- 1 ½ cup whole-wheat flour
- 1 ½ cup all-purpose flour
- 1 package (or 2 teaspoons) of quick-rising yeast
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon sugar
- 1 cup hot water
- 1 T. extra-virgin olive oil
- ¼ cup bbq sauce
- ¼ cup tomato sauce
- 3 T. Sriracha (or hot sauce of preference)
- 2 T. chopped garlic
- 1 cup skim mozzarella
- 1 chicken breast bbq’ed/blackened, sliced thinly
- 1 cup cherry tomatoes, halved
- ½ crimini mushrooms, sliced
- ½ red onion, thinly sliced
- ½ cup blue cheese, crumbled
- basil, thinly stripped
- Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor (or hand mixer, or by hand) and pulse until mixed. Combine hot water and oil in a separate cup. Gradually pour in water and oil into flour mix until the mixture forms a ball. It will be pretty sticky and soft. Once a ball has formed, remove from bowl knead by hand on a lightly floured surface for a minute or so. Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling or stretching (I prefer to hand stretch it for a rustic flatbread style). Stretch dough to approximately 18 inches long on top of lightly floured pizza stone or high heat tolerant cookie sheet. Gently roll and pinch a thin crust around border of dough.
- Pre-heat bbq (or oven) to 500 degrees. Baste chicken in Sriracha and bbq, grill, slice, and set aside. Mix tomato sauce, bbq, garlic, & Sriracha and spread across dough. Sprinkle half of mozzarella over sauce. Place sliced, blackened chicken evenly across dough. Layer tomatoes and mushrooms. Sprinkle remaining half of mozzarella over flatbread. Add sliced onion. Top with basil, salt, and pepper, and crumbled blue cheese.
- Cook for 20 minutes or until crust is browned and cheese is bubbling. Remove from heat and cookie sheet. Finish with cilantro and an additional drizzle of Sriracha across top.
We are so excited to share this beautiful masterpiece with you, thanks to our guest chef Chloé Nelson for this delicious recipe.