Peanut Chicken Flatbread
By By Tommy D'Ambrosio
Ingredients
- 9 oz Thai Peanut Sauce (recipe below)
- 3 7oz balls flat bread (recipe below)
- 8 oz Mozzarella cheese
- 6 oz soy marinated chicken thigh (recipe below)
- 20g carrot grated
- 20g Julienne red onion
- 3g cilantro
- 4g bias cut green onion
- 10g sriracha sauce
- 8g toasted crushed peanut
For Flatbread Dough
- 2 ¼ teaspoon active dry yeast
- 1 ¼ cup flour 00 (can sub for pizza flour)
- ¾ cup spelt flour
- 1 tablespoon olive oil
- ½ teaspoon granulated sugar
- ¾ teaspoon sea salt
- ¾ cup warm water
For Thai Peanut Sauce
- 5 oz Peanut butter
- 2 oz hoisin sauce
- 1 oz rice wine vinegar
- 1 tsp grated fresh ginger
- 0.4 oz garlic chopped in oil
- 0.2 oz Siracha
- 1 oz water
For Soy Marinated Chicken
- Boneless Skinless Chicken Thigh
- 1 cup soy sauce
- 1 cup sesame oil
- 1 cup sambal
- ½ gallon teriyaki marinade
Directions
This recipe is created for foodservice chefs (or advanced adventurous home cooks).
- 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.
- Make the Thai peanut sauce by combining peanut butter, hoisin sauce, rice wine vinegar, grated fresh ginger, garlic chopped in oil, Sriracha, and water.
- Stretch flat bread dough to oblong.
- Apply Thai peanut sauce.
- Top with freshly grated mozzarella.
- Then top with cubed, cooked soy chicken and julienned red onion.
- Bake in an impinger oven, pizza oven, or Turbo Chef Until Dough is crispy fully cooked and slight browning of cheese.
- Garnish with grated carrot, fresh cilantro, bias cut green onion, toasted crushed peanuts.
- Drizzle lightly with Sriracha.
- Cut and serve.
