Sweet And Spicy Chicken Flatbread Recipe

Ingredients

1

large red onion, thinly sliced

1

                        can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust

1

cup sweet orange marmalade

2

teaspoons Sriracha sauce

3

cups chopped deli rotisserie chicken

1

cup shredded Monterey Jack cheese (4 oz)

1

cup firmly packed shredded bok choy

Preparation

Heat oven to 400°F. In 12-inch nonstick skillet, mix onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat 5 to 7 minutes, stirring frequently, or until browned. Add 1/4 cup water; cook, stirring constantly, until water evaporates.

Meanwhile, unroll dough on dark or nonstick cookie sheet. Bake 6 minutes. Remove from oven; turn crust over on cookie sheet.

In small bowl, mix marmalade and Sriracha sauce. Spread mixture on crust to within 1/2 inch of edges. Top with chicken, cheese and onion. Bake 10 to 12 minutes longer or until cheese is melted and crust is deep golden brown.

Remove from oven; sprinkle with bok choy.