Spicy Goddess Flatbread
Source of Recipe
From "The Secret Ingredient Cookbook" by Kelly Senyei
"Step aside, Green Goddess! There's a sassier dressing in town, and she's cruising right past the crudités and joining the flatbread festival. This is my oversized take on trendy avocado toast that's meant for slicing and sharing. It stars a crispy crust, herby dressing, fresh veggies, and a hint of sweet heat, courtesy of candied jalapeños. These sticky rings pack big flavor and variable heat, but whatever you do, don't toss out the leftover jalapeño syrup. It makes for a mean margarita or a delicious drizzle atop fried chicken."
List of Ingredients
For the Candied Jalapeños:
◦ ½ cup apple cider vinegar
◦ 1 cup sugar
◦ 2 medium jalapeños, stemmed and thinly sliced
For the Flatbread:
◦ Cooking spray
◦ ¾ cup water, heated to 110° F
◦ 1 (¼-ounce) packet active dry yeast
◦ 1 teaspoon sugar
◦ 2 to 2 ¼ cups all-purpose flour, plus more for dusting work surface
◦ 3 tablespoons extra-virgin olive oil, divided
◦ 1 teaspoon kosher salt
◦ Cornmeal, for dusting pizza stone or baking sheet
For the Spicy Goddess Dressing:
◦ ⅓ cup sour cream
◦ ⅓ cup mayonnaise
◦ 1 tablespoon fresh lemon juice
◦ 2 teaspoons Worcestershire sauce
◦ 1 clove garlic, chopped
◦ ¼ cup chopped fresh Italian parsley
◦ 1 tablespoon chopped fresh tarragon
◦ 1 tablespoon chopped fresh chives
◦ 1 medium avocado, pitted, peeled, and cubed
◦ ½ teaspoon kosher salt
◦ 2 Persian cucumbers, thinly sliced
◦ 1 cup microgreens
Make the Candied Jalapeños:
In a small saucepan set over medium-high heat, combine the vinegar and sugar and bring to a boil. Reduce to a simmer and stir in the jalapeños. Simmer the jalapeños for 5 minutes, then pour it all into a heatproof bowl and set aside to cool completely.
Make the Flatbread:
Grease a large bowl with cooking spray and set aside.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the water, yeast, and sugar. Let the mixture sit until it becomes foamy, about 5 minutes.
Add 2 cups of flour, 2 tablespoons of the olive oil, and the salt to the yeast mixture and mix until the dough comes together into a ball, about 5 minutes. If the dough is too sticky, add more flour, 2 tablespoons at a time, until it forms a ball. Lightly flour your work surface, then turn out the dough and knead it 10 times. Transfer the dough to the greased bowl and cover the bowl with plastic wrap. Let the dough rest in a warm, dark place until it has doubled in size, about 1 hour.
Preheat the oven to 500° F. Dust a pizza stone or baking sheet generously with cornmeal. Lightly flour your work surface. Turn out the dough and punch it down with your hands to deflate. Using a rolling pin, roll the dough until it is ⅛ inch thick. Transfer the dough to the prepared pizza stone, prick it all over with a fork, then brush it with the remaining 1 tablespoon olive oil. Bake the flatbread for about 7 minutes, until golden brown and slightly crisped around the edges. Remove the flatbread from the oven and set aside to cool.
Make the Dressing:
In the bowl of a food processor, combine the sour cream, mayonnaise, lemon juice, Worcestershire, garlic, parsley, tarragon, chives, avocado, and salt. Process until puréed.
Top the Flatbread:
Slather the dressing atop the flatbread, spreading it into an even layer. Top the dressing with the sliced cucumbers and microgreens. Use a slotted spoon to scatter the candied jalapeños on top (reserve the syrup for other uses). Slice the flatbread and serve.
Makes 6 to 8 servings