Thai Peanut and Chicken Flatbread
1 cup warm water (105 to115° F)
1 1/4 teaspoons active dry yeast
2 teaspoons sugar
1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon Olive Oil
1 large chicken breast half
2 cups shredded mozzarella
2 scallions, chopped
½ cup white bean sprouts
¼ cup carrots, shredded
1 tablespoons roasted peanuts, chopped
1 tablespoons cilantro, chopped
!*For Peanut Sauce:*
½ cup peanut butter
2 teaspoons red wine vinegar
1 teaspoon ginger, minced
2 teaspoons garlic, minced
2 teaspoons soy sauce
1 teaspoon chili sauce
2 tablespoons water
Salt to taste
Stir together water, yeast, and sugar until dissolved in the bowl of a stand mixer fitted with paddle attachment. Stir for about 5 seconds until combined.
In separate large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Change paddle to dough hook and mix on medium speed until dough is elastic, about 10 minutes.
Lightly oil large bowl with vegetable oil. Shape dough into ball and transfer to bowl. Turn over to coat lightly with oil, then cover with plastic wrap and let rise in warm place (75-80 degrees) until doubled in size, about 1 ½ hours.
When it's finished rising, use your fingertips to press and push dough to edges of baking sheet. (dough may tear-- if it does, simply fix the hole by pressing surrounding dough together). Cover with plastic wrap and let rise in warm place (75°F to 80°F) until puffy, about 1 1/2 hours.
Preheat oven to 475F. Heat grill pan.
Lightly pound chicken breast to about ¼ inch thick. Drizzle with olive oil and season with salt and pepper. When grill is hot, add the chicken and cook until cooked through, about 3 minutes per side. Transfer to a cutting board and let sit for a few minutes. Dice chicken.
Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute. Use ¼ cup peanut sauce and mix with chicken.
Cover flatbread with peanut sauce, levying a little left to drizzle at the end. Add half the cheese, then chicken, bean sprouts, carrots and scallions. Sprinkle the remaining cheese over the flatbread then top it with the chopped peanuts.
Bake in oven until crisp and cheese is bubbly and golden, about 12-15 minutes.
When flatbread is finished, drizzle with remaining peanut sauce and then sprinkle with cilantro. Serve immediately.