simple, fast, & easy flatbreads

similar to my greek night post, sometimes i just don't feel like bringing out the big guns in the kitchen, but still want something super delicious. idealistic? maybe. but that's where these too good to be true flatbreads come in.


this is one of those recipes that you can whip together in 10 minutes, tops. i love, love recipes like that. keeping it simple and easy is what everyone wants, am i right?

you could be super into this and make your own pizza dough - i will admit to you, i am not one of those people. maybe on a weekend. but on a weeknight, when i have things to do (aka, when i want to watch my DVR episodes of empire and pour over my new real simple issue), store bought will do just fine.

ingredients | makes two individual flatbreads

  • 1/2 package of store bought pizza dough
  • 1/2 cup cornmeal
  • wax paper
  • 1 tbsp olive oil
  • 1/4 cup cooked chicken, chopped
  • 1/4 cup pesto
  • 1/4 cup pizza sauce
  • 1/4 cup shredded mozzarella
  • 1/4 cup shredded parmesan
  • 1/4 cup basil, chopped


  1. place your pizza dough out on the counter for at least 30 minutes before cooking. 
  2. preheat your oven to 450. 
  3. spread out your cornmeal on a sheet of wax paper on your counter.
  4. split your dough in half, then in half again. put the first half back in the fridge. 
  5. place your two pieces of dough on the waxed paper, rolling in the cornmeal until it's all covered.
  6. work your dough. i work each section for about 5-8 minutes until it's thin, but not thin enough that it breaks. 
  7. once your dough is done, place on a greased baking sheet. top each with 1/2 tbsp of olive oil.
  8. spread one with the pesto, chicken, and both cheeses.
  9. spread the other with the pizza sauce, both cheeses, and basil. 
  10. place in the oven and bake for 10 minutes.

wasn't that easy? they're seriously lifesavers when i need something quick and easy to whip up, and most of the toppings i have on hand. feel free to do yours differently - all you need are the basics to get started on your own combination!

til next time,

xoxo, #chefhaley 

dragon noodles

i am so thankful for the internet for many reasons, but mainly because it helped me discover this crazy addictive eat-the-leftovers-at-midnight kind of recipe. as soon as i made this, i knew it would become a frequent flyer in my kitchen. i have it memorized by this point.


if you’re not a fan of spicy things, go light on the sriracha. but for those spice lovers out there, this is the recipe for you. 

dragon noodles | source: adapted from budgetbytes

ingredients | serves two full bowls (as seen above)

  • 8oz noodles (you can use lo mein, rice noodles, egg noodles, linguine - whatever you have on hand. i prefer lo mein but have used linguine when i've had it on hand!)
  • 2 tbsp butter
  • 1/4 tsp red pepper flakes (optional)
  • 2 eggs
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • chopped cilantro (for those cilantro haters, you can skip this - it’s just as good without)
  • chopped green onions
  • sesame seeds


  1. boil water for your noodles. when water reaches a rolling boil, salt the water with salt (to taste) and lower your noodles. stir, and let cook for 5-7 minutes (or until done.)
  2. while the water is boiling, prepare the sauce. combine brown sugar, soy sauce, and sriracha in a small bowl. stir to combine.
  3. while the noodles cook, melt butter in a pan over medium heat. add yourred pepper flakes to the butter as it melts. (do this if you want a little extra kick.)
  4. whisk your eggs and add to the melted butter. stir gently to cook through and turn off the heat when done.
  5. drain your noodles, and add them to the pan with the egg.
  6. add your sauce, and toss to combine.
  7. top with chopped cilantrogreen onion, and sesame seeds.

you might want to go ahead and plan to make a double recipe - if you make it once, i guarantee you’ll crave it a couple days later.

til next time!

xoxo, #chefhaley