Korean Chicken Flatbread with K-Mama Sauce, Homemade Aioli, Red Onions, Mozzarella and Cilantro

K-Mama chicken flatbread with red onions, melty cheese and topped with creamy homemade aioli, red onions and fresh cilantro.

Difficulty: Medium

Time: 35-40 min

Calories: 681 Fat: 16g Carbs: 72g Protein: 23g

ABOUT THE DISH

This flatbread has three of our favorite things: Homemade aioli, True Dough pizza dough and K-Mama sauce! Aioli is one of the best foods to add to your DIY list, after seeing how easy it is, you’ll never buy mayo again! The combo of both sauces is fun and upbeat, making it a bit sweet, a bit creamy, a bit tangy and a bit spicy. This flatbread goes great with a sunny afternoon and a couple ice-cold bevvies!

Ingredients

True Dough whole grain dough ball

K Mama sauce

Red onion

Garlic

Cilantro

Chicken thighs

Egg

Dijon mustard

Mozzarella cheese

Lemon

Dusting Flour

Large sauté pan

Small bowl

Foil-lined baking sheet

Rolling pin or wine bottle

Medium bowl or food processor

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 425ºF. Place pizza dough, still in the pack, out on counter to come up to room temp. Wash and dry all produce. Peel and julienne red onion. Pull cilantro leaves off stems and discard stems. Mince or grate garlic. Zest lemon, then cut in half and juice. Separate egg yolk from egg white; discard white or save for breakfast. Remove chicken thighs from package; rinse and pat dry.

Step 2: PREP DOUGH

Dust a flat solid surface with a pinch of dusting flour. Place pizza dough in flour and dust again with a pinch of dusting flour. Use a rolling pin or wine bottle and roll dough into a rectangular/oval shape, about 1/8" thick. Transfer dough onto a foil-lined baking sheet and place in the oven. Bake for 15-18 min until the crust is brown and set. (The longer the crust bakes the crispier it will be, 15 min for softer crust and 18 min for a crisper one) While the crust is baking, start making your aioli (Step #3).

Step 3: MAKE AIOLI

Place egg yolk, garlic, Dijon mustard, 1 tsp. lemon zest, and 4 tsp. lemon juice in a medium bowl or food processor (if available). Whisk vigorously or pulse 30 sec - 1 min, while slowly adding ¾ cup of oil in a thin stream until the mixture begins to emulsify, thicken and lighten in color. Once all oil is added, pulse or whisk 30 sec-1 min. Cover and place in refrigerator while finishing the meal.

Step 4: SEAR CHICKEN

Heat 1 Tbsp. oil in a large sauté pan over medium heat. Season chicken with a pinch of salt and pepper. When hot, add chicken and sear on each side for 6-8 min until golden and crispy. Remove from pan and rough chop into bite size pieces. Place in a small bowl and toss with half the K-Mama sauce. Set aside. USDA recommends cooking chicken to an internal temperature 165ºF.

Step 5: FINISH FLATBREAD

Top pre-baked crust, in this order: mozzarella, chicken, and red onion. Place in the oven and bake for 5-7 min until cheese has melted. Remove from oven and set aside.

Step 6: PLATE YOUR DISH

Drizzle flatbread with aioli and remaining K Mama sauce, then garnish with cilantro and remaining lemon zest. Cut however you like! Enjoy!