Peanut Chicken Flatbread

This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.

1. To make flatbread dough, grab a large mixing bowl and add yeast, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk. Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written, but adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms. Transfer to a clean, well-floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking. Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour. Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
2. Make the Thai peanut sauce by combining peanut butter, hoisin sauce, rice wine vinegar, grated fresh ginger, garlic chopped in oil, siracha, and water.
3. Stretch Flat Bread dough to oblong.
4. Apply Thai Peanut Sauce.
5. Top with freshly grated mozzarella.
6. Then cubed cook Soy Chicken, Juliened Red onion
7. Bake in an impinger oven, pizza oven, or Turbo Chef Until Dough is crispy fully Cooked and slight browning of Cheese
8. Garnish With Grated Carrot, Fresh Cilantro Pluches, bias cut green Onion, Toasted Crushed Peanut, Drizzle Lightly with Siracha
9. Cut and serve.