese and sliced pepperoncini.
How about a Dubliner Cheese and Pepperoncini Flatbread?
This recipe offers a crispy, flavorful base topped with a delicious blend of ingredients, perfect for a casual dinner, appetizer, or snack.
The creamy, nutty depth of Dubliner cheese and tangy zest of pepperoncini on a golden flatbread will create an irresistible dish.
I love mixing flavors and textures. Let’s throw in some chicken and bacon. You’re going to love this thing. Enjoy it with a gathering of friends or family!
Cheesy Chicken & Bacon Flatbread
This recipe is a game changer, combining the creamy, nutty depth of Dubliner cheese with the tangy zest of pepperoncini, all while introducing the savory goodness of chicken and the crispy, smoky delight of bacon. It's perfect for an evening of casual dining or a gathering of friends.
Ingredients
- 2 pre-made flatbread crusts
- 1 cup grated Dubliner cheese
- 1/2 cup sliced pepperoncini
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- 1/2 cup cherry tomatoes, halved
- 1 chicken breast, cooked and shredded
- 4 slices of bacon, cooked and crumbled
- Fresh arugula or spinach leaves (for topping)
- Salt and freshly ground black pepper, to taste
- Balsamic glaze for drizzling (optional)
Instructions
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Prep Chicken and Bacon:
- Chicken: Season the chicken breast with salt and pepper. In a skillet over medium heat, cook the chicken in olive oil until it’s cooked through, about 7-8 minutes per side, depending on thickness. Let it rest before shredding it with forks.
- Bacon: In the same skillet, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
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Prepare the Flatbreads: Preheat your oven to 400°F (200°C). Brush each flatbread lightly with olive oil. Sprinkle with salt, freshly ground black pepper, and dried Italian herbs.
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Assemble the Flatbreads: Scatter half of the grated Dubliner cheese over the two flatbreads. Evenly distribute the shredded chicken, crumbled bacon, sliced pepperoncini, red onion, and cherry tomatoes on top. Finish with the remaining Dubliner cheese.
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Bake: Place the flatbreads on a preheated pizza stone or baking sheet. Bake for 10-15 minutes, until the cheese is bubbly and the edges are golden and crisp.
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Garnish and Serve: Add a fresh layer of arugula or spinach leaves once out of the oven. For a final touch, drizzle with balsamic glaze if desired. Slice and serve immediately.
How Was It?
This was a good recipe.
The Dubliner cheese brought a lot of unexpected, interesting flavors; typically, one would use mozzarella on a recipe like this, but the Dubliner was a nice change of pace.
The pepperoncini added a nice tangy bite, and the bacon and chicken were just as good as expected.
The balsamic glaze was one of those “take it or leave it” things. I liked it, but it wasn’t necessary.
6.9 out of 10?
