Spicy Grilled Chicken BBQ Flatbread with Broccoli

What’s Up, Hungry People?

This week’s challenge was “California cuisine”—a concept that evokes images of avocados and sushi rolls for many. Yet, for me, it’s all about flatbread and broccoli. This preference largely stems from a memorable scene in Inside Out where the characters bemoan a pizza shop that serves exclusively broccoli pizza!

My take on broccoli pizza features both broccolini and broccoli, paired with a homemade tangy BBQ sauce, shallots, and onions, then topped off with a balsamic drizzle. It’s the perfect combination of sweet and spicy flavors presented on a thin and crispy crust. Plus, when broccoli is baked, it starts to crisp and caramelize, offering a delightfully salty taste with a hint of sweetness at the stalk.

Here’s What You Need:

• Ketchup: Adds a tangy base to the homemade BBQ sauce.
• Spicy ketchup: Alternative to regular ketchup for extra heat.
• Paprika: Provides a smoky flavor to the sauce.
• Brown sugar: Balances the tanginess with sweetness.
• Worcestershire sauce: Adds depth with its savory, slightly tangy flavor.
• White vinegar: Brightens the sauce with acidity.
• Red pepper flakes: Introduces heat, adjustable to taste.
• Salt: Enhances overall flavor balance.
• Aged balsamic vinegar: Finishes the dish with a sweet and tangy drizzle.
• Pizza dough: Serves as the base for the flatbread.
• Sweet corn: Adds a hint of sweetness and texture.
• Shallot: Brings mild, sweet flavor when baked.
• Broccoli or broccolini: Offers a crunchy texture and earthy tones.
• Corn meal: Helps the bottom of the pizza become crispy.
• Flour: Used for dusting and rolling out the pizza dough.

Let’s Cook

Prepping Your Oven and Surface: First things first, let’s get that oven ready. If you’ve got a pizza stone, pop it into the oven and preheat it to 425°F for about an hour. No pizza stone? No problem. Just use a baking sheet instead. While the oven heats up, take this time to sprinkle your wooden cutting board or another heat-proof surface with corn meal. This little trick helps your pizza slide off easily and adds a bit of crunch to the crust.

Making the BBQ Sauce: Now, let’s whisk up that BBQ sauce. Grab a bowl and mix together the ketchup, paprika, brown sugar, Worcestershire sauce, white vinegar, red pepper flakes, and salt. Give it a good stir until everything’s nicely blended. Set this aside for now—we’ll come back to it soon.

Rolling Out the Dough: Next, on a clean, floured surface, roll out your pizza dough. You can make it as thick or as thin as you like, but remember, the thinner the crust, the crispier it will be. Once you’ve got it rolled out, transfer it onto your corn meal-dusted board.

Topping Time: It’s topping time! Spread that delicious BBQ sauce you just made right over the dough. Then, layer on your grilled chicken, shallots, broccoli, and sweet corn. Feel free to arrange them however you like—make it pretty!

Baking Your Masterpiece: Carefully shift your assembled pizza from the cutting board to the preheated stone or baking sheet in the oven. Bake it for about 10-15 minutes. You’ll know it’s done when the edges are golden and crispy and the bottom is just how you like it.

The Final Touch: Right before serving, drizzle that aged balsamic vinegar over the top for a final flair of flavor. It really ties it all together.

BBQ Flatbread Tips:

• Rolling the dough: Make sure your rolling surface and rolling pin are well-floured to prevent sticking. Thinly rolling the dough ensures that it cooks through and gets crispy, creating the perfect base for your toppings.
• Using spicy ketchup: If you enjoy dishes with a kick, consider substituting regular ketchup with spicy ketchup in the BBQ sauce. It’s an easy swap that significantly changes the flavor profile.
• Managing the heat: Red pepper flakes can vary in heat. Start with a smaller amount and adjust according to your preference. Remember, it’s easier to add more than to fix a sauce that’s too spicy.
• Baking on a pizza stone: For the crispiest crust, use a preheated pizza stone. If you don’t have one, a baking sheet will work, but the results might not be as crispy. Make sure it’s hot before adding your pizza.
• Adding the balsamic drizzle: Drizzle balsamic vinegar right after baking for a burst of flavor. It complements the spicy and savory elements beautifully without overpowering them.

So there you have it, my take on California cuisine with a spicy grilled chicken BBQ flatbread that’s anything but ordinary. While broccoli might not be the first thing that comes to mind when you think of pizza, this recipe will change the way you see those green trees. The homemade BBQ sauce, combined with the crispy, caramelized bits of broccoli and broccolini, creates a flavorful fusion that’s beyond incredible.

Grilled Ginger Shrimp BBQ Flatbread

Shrimp & Lobster Remoulade Flatbread

Tomato & Ricotta Flatbread