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Thai Chicken Flatbread
with cucumbers / cilantro / bean sprouts

Active: 40 Total: 50

This fresh, colorful flatbread is loaded with both cooked and fresh Thai-inspired ingredients. There's no red sauce or cheese, but Sweet Thai Chili Sauce drizzled over the dish brings it all together. 



Sweet Thai Chili Sauce:
  • Vinegar, rice - 1/4 cup
  • Water - 1/4 cup + 2 Tbsp
  • Sugar - 2 Tbsp
  • Chili garlic sauce - 1/2 tsp
  • Cornstarch - 1/2 tsp
  • Lime juice - 1 tsp
Thai Chicken Flatbread:
  • Pizza dough - 1 lb
  • Flour, all-purpose - 2 Tbsp
  • Rotisserie chicken - 1/2 , shredded
  • Peanuts - 1/2 cup , chopped
  • Carrots - 4 oz , shredded (look for pre-shredded to save time)
  • Shallots - 2 cloves , chopped
  • Cucumbers - 6 oz , chopped
  • Cilantro leaves - 2 Tbsp , chopped
  • Oil, olive - 1 Tbsp
  • Bean sprouts (opt) - 1 cup


  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)

  2. Rotisserie chicken - (Skip if already shredded on Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)

  3. Make sauce - (Skip if made ahead on Wednesday.) Combine vinegar, first part of water, sugar, and chili garlic sauce in a small saucepan over medium heat. Simmer until sugar has dissolved and sauce has reduced a bit, 4 to 5 minutes. In a separate bowl, whisk together second part of water and cornstarch. Pour water-cornstarch mixture into sauce and continue simmering for 1 minute more to thicken. Remove sauce from heat and stir in lime juice. Taste the sauce and add some more chili garlic sauce if you’d like it spicier. (Can be done up to 5 days ahead)

  4. Peanuts / Carrots / Shallots - Prep as directed. Store peanuts in one container. Combine carrots and shallots. (Can be done up to 5 days ahead)

  5. Cucumbers / Cilantro - Prep as directed.

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  1. Heat oven to 425F / 218C.

  2. Brush a sheet pan with some oil.

  3. Using hands, stretch out pizza dough to cover sheet pan.

  4. Bake dough on top rack for 3 minutes without toppings. (This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.)

  5. Toss chicken, shallots, peanuts, and carrots in olive oil. Spread out over pizza dough. Drizzle Thai Chili Sauce over top of pizza.

  6. Return pan to oven and continue baking pizza until crust is golden brown, 8 to 10 minutes more.

  7. Remove flatbread from oven and top with cucumbers, cilantro, and bean sprouts.

  8. Slice into wedges and serve!



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