Flatbread Pizza with a SAUCE Recipe You Can't Resist!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining flavor.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat and calories.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Canned olives are often less expensive and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is usually less expensive.

Prepare the Asian barbecue sauce using a food processor.

Add 1 cup of ketchup, 1/2 cup of honey, 1 tablespoon of peeled ginger, 2 cloves of peeled garlic, 2 tablespoons of rice vinegar, 2 tablespoons of sesame oil, and 1/2 cup of soy sauce into the food processor.

Blend on low for about 30 seconds until smooth.

Pour the sauce into a saucepan and cook over direct heat for about 10 minutes.

In a bowl, place 2 lbs of skinless boneless chicken thighs.

Add 2 tablespoons of avocado oil, salt, and pepper to the chicken and mix well.

Prepare the grill by oiling a paper towel and using it to grease the grill grates.

Place the chicken directly over the hot side of the grill.

Monitor the chicken and move it away from flames if flare-ups occur, cooking until it reaches an internal temperature of 175 to 180 degrees Fahrenheit.

Transfer the cooked chicken to a plate and let it cool for about 5 minutes before cutting it up.

Take 2 pieces of stone fire naan and spread the Asian barbecue sauce on the bottom, reaching the edges.

Sprinkle shredded mozzarella cheese (from a 2 lb block) evenly over the sauce.

Add the cut grilled chicken on top of the cheese.

Top with chopped scallions and drizzle with more barbecue sauce if desired.

Grill the flatbreads for a couple of minutes until the cheese melts and the crust is crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens