Cajun Chicken Flatbread

Cajun Chicken Flatbread For the cajun aioli sauce: 1 cup Mayonnaise 1 Tbsp lemon juice 2 tsp Dijon Mustard 3 cloves garlic , minced 1 1/2 tsp herbes de provence 2 tsp cajun seasoning For the pizza: 1 large flatbread (I like the stonefire brand) 1 chicken breast 1 tsp cajun seasoning 1 heaping cup shredded mozzarella cheese 1 bell pepper , sliced into thin strips (or 4-5 mini sweet peppers chopped, in different colors) 1/2 small onion , chopped 1 small avocado , peeled, seeded, sliced Fresh chopped cilantro , for garnish Preheat oven to 425 degrees F. Make the sauce by coming all ingredients and stirring until smooth. (The sauce can be made up to 1 week in advance). Season the chicken breast on both sides with salt and pepper and 1 tsp of cajun seasoning. Grill for several minutes on each side, only flipping once, until cooked through. Remove to a plate and allow to rest for 5 minutes, then chop into bite-size pieces. Spread a thin layer of sauce over the flatbread. Sprinkle with cheese, chopped chicken, bell peppers and onion. Bake @425 degrees for 8-10 minutes. Remove from oven and top with chopped avocado and cilantro. Add remaining aioli sauce to a ziplock bag. Cut a tiny piece of the corner off and drizzle a little bit of cajun sauce on top. Serve warm.