Sticky Sweet Grilled Flatbread Pizza with Chicken

INSTRUCTIONS

• 1 To make the flatbread, whisk together the flour, baking powder, and salt in a large bowl. Make a hole in the center of the mix, then slowly pour the water and oil into the hole. Gently stir everything together with a spoon until a dough forms and starts to stick together. Dust a clean countertop or surface with a little flour, place the dough ball on the counter, and gently knead dough 4-5 times. It should be firm and slightly sticky; do not overmix. (For less mess, cover your counter work area with plastic wrap before working the dough on it.)
• 2 Divide the dough ball into 2 pieces and roll out 1 piece at a time. The dough should be about 1/4-inch thick and can be in whatever shape your heart desires. Place rolled dough on a baking sheet tray(s) and lightly brush with more oil.
• 3 Preheat grill or grill pan to medium-high heat. When hot, spray with non-stick spray and place dough side-by-side (or grill one at a time). Grill for 1 1/2-2 minutes on the first side or until it starts to puff up; brush the top side with a little olive oil. Flip and grill opposite side for 1 1/2-2 minutes. If it seems to be getting too dark or burning, reduce heat to medium. Remove from the heat back to the sheet tray and top both flatbreads evenly with diced chicken, red onion, and grated cheese. Drizzle sauce on top and sprinkle a little salt and pepper on each. Lower grill heat to low and place flatbread back on it, closing the lid and cooking until the cheese has melted. Alternately, place topped flatbreads in a 400 degree oven and bake for 2 minutes or until cheese has melted.
• 4 To serve, top with chopped cilantro, slice flatbreads and serve warm.
• 5 To bake the flatbread: Preheat oven to 450°F and put a baking sheet tray on the middle rack. Place dough on sheets of parchment paper and slide onto the tray in the oven. Bake until puffed and browned in spots, about 10-12 minutes.
• 6 This recipe was developed for Stubb’s by Katie, of Culinary Pirate.