Smokey Flatbread Recipe
Smokey bacon, pipikaula, caramelized onion, chipotle cream sauce, smoked gouda, Hawaiian chili marinated mozzarella and shiso chiffonade.
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Ingredients
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Flatbread
Toppings
Method
Flatbread Preparation
- 1
Make the Dough
In a bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until it becomes frothy.
- 2
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Topping Preparation
- 5
Caramelize the Onions
Slice the onion thinly. In a skillet over medium heat, add a tablespoon of olive oil and the sliced onions. Cook for about 15-20 minutes, stirring often until the onions are golden brown and caramelized.
- 6
- 7
Prepare the Pipikaula
Slice the pipikaula into thin strips. If it's not already tender, consider heating it briefly in the same skillet used for the bacon to warm it up.
- 8
Prepare the Cheese
Shred the smoked Gouda and slice the Hawaiian chili marinated mozzarella into small pieces.
- 9
Chiffonade the Shiso
Stack the shiso leaves, roll them tightly, and slice thinly to create chiffonade.
Assembling the Flatbread
- 10
Preheat the Oven
Preheat your oven to 450°F (230°C).
- 11
Shape the Flatbread
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- 12
Add Toppings
Place the rolled-out flatbread on a baking sheet. Spread a layer of chipotle cream sauce over it, then add the caramelized onions, crispy bacon, pipikaula, smoked Gouda, and mozzarella.
- 13
Bake
Bake the flatbread in the preheated oven for 12-15 minutes or until the cheese is bubbly and the edges are golden brown.
- 14
Finish and Serve
Once out of the oven, sprinkle with shiso chiffonade and slice the flatbread into pieces. Serve warm.
