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Spicy Habanero Chicken Flatbread

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2 artisanal flatbread crusts

1/4 cup barbecue sauce

1/4 cup Moore's Spicy Habanero Wing & Hot Sauce

1 1/2 cup rotisserie chicken or cooked chicken fingers, chopped in bite size pieces

8 ounces Maytag or Gorgonzola Blue Cheese

1/2 red onion, shaved thinly in rings

1 cup baby arugula

1 tablespoon olive oil

Salt & fresh ground pepper


1.  Preheat oven to 400 degrees.  A pizza stone is recommended for this recipe.  If you have a pizza stone, preheat the stone with the oven.
2.  To make the sauce, combine the bbq sauce with the Spicy Habanero Sauce in a small saucepan over medium heat.  Stir to blend and simmer until warm.
3.  If not using a stone, place flatbread on a baking sheet.  Use a pastry brush to dab the sauce generously covering the bread's entire surface.  Spread the chicken and cheese over the flatbreads and top with red onion rings. 
4.  Transfer the flatbread directly onto the preheated pizza stone (or place baking sheet in the oven).  Bake for 8 minutes or until bread is crispy and the blue cheese has melted.
5.  Lightly dress arugula with the olive oil in a small mixing bowl and season with salt and pepper.  Scatter over the flatbread.
6.  Cut and serve.