Green Goddess Recipe

Mix and knead

In a large bowl whisk together the all-purpose flour, masa harina, instant yeast, sugar, and salt. Make a well in the center and add the warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy. The dough should be soft but not sticky; add up to 1 tablespoon more flour if excessively sticky.

First rise

Lightly oil the inside of a clean bowl, place the dough in the bowl and turn to coat with oil. Cover loosely with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape

Once risen, gently deflate the dough and divide it into 4 equal portions for individual flatbreads or keep whole for one medium pie. Roll each portion into a ball, let rest for 10 minutes, then roll or stretch into 8–9 inch rounds about 1/4 inch thick.

Pre-bake (optional)

If using a pizza stone or skillet, preheat to medium-high. Brush the tops lightly with the remaining 1 tablespoon olive oil. Cook each flatbread 1–2 minutes per side in a dry skillet until set with lightly browned spots (this helps prevent sagging under toppings). Alternatively, pre-bake at 450°F (230°C) for 4–5 minutes on a baking sheet.

Blend base

While the dough is rising, halve and pit the avocados and scoop the flesh into a blender or food processor. Add basil, cilantro, parsley, garlic cloves, lemon juice, 3 tablespoons olive oil, Greek yogurt, salt, pepper, and optional seeded jalapeño. Purée until smooth and bright green, scraping down sides as needed. The texture should be creamy and spreadable; add 1–2 tablespoons water if too thick.

Adjust seasoning

Taste and adjust salt, lemon, or jalapeño for acidity and heat. Transfer half of the mixture to a bowl to be used as the primary sauce for the flatbreads; reserve the other half for finishing as a guacamole-style topping if you want both layers of green.

Assemble flatbreads

Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside, or heat a large ovenproof skillet on medium-high. Place shaped flatbread on a piece of parchment. Spread a thin, even layer (about 3–4 tablespoons) of the Green Goddess sauce over each round, leaving a 1/2-inch border. Sprinkle about 1/2 cup shredded monterey jack evenly over each flatbread, then crumble a little queso fresco on top (about 2 tablespoons each). Scatter a few sliced scallions and a small pinch of crushed red pepper if using.

Bake or broil

Slide parchment with flatbread onto the preheated stone or baking sheet and bake for 6–8 minutes until cheese is melted and edge is golden. If you want a more blistered top, finish under a hot broiler for 1–2 minutes, watching closely to avoid burning.

Remove flatbreads from oven and let rest 1–2 minutes. Dollop or spread reserved Green Goddess mixture (the guac portion) in the center or drizzle around. Sprinkle remaining scallions, cilantro leaves, and the remaining queso fresco over the top. Squeeze a lime wedge over each flatbread just before serving.

Slice into quarters and serve warm. Leftover spread keeps covered in the refrigerator for up to 2 days (cover surface with plastic to slow browning).