Hot Honey Turkey Pepperoni Flatbread

• 200 g raw Turkey breast (7.1 oz raw)
• 0.5 g Salt (a pinch)
• 0.3 g Black pepper (⅛ tsp)
• 1 g Dried oregano (1 tsp)
• 5 g Olive oil (1 tsp)
• 85 g Plain flatbread (3.0 oz)
• 50 g Tomato sauce (1.8 oz)
• 70 g raw Tomato (2.5 oz raw)
• 35 g raw Red onion (1.2 oz raw)
• 35 g Turkey pepperoni (1.2 oz)
• 18 g Honey (¾ tbsp)
• 3 g Sriracha-style chili sauce (0.1 oz)

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

Method

1. Cook the turkey

   Heat the oven to 220°C (425°F). Slice the turkey into thin strips and season with the salt, pepper and oregano. 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 for 5–6 minutes, turning, until golden and 74°C (165°F) inside.

   Thin strips cook fast. A thicker one can stay pink in the middle, so cut one open.

2. Build the flatbread

   Lay the flatbread on the baking sheet and spread it with the tomato sauce. Slice the tomato and onion thinly. Top with the turkey, tomato, onion and pepperoni.

   Leave a 1 cm (½ inch) rim without sauce. It crisps up like a pizza crust.

3. Bake until crisp

   Bake for 6–8 minutes, until the edges are crisp and golden and the pepperoni is curling.

   Bake it directly on a hot baking sheet. It crisps the underside.

4. Drizzle the hot honey

   Stir the honey and chili sauce together in the small bowl. Drizzle it over the hot flatbread, cut into pieces and eat straight away.

   Drizzle it after baking. In the oven, honey burns and tastes bitter.

Swaps

• Turkey breast → Chicken breastSame cooking time and leaner than pepperoni. Cook to 74°C (165°F).
• Honey → Maple syrupSlightly less sweet and works for anyone avoiding honey.