Preheat your oven to 375 degrees F. This initial step is crucial as it sets the stage for roasting those cherry tomatoes. Their sweet flavor will intensify as they cook, bringing a lovely burst to each bite.
Line a baking sheet with foil and place the cherry tomatoes on the sheet. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Make sure each tomato gets a bit of seasoning, as this will enhance their natural sweetness when roasted.
Roast the tomatoes for about 20 minutes, or until they are bursting. Keep an eye on them—they should be beautifully soft and aromatic, perfect for topping your flatbread.
While the tomatoes roast, heat a large skillet over medium heat. Season your chicken with the salt, pepper, paprika, and garlic powder. This seasoning mix will create a flavorful crust on the chicken.
Add 1 tablespoon of olive oil to the skillet. Once hot, add the seasoned chicken and cook until golden on all sides, about 5 to 6 minutes. You want that lovely golden-brown color, which indicates delicious flavor.
Drizzle the cooked chicken with 1 tablespoon each of honey and sriracha, then cook for another minute to let the flavors meld. This step infuses the chicken with that signature sweet and spicy flavor.
Transfer the chicken to a plate and reduce the heat to low. In the same skillet, add the remaining olive oil. Add the sliced shallots with a sprinkle of salt and drizzle with 1 tablespoon of honey.
Cook the shallots, stirring often, until they turn caramelized and golden. This should take about 5 minutes. Once done, transfer them to a bowl to keep them warm.
In a separate bowl, combine the flour, baking powder, salt, basil, oregano, and garlic powder. Stir to combine these dry ingredients thoroughly before adding any liquids.
Add the water and the olive oil to the dry ingredients. Mix with a spoon until the dough begins to come together. Use your hands to finish bringing it into a ball.
Lightly knead the dough a few times on a floured surface. Roll and press the dough into the size of your skillet. I typically use a 12-inch skillet for this recipe. If you opt for a smaller skillet, you may end up with two flatbreads.
Heat a large oven-safe skillet over medium-high heat. Brush it with olive oil and carefully place the dough in the skillet. Cook until bubbles begin to form on the dough, about 2 to 3 minutes. This is a good sign that the bottom is getting a nice crust.
Brush the top of the dough with more olive oil, then flip it over using kitchen tongs. Reduce the heat to medium and sprinkle half of the gruyere cheese over the dough. Now it’s time to layer on the goodness!
Add the roasted tomatoes, chicken, and shallots on top. Finish by adding the remaining gruyere cheese, then drizzle everything with the remaining honey and sriracha.
Place the skillet in the oven and bake for about 15 minutes, or until the cheese is bubbly and golden. Don’t rush this step; the cheese will melt beautifully and create that gooey texture we all love.
Once out of the oven, top with fresh cilantro, chopped peanuts, and extra sriracha, if desired. You can slice the flatbread right in the skillet or slide it out onto a cutting board for serving. Enjoy!
