Chicken Flat Bread Recipe
Brushed with Cilantro Jalapeno Pesto, Topped with Tomatoes, Caramelized Onions, Roasted Red Bell Pepper, Mozzarella & Arugula, Lime Crèma Drizzle
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Ingredients
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Flat Bread
Cilantro Jalapeno Pesto
Toppings
Lime Crèma
Method
Flat Bread Preparation
- 1
Make the Dough
In a bowl, combine warm water and active dry yeast. Let it sit for 5-10 minutes until frothy. In a separate bowl, mix flour and salt. Gradually add the yeast mixture and olive oil to the flour, mixing until it forms a dough.
- 2
Knead and Rise
Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 3
Shape the Flat Bread
Preheat the oven to 475°F (245°C). Punch down the risen dough and divide it into two equal portions. Roll each portion into a flat oval shape about 1/4 inch thick.
Cilantro Jalapeno Pesto Preparation
- 4
Blend the Pesto
In a food processor, combine cilantro, jalapeno, garlic, pine nuts, Parmesan cheese, olive oil, and salt. Blend until smooth and adjust seasoning if necessary.
Assembly
- 5
Prepare the Flat Bread
Place the rolled flat bread on a baking sheet. Brush each flat bread generously with the cilantro jalapeno pesto.
- 6
Add Toppings
Arrange sliced tomatoes, caramelized onions, and roasted red bell pepper over the pesto. Sprinkle shredded mozzarella on top.
- 7
Bake
Bake in the preheated oven for about 12-15 minutes, or until the cheese is melted and bubbly, and the flat bread edges are golden.
Lime Crèma Preparation
- 8
Mix the Crèma
In a small bowl, mix sour cream, lime juice, and salt until well combined. Adjust salt to taste.
Serving
- 9
Serve
Remove the flat bread from the oven, top with fresh arugula, and drizzle with lime crèma before serving.
