Flatbread Pizza with Grilled Chicken and Peanuts

Welcome to the latest Cookbook of the Week post.

This latest installment highlights a book I found when I was doing my cookbook archivingForaging in Oklahoma:  Tales and Recipes from the Open Road by Andrew Black.   I bought this book from a favorite independent books store in Oklahoma City soon after it was published.  I even scored an autographed copy.

This is an interesting read with inventive recipes.   Chef Black arrived in OKC to to work as the executive chef of the Skirvin Hotel (an old hotel that had recently been refurbished).   As he was growing up in Jamaica on thirty acres of mangoes, cocoa, sugar cane and jack fruit, his grandmother taught him to be resourceful and celebrate life.

You know how some people get together and celebrate birthdays and holidays?  We would celebrate everyday life.  We would celebrate at every meal.  We never had a lot, but we had a lot of love.  We had love from every angle. (3)

It seemed natural that when he landed in the heartland that he would use his resourcefulness to explore the farms and ranches of Oklahoma.   Each section in the book focuses on a farm, ranch or local purveyor.   (One winery and brewery along with a sorghum festival are thrown in for good measure.)   An inspired-by recipe from Chef Black follows each narrative.

The book is beautifully photographed to document Chef Black’s travels.

I tried the Peanut Crusted Flatbread Pizza.  The crust sounded amazing with a splash of soy sauce and the toppings were simple.

Peanut Crusted Flatbread Pizza

Chef Andrew Black

I adapted the toppings a bit. Chef Black’s original recipe includes making concasse tomatoes. I used cherry tomatoes.


Make the flatbread:

  • 1/4 c. whole wheat flour
  • 1/3 c. all-purpose flour (plus more for dusting)
  • 1/4 t. dried yeast
  • 1/2 c. warm water (102 F)
  • 1/2 t. honey
  • 1 t. soy sauce
  • 1 t. olive oil

Make the pizza:

  • 1 T. olive oil
  • 1/4 c. (generous) grilled chicken (Chef calls for pulled chicken.)
  • 4 oz. garlic-herb goat cheese (Chef calls for garlic-flavored Boursin cheese.)
  • 4.4 oz. Buffalo mozzarella, torn
  • 1 T. salted peanuts, crushed
  • 1 c. cherry tomatoes, halved (Chef calls for making concasse.)
  • fresh parsley


  1. Make flatbread. Combine yeast, warm water, honey, olive oil and soy sauce. Stir and let set for 1 minute (or longer if you have time).
  2. In the bowl of a stand mixer, combine the flour with the wet mixture. Using a dough hook, mix until the dough forms a ball. Let rest 5 minutes.
  3. Dust a flat surface with flour and roll out to an 18 inch circle. Place on a prepared backing sheet or pizza pan. Use a fork to poke holes in the flatbread (docking) to prevent bubbling.
  4. Preheat oven to 400 F.
  5. Brush the flatbread with 1 T. olive oil. Add the chicken, crumbled goat cheese, torn mozzarella, cherry tomatoes, and crushed peanuts. Place in preheated oven for about 10-15 minutes or until cheese is melted and crust is browned.
  6. Top with parsley and serve.

Yield: 4

So, I do think this was probably a better than average flatbread.   I do have to qualify that I was feeling under the weather after a truly terrible reaction to some medication.   I would like to revisit this recipe when I am feeling better.  (I also cheated and used store-bought grilled chicken.)

All-in-all, I liked the Asian feel to this flatbread with the umami crust and peanut toppings.

Other recipes on my to-make list include Chef Black’s Heirloom Potato Salad (with feta, cucumber, tomatoes and pesto), Red Wine Ice Cream, and Popcorn Okra.

Chef Black moved from the Skirvin to the Colcord (another boutique hotel).   He currently is involved as chef-owner in La Baquette, Black Walnut, and Grey Sweater.  (These restaurants have been on my to-go-to list for some time.)    You can find out more about him here.


Obviously, I can’t wait until we can patronize restaurants again.  We have done take-out twice from some favorites (and tried to leave appreciative tips).   I recently listened to the Fresh Air episode “Cooking in the Time of COVID-19” which featured Sam Sifton, former NYT food editor.  He is projecting that 70% of restaurants may not be able to reopen.   I have speculated as to what our downtown area will look like after this is all over.   (You can listen to Sifton’s interview here.)

Stay safe, all!


I’m linking up with Foodies Read

Also linking up to Weekend Cooking at Beth Fish Reads.


14 comments to Flatbread Pizza with Grilled Chicken and Peanuts