Step 1

Place the red pepper under the broiler until the skin is charred black and loosening from the pepper. Using tongs, spin the pepper under the broiled so that all side gets charred. Once completely charred, remove from the broiler and place in a Ziploc bag or airtight container to allow the steam to further loosen the skin from the pepper (about 5 minutes). Peel all the skin from the pepper, remove the seeds and chop the flesh. Set aside.

Step 2

On a med-high heat, in a small sauté pan, drizzle 2 TBL of EVOO. When oil shimmers, add the slivered onion and sauté until onions become a brown, caramelized color. Then, add the Balsamic and allow the vinegar to cook off and further caramelize the onions. Remove from heat and set aside.

Step 3

In a small separate bowl, combine 4 TBL each of the Caesar Dressing and Pesto Sauce. Mix well and set aside.

Step 4

Preheat oven to 450 degrees. Place each flatbread on a lined sheet tray and drizzle with 1 TBL of EVOO. Top each of the flatbreads with the following ingredients:4 oz. of the Italian cheese blend5 oz. of the roasted chicken1 oz. of the Balsamic onions1 oz. of the roasted pepper1 more oz. of Italian cheese blend.

Step 5

Place the flatbreads directly on the oven rack and bake until the cheese is melted and slightly browned. In the meantime, toss the arugula with 1/2 TBL of EVOO.

Step 6

Once flatbreads are finished in the oven, remove and set on counter. Top each flatbread with 1 cup of the arugula and drizzle the flatbreads with the Caesar Pesto sauce.