Prepared pizza dough eliminates half of the work for this Asian-inspired flatbread, with scallions and sesame seeds sandwiched between soft, chewy layers of crust. The versatile dipping sauce can also be served with frozen dumplings, spring rolls or even chicken fingers.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 red Fresno chile or jalapeno, half minced, half thinly sliced
- 3 teaspoons toasted (dark) sesame oil
- 2 tablespoons sesame seeds
- 1 bunch scallions, finely chopped
- 1 pound prepared pizza dough, at room temperature
- All-purpose flour, for dusting
- 1/2 teaspoon kosher salt
- 2 tablespoons canola oil
- 1 pound peeled, cooked shrimp, for dipping
Instructions
- Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
- Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
- Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 296 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 120 mg |
| Sodium | 1224 mg |
| Serving Size | 1 of 8 servings |
| Calories | 296 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 120 mg |
| Sodium | 1224 mg |
Reviews
The sauce was decent but it didn’t really go with the shrimp, imo. The bread was boring.
I normally love all of these flavors… I think the flatbread may have just been too bland and it relied too heavily on the sauce… not sure.