Beer Chicken Flatbread

Flatbread

1. In a bowl, mix flour, baking powder, and salt then add the beer and olive oil - stir until asoft dough forms
2. Turn onto a lightly floured surface and knead briefly, about 1 minute, just until smooth.
3. Heat oven to 450
4. Divide dough into2 equal pieces and roll into thin ovals (about 9 to 10 inches each)
5. Place on a sheet pan or pizza stone, brush lightly with olive oil and bake 5 to 6 minutes, just until set
6. Top each flatbread with the beer-onion jam, Gruyère and mozzarella and the chicken
7. Return to oven and bake 8 to 10 minutes, until cheese is melted and edges are crisp and golden
8. Drizzle with some of the honey mustard
9. ‍

Chicken

1. In a bowl, toss the chicken with, beer glaze and Dijon - coat lightly

Beer-Onion Jam

1. In a pan overmedium heat, melt butter with olive oil and add onions and a pinch of salt - cook until soft and starting to turn golden, 10 to 15 minutes
2. Add beer and brown sugar, and continue cooking until deeply golden, jammy, and slightly sticky, another 10 minutes - set aside‍

Toppings

• 1/2 cup shredded Gruyère
• 1/2 cup shredded mozzarella

Hot Honey Mustard Drizzle

1. Whisk together mustard, mayo, honey, hot sauce, and a splash of water until smooth and drizzlable

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