Hot Honey BBQ Chicken Flatbread

• 50 g Tomato sauce (1.8 oz)
• 8 g Yellow mustard (½ tbsp)
• 1 g Smoked paprika (½ tsp)
• 0.5 g Garlic powder (⅛ tsp)
• 0.5 g Salt (a pinch)
• 15 g Honey (¾ tbsp)
• 3 g Hot sauce (0.1 oz)
• 170 g raw Chicken breast (6.0 oz raw)
• 5 g Olive oil (1 tsp)
• 85 g Flatbread (3.0 oz)
• 30 g raw Red onion (1.1 oz raw)
• 35 g Mozzarella, shredded (1.2 oz)

You'll need: Small bowl, Frying pan, Baking sheet, Spatula, Cutting board and knife.

Method

1. Stir the BBQ sauce and hot honey

   Heat the oven to 220°C (425°F). In the small bowl, stir the tomato sauce, mustard, paprika, garlic powder, salt and a third of the honey into a smoky BBQ sauce. In a second small bowl, stir the rest of the honey with the hot sauce.

   Taste the BBQ sauce. It should be tangy, a bit sweet and smoky; add a pinch more paprika if it isn't.

2. Cook the BBQ chicken

   Dice the chicken into small cubes. Then scrub the board, knife and your hands with soap before you touch anything else. Heat the oil in the pan over medium-high heat and cook the chicken for 6–8 minutes, turning, until golden and 74°C (165°F) inside, with no pink. Take the pan off the heat and stir in half the BBQ sauce.

   Dice the chicken small so it cooks quickly and fits on the flatbread.

3. Top the flatbread

   Set the flatbread on the baking sheet and spread the rest of the BBQ sauce over it. Slice the red onion thinly, then scatter the chicken, onion and mozzarella evenly over the top.

   Leave a 1 cm (½ inch) border bare. The edge crisps into a nice crust.

4. Bake until bubbling

   Bake the flatbread for 6–8 minutes, until the mozzarella is bubbling and the edge is golden and crisp.

   Slide it onto the hot oven rack for the last 2 minutes to crisp the underside.

5. Drizzle with hot honey

   Drizzle the hot honey over the flatbread, then slice it into pieces and eat while hot.

   Add the hot honey after baking. In the oven it scorches and loses its kick.

Swaps

• Chicken breast → Turkey breast, dicedJust as lean. Cook it to 74°C (165°F).
• Flatbread → Whole-wheat pitaMore fiber and a chewier base.