Mexican Veggie Flatbread

Name: Mexican Veggie Flatbread
Ingredients: 1 cup Warm Water, Divided, More As Needed; 1 Tablespoon Honey; 2 packages (1/4 Ounce Each) Active Dry Yeast; 3 cups Bread Flour; 1 Tablespoon Olive Oil, Plus More For Bowl; 1 teaspoon Coarse Kosher Salt; 1 whole Avocado, Peeled And Pitted; 2 Tablespoons Greek Yogurt; 1 Tablespoon Fresh Cilantro; 1 clove Garlic; 1 whole Lime, Juiced; 1 Tablespoon Olive Oil; 1 teaspoon Cumin; 1/2 teaspoons Chili Powder; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Dried Oregano; 1/2 teaspoons Smoked Paprika; Salt And Pepper, to taste; 4 whole Roma Tomatoes, Sliced Into Coins; 1/2 whole Green Pepper, Diced; 2 whole Green Onions, Sliced; 1/2 cups Black Beans, Drained And Rinsed; 1 whole Jalapeno Pepper, Diced; 2 Tablespoons Fresh Cilantro, Chopped; 3 slices Pepper Jack Cheese, Cut Into Triangles; 6 ounces, weight Fresh Mozzarella Cheese, Sliced And Cut In Half

26 ingredients

24 steps

Ingredients

1 cup Warm Water, Divided, More As Needed
1 Tablespoon Honey
2 packages (1/4 Ounce Each) Active Dry Yeast
3 cups Bread Flour
1 Tablespoon Olive Oil, Plus More For Bowl
1 teaspoon Coarse Kosher Salt
1 whole Avocado, Peeled And Pitted
2 Tablespoons Greek Yogurt
1 Tablespoon Fresh Cilantro
1 clove Garlic
1 whole Lime, Juiced
1 Tablespoon Olive Oil
1 teaspoon Cumin
1/2 teaspoons Chili Powder
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Dried Oregano
1/2 teaspoons Smoked Paprika
Salt And Pepper, to taste
4 whole Roma Tomatoes, Sliced Into Coins
1/2 whole Green Pepper, Diced
2 whole Green Onions, Sliced
1/2 cups Black Beans, Drained And Rinsed
1 whole Jalapeno Pepper, Diced
2 Tablespoons Fresh Cilantro, Chopped
3 slices Pepper Jack Cheese, Cut Into Triangles
6 ounces, weight Fresh Mozzarella Cheese, Sliced And Cut In Half

Directions

1

For the flatbread dough: Stir the warm water and honey in small bowl.
2

Stir in yeast.
3

Let the mixture stand until foamy, 5-10 minutes.
4

In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt.
5

Mix on low speed until blended.
6

Add yeast mixture and mix on medium speed until dough begins to come together.
7

Gradually add remaining flour until the flour is fully incorporated and begins to and pull away from sides of bowl.
8

(Note: if the dough becomes too dry, add more water by the tablespoon until it is moist enough.)
9

Turn the mixer on and allow the dough to knead for 5-6 more minutes until smooth.
10

The dough shouldnt be sticky by the end of this time period.
11

Brush a large bowl with oil and form the dough into ball.
12

Place the dough into the bowl and turn it to coat with oil.
13

Cover with plastic wrap and allow it to sit in a warm place for one hour, or until doubled in size.
14

Place a pizza stone or baking sheet in the oven with a rack positioned near the bottom of the oven.
15

Preheat oven to 500 degrees F. Punch the dough down slightly, place it on a floured surface and roll out into the pizza shape you desire.
16

Put the dough onto your pizza stone or baking sheet.
17

Lightly brush the dough with olive oil if desired and place in the preheated oven for 5-6 minutes, just until lightly browned.
18

While the dough is pre-baking, add the avocado, Greek yogurt, cilantro, garlic, lime juice and olive oil into a small food processor.
19

Process until the mixture is smooth.
20

Stir in cumin, chili powder, cayenne, oregano and paprika and season to taste with salt and pepper.
21

To assemble the flatbread: Remove the flatbread from the oven and spread the avocado sauce onto the dough in a thin layer.
22

Then add the tomato slices, green peppers, green onion, black beans, jalapeno and cilantro and then top with cheeses.
23

Bake in the preheated oven for another 12-14 minutes, until cheese is melted and browned and the vegetables are tender.
24

Dough recipe adapted from Bon Appetit.