Monday, July 9, 2012

Mexican Veggie Flatbread

#TomatoLove is finally here!  After lots of planning, Ali and I are so excited to see the fruits of our labor. (Pun intended, sorry!)  More than that, we have recipes to share with you, we have prizes to share with you, and we hope to raise awareness, along with IJM (International Justice Mission), about off-season tomato farming in the US.  We began to mention this last week and will continue to bring attention to their Recipe for Change campaign as we move through the weeks of our Tomato Love Recipe Exchange!  We are so excited about the support that this community provides.  It’s amazing to see so many people come together for a great cause.  And we can’t wait to see what you have to share with us!

This week we are sharing appetizers.  You all know that, if given the choice, I would always choose snacks and appetizers over a whole meal.  So guess where we are starting our #tomatolove?  You got it, appetizers!  And not only do we both have some amazing appetizers to share with you, we also have a 7-quart KitchenAid stand mixer to give away to one of you lucky readers.  And when I say lucky, I mean lucky!

This mixer is a complete dream machine.  I know because I made this very flatbread dough using it.  It truly made making the homemade dough a snap.  I just turned it on and away it went.  The dough hook is about as big as my face and I’ll tell you, it knows how to knead some dough.  I’ve already made a few batches of cookies too, those recipes coming soon!

You guys also know that I love my Mexican food.  I thought about doing a simple tomato-basil-mozzarella flatbread but I woke up Saturday morning with this idea of a Mexican flatbread in my mind.  Avocado spread, fresh veggies, spicy cheese, fresh mozzarella.  And there it was.  And from past experience, I have found that when I dream up recipes, they usually turn out 100% amazing.  This one was no different.  This dough, first of all, is amazing, and definitely my new favorite recipe.  I am sure that the mixer helped with that because it was nearly effortless.  But it had the perfect texture – crispy on the outside, dense and chewy on the inside – exactly what I was going for.  The avocado spread is full of taco seasoning inspired-flavors and the tomatoes, peppers and onions add a perfect fresh crunch and flavor.

PrintPrint Recipe

Mexican Veggie Flatbread Recipe

Yield: 20 pieces

Prep Time: 1 hour 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours

The perfect flatbread dough topped with a taco-seasoned avocado spread, fresh veggies, pepper-jack cheese and fresh mozzarella.

Ingredients:

for the flatbread dough:
1 cup warm water, divided, more as needed
1 Tbs. honey
2 (1/4-ounce) packets active dry yeast
3 cups bread flour
1 Tbs. olive oil, plus more for the bowl
1 tsp. coarse kosher salt

for the avocado spread:
1 Hass avocado, pitted
2 Tbs. Greek yogurt
1 Tbs. fresh cilantro
1 clove garlic
Juice of 1 lime
1 Tbs. olive oil
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
Salt & pepper to taste

for the flatbread toppings:
4 Roma tomatoes, sliced into coins
1/2 green pepper, sliced
2 green onions, sliced
1/2 cup black beans, drained and rinsed
1 jalapeno pepper, diced
2 Tbs. fresh cilantro
3 slices pepper jack cheese, cut into triangles
6 ounces fresh mozzarella cheese, sliced and cut in half

Directions:

to make the flatbread dough:
Stir the warm water and honey in small bowl. Stir in yeast. Let 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 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 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. 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, jalapeno pepper, 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 from 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, 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

Now for the KitchenAid 7-quart Stand Mixer Giveaway, valued at$650!  This mixer is KitchenAid’s newest model, their most-powerful mixer and one of you will win one!  I already adore mine, Ali does too, and we know that you will absolutely love it too! Be sure to check out KitchenAid on their website, Facebook, Twitter, and YouTube to learn more!

How To Participate In The “Tomato Love Recipe Exchange” Appetizers Week:
For a chance to win :

    1. Write and post a recipe on your blog featuring tomato APPETIZERS.
    2. Include “”Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid.  Also visit Recipe for Change to learn more about how to support tomato farmers.” in your blog post.
    3. No blog? Just leave your recipe in the comments section.
    4. Add your link to the InLinkz widget below (we have the same widget code, so only add it on one site).
    5. Submit your post before Sunday July 15, 11:59pm CST.
    6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
    7. More detailed info is available here.  There are ways to earn additional entries, make sure to come back to this post and leave a comment for each entry that you complete.

Additional Entries For Everyone!

You can earn up to three additional entries by doing each of the following, but you must leave a comment below saying that you have done so.

    • Twitter: Tweet the following: “Join @gimmesomeoven & @bakeyourday in celebrating tomato farmers/recipes at the #r4c #TomatoLove Recipe Exchange!  – http://bit.ly/NgW0kN”
    • Instagram: Instagram a photo of your submitted recipe(s) with the following text: “I just shared (your recipe’s name) in the #TomatoLove Recipe Exchange.”
    • Pinterest: Create a pin on your board of the invitation graphic at the top of each week’s announcement post, inviting people to participate.  Use the #TomatoLove hashtag.

This giveaway is now closed.  Congratulations to Anne, who shared Parmesan Tuiles with Heirloom Tomatoes.  Enjoy your mixer, Anne!

Mark your calendars for the upcoming week’s #TomatoLove themes!

Disclaimer: This giveaway is being sponsored by KitchenAid.  I was provided a 7-quart stand mixer to review for this giveaway, as always, my opinions are 100% my own.  This giveaway will be open until Sunday, July 15.  The prize winner will be chosen at random using www.random.org.  The winner will be notified and will have three days to respond before another winner is chosen.    Contest is open to US residents only.  For my full site disclosure, click here.  This post contains affiliate links.

 

105 Responses to “Mexican Veggie Flatbread”

  1. #
    Sarah K. @ The Pajama Chef — July 15, 2012 @ 6:39 pm

    instagrammed @sar3096

  2. #
    sharona — July 15, 2012 @ 7:55 pm

    tomato, fresh mozzarella, basil, olive oil, salt, pepper– yum!

Trackbacks/Pingbacks

  1. Pingback: Caprese Couscous Salad in Tomato Cups | Bake Your Day

  2. Pingback: Tomato Love Finale & Recipe Roundup

  3. Pingback: Wednesday Ramblings -

Leave a Comment





Current ye@r *