I love the Stonefire naan, pita and pizza crusts. If you have bottled peanut sauce and leftover cooked chicken, this flatbread comes together in minutes.
1 8.8-ounce package Stonefire Naan Bread (contains 2 breads)
2 tablespoons creamy peanut butter
1 tablespoon Hoisin sauce
1/8 teaspoon crushed red pepper flakes
1 ½ teaspoons brown sugar
1 tablespoon water
1 ½ teaspoons sesame oil
1 ½ teaspoons soy sauce
1 teaspoon minced fresh ginger
1 cup cooked chicken, chopped
½ cup shredded mozzarella cheese
2 tablespoons chopped red onion
¼ cup chopped dry roasted peanuts
1 green onion, thinly sliced
2 tablespoons chopped fresh cilantro
Heat oven to 450°.
Combine peanut sauce ingredients.
Place flatbreads on a large baking sheet. Spread with peanut sauce.
Divide chicken, cheese, onion and peanuts between the two breads.
Bake 7-8 minutes or until cheese is melted and bread is golden brown.
Garnish with green onions and cilantro.
Slice each flatbread into 3 pieces.