Do you know how predictably I am?
Okay, you probably already do — but here’s one more clue.
If I had to pick a last meal (or at least one part of it), it would absolutely include pizza. Lots of cheese. No pepperoni. Even more finely grated cheese sprinkled on top — more like a shower than a sprinkle.
Technically this is a flatbread — it doesn’t rise — but if you glance at the photos most people would shout “PIZZA.” My mom did. Max did. Eddie did. So yes, let’s call it a pizza-like flatbread.
You might be asking: Jessica, isn’t this really similar to your chipotle chicken pizza?
It’s not the same. I promise. This version is different — there are peanuts and honey, a quick no-yeast flatbread, and zero goat cheese. The flavor profile is sweet, spicy and crunchy in a way the other one isn’t.
A few months ago we had a flatbread just like this at a nearby restaurant, and I’ve been trying to recreate it ever since. The sweet-and-spicy combination with crunchy peanuts was unforgettable, and cilantro added a bright finish. We ate it after a spa day when we were starving and overly hydrated with lemon water — so it tasted even better. Bottom line: it hit the spot.
This flatbread is crunchy yet chewy, soft yet melty, and packed with flavor. You can use leftover cooked chicken and caramelize the shallots by tossing them with a little brown sugar if you like. Roasted cherry tomatoes are a lovely, summer-friendly touch, but you can skip roasting if you prefer.
Make it quickly — it’s worth it.
Honey Sriracha Chicken Flatbread
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Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 shallots, thinly sliced
- 6 ounces gruyere cheese, freshly grated
- 3 tablespoons chopped peanuts, for topping
- fresh cilantro for topping
flatbread
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
Instructions
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Preheat the oven to 375°F. Line a baking sheet with foil and spread the cherry tomatoes on it. Drizzle with 1/2 tablespoon olive oil, season with salt and pepper, and roast for about 20 minutes, until the tomatoes begin to burst.
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While the tomatoes roast, heat a large skillet over medium. Season the chicken with salt, pepper, smoked paprika and garlic powder. Add 1 tablespoon olive oil to the skillet and cook the chicken until golden, 5 to 6 minutes, turning once or twice. Drizzle with 1 tablespoon honey and 1 tablespoon sriracha, cook 1 more minute, then transfer the chicken to a plate and reduce heat to low.
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Add the remaining olive oil to the skillet. Add the sliced shallots with a pinch of salt and 1 tablespoon honey. Cook, stirring often, until the shallots are caramelized and golden, then transfer them to a bowl.
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Make the flatbread: in a bowl, whisk together flour, baking powder, salt, dried basil, dried oregano and garlic powder. Stir in the water and 1/3 cup olive oil until a dough forms. Finish with your hands, kneading briefly on a floured surface. Roll or press the dough to fit your skillet — a 12-inch skillet works well. If your skillet is much smaller, this recipe can yield two flatbreads.
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Heat an oven-safe skillet over medium-high and brush with olive oil. Carefully place the dough in the skillet and cook until bubbles form, 2 to 3 minutes. Brush the top with olive oil and flip the dough. Reduce heat to medium. Sprinkle half the grated gruyere over the dough, then arrange the roasted tomatoes, chicken and shallots. Top with the remaining cheese and drizzle with honey and sriracha.
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Transfer the skillet to the oven and bake for about 15 minutes, until the cheese is bubbly and golden. Finish with chopped peanuts, fresh cilantro and extra sriracha if desired. Slice in the skillet or move to a cutting board to serve.
Notes
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