Hot Honey Chicken, Bacon, & Peach Flatbread

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Sweet • Smoky • Savory • Tangy

Grilled chicken, crispy bacon, caramelized peaches, and red onions come together on a crispy griddled flatbread finished with Blueberry Hot Honey Mustard and a blend of Asiago and mozzarella. Paired with a homemade Whiskey Scallion Ranch, this sweet-and-savory flatbread delivers the perfect balance of sweet heat, smoky richness, and cool, herbaceous flavor.

Yield: 2 large flatbreads (4–6 servings)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Flatbread

  • 1 lb boneless, skinless chicken thighs
  • 2 tbsp cornstarch
  • 8 oz bacon
  • 2 ripe peaches, sliced
  • 1 medium red onion, thinly sliced
  • 1 lb pizza dough
  • Olive oil
  • 1/2 cup Blueberry Hot Honey Mustard (BHHM)
  • 1½ cups shredded low-moisture mozzarella
  • 1 cup shredded Asiago cheese

Chicken Seasoning

  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp Salt
  • 1 tbsp brown sugar

Whiskey Scallion Ranch

  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 1 bunch green onions
  • 2 tbsp fresh parsley
  • 2 tbsp lemon juice
  • 3 tbsp bourbon whiskey
  • 2 tsp garlic powder
  • 1 tsp dried dill
  • 1 tsp Salt
  • 1/2 tsp black pepper

Instructions

Prepare the Ranch

  1. Add the mayonnaise, buttermilk, green onions, parsley, lemon juice, bourbon, garlic powder, dill, Salt, and black pepper to a blender.
  2. Blend until smooth and creamy.
  3. Refrigerate while preparing the flatbread to allow the flavors to meld.

Prepare the Chicken

  1. Pat the chicken thighs dry.
  2. Season generously with the onion powder, garlic powder, Salt, and brown sugar.
  3. Toss the seasoned chicken with the cornstarch until evenly coated.

Grill the Toppings

  1. Preheat a griddle grill over medium-high heat.
  2. Cook the bacon until crisp. Remove and chop into bite-sized pieces.
  3. Grill the sliced peaches until lightly caramelized.
  4. Grill the red onions until softened and lightly charred.
  5. Cook the chicken thighs until nearly done.
  6. Add the Blueberry Hot Honey Mustard directly to the chicken on the griddle and toss until evenly coated and lightly caramelized.
  7. Remove the chicken and chop into bite-sized pieces.

Grill the Flatbread

  1. Shape the pizza dough into two flatbreads.
  2. Brush one side lightly with olive oil.
  3. Place the oiled side down on the hot griddle.
  4. Once lightly browned, flip and cook the second side.
  5. Brush the cooked surface with a light drizzle of olive oil followed by a generous layer of Blueberry Hot Honey Mustard.

Assemble

  1. Evenly distribute the chopped chicken over each flatbread.
  2. Sprinkle with the mozzarella and Asiago cheeses.
  3. Top with the grilled peaches, red onions, and chopped bacon.

Finish

  1. Cover the flatbreads on the griddle until the cheese is melted and bubbling.
  2. Remove from the heat and allow to rest for 2–3 minutes before slicing.
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