Two-Ingredient Dough Teriyaki Chicken Flatbreads
Ingredients
- cooking spray
- 1 ½ cups self-rising flour, plus more for kneading
- 1 cup whole-milk plain Greek yogurt
- 2 teaspoons olive oil
- ½ medium red onion, thinly sliced
- 1 tablespoon olive oil
- 3 fluid ounces thick teriyaki sauce
- 1 cup cooked and shredded chicken breast meat
- ¾ cup shredded mozzarella cheese
- 2 teaspoons chopped fresh cilantro (Optional)
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
- Mix flour and yogurt in a bowl; dough will be crumbly. Transfer dough to a lightly-floured work surface. Knead dough until smooth, 5 to 7 minutes, adding more flour if too sticky. Cut dough in half and form into balls.
- Flatten each dough ball with the palm of your hand, stretching and pulling until it is 1/4 inch thick (very thin). You also can roll out the dough with a rolling pin if that's easier for you. Shape the dough into two long ovals.
- Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
- Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
- Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
- Spread the crusts with the teriyaki sauce leaving a 1/2-inch border all around the edges. Top with the chicken, onions, and mozzarella cheese.
- Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
- Remove from the oven and garnish with cilantro. Slice and serve immediately.
Source
Original recipe: View Original