Fiesta Flat Bread Recipe
Brushed with Cilantro Jalapeno Pesto, Caramelized Onions, Roasted Red Peppers, Mozzarella and Arugula, Lime Crema
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Ingredients
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Flat Bread Base
Cilantro Jalapeno Pesto
Toppings
Method
Flat Bread Base Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
- 4
Shape Flat Bread
After the dough has risen, punch it down and divide it into 2 equal portions. Roll each portion into a flat oval shape, about 1/4 inch thick.
Cilantro Jalapeno Pesto Preparation
- 5
Blend Ingredients
In a food processor, combine cilantro, jalapeno, garlic, pine nuts, Parmesan cheese, olive oil, and salt. Blend until smooth. Adjust seasoning as necessary.
Toppings Preparation
- 6
- 7
Assemble Flat Bread
Preheat oven to 475°F (245°C). Place the rolled flatbreads on a baking sheet. Brush each with cilantro jalapeno pesto, top with caramelized onions, roasted red peppers, and shredded mozzarella.
- 8
Bake
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- 9
Prepare Lime Crema
In a small bowl, mix sour cream, lime juice, and a pinch of salt. Stir until well combined.
- 10
Serve
Once flatbreads are out of the oven, top with fresh arugula and drizzle with lime crema before serving.
