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The perfect flatbread dough topped with a taco-seasoned avocado spread, fresh veggies, pepper-jack cheese and fresh mozzarella.
For the flatbread dough:
Stir the warm water and honey in small bowl. Stir in yeast. Let the mixture stand until foamy, 5-10 minutes.
In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt. Mix on low speed until blended. Add yeast mixture and mix on medium speed until dough begins to come together. Gradually add remaining flour until the flour is fully incorporated and begins to and pull away from sides of bowl. (Note: if the dough becomes too dry, add more water by the tablespoon until it is moist enough.) Turn the mixer on and allow the dough to knead for 5-6 more minutes until smooth. The dough shouldn’t be sticky by the end of this time period.
Brush a large bowl with oil and form the dough into ball. Place the dough into the bowl and turn it to coat with oil. Cover with plastic wrap and allow it to sit in a warm place for one hour, or until doubled in size.
Place a pizza stone or baking sheet in the oven with a rack positioned near the bottom of the oven. Preheat oven to 500°F. Punch the dough down slightly, place it on a floured surface and roll out into the pizza shape you desire. Put the dough onto your pizza stone or baking sheet. Lightly brush the dough with olive oil if desired and place in the preheated oven for 5-6 minutes, just until lightly browned.
While the dough is pre-baking, add the avocado, Greek yogurt, cilantro, garlic, lime juice and olive oil into a small food processor. Process until the mixture is smooth. Stir in cumin, chili powder, cayenne, oregano and paprika and season to taste with salt and pepper.
To assemble the flatbread:
Remove the flatbread from the oven and spread the avocado sauce onto the dough in a thin layer. Then add the tomato slices, green peppers, green onion, black beans, jalapeno and cilantro and then top with cheeses.
Bake in the preheated oven for another 12-14 minutes, until cheese is melted and browned and the vegetables are tender.
Dough recipe adapted from Bon Appetit.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!