Jalapeno Popper Flatbread

Holy Lord.

This flatbread is insanity.

No, no, not like Shaun T. Insanity, but insanity as in insanely delicious.

You all know my obsession with jalapenos. I have a problem; really I do. If you aren’t so familiar – go here, here and here. That will get you up to speed. If not, there’s more where those came from; just ask.

This is how I ended up making this.

Stay with me here.

So, I succumbed to a jalapeno popper dip that I found on Pinterest (of course) and it was fabulous. Anyway, a couple of days went by and there was some left in the fridge and I was in the mood to play. Oh, and I was hungry. So, I made my crust, went with my gut and – yes – spread it all on there, topped it with bacon and baked it.

Then, something divine happened.

This.

This is like crack. Pure crack, I tell you.

Not only is the popper dip fantastic on its own, it’s absolutely perfect for this flatbread. Maybe next time I’ll add more jalapeno slices – I’m crazy like that.

Jalapeno Popper Flatbread

Ingredients

Flatbread

• 1 tsp active dry yeast
• 2 1/3 cups warm water (not too warm)
• 4 cups all purpose flour
• 1 tsp salt
• 1/3 cup olive oil plus more for oiling the bowl

Topping

• 1/2 pound bacon, cooked and crumbled
• Popper Dip

Instructions

1. Sprinkle yeast over the warm water; let sit for 10 minutes until frothy.
2. In a stand mixer, combine flour with salt.
3. With mixer on low, drizzle in olive oil then yeast/water mixture.
4. Mix on low/medium until a dough ball forms.
5. Transfer to a bowl drizzled with olive oil; cover and refrigerate until ready to use.
6. Preheat oven to 500 degrees.
7. Take half of the dough from the fridge and spread it out thin on an oiled lined baking sheet.
8. Drizzle with olive oil and spoon about 1/3 of the popper dip (that’s what I had left when I made this) on the dough. Of course, you can use as much as you want.
9. Sprinkle bacon over top and bake for 15 minutes, or until corners of bread are slightly brown.

I’m Shea, and I’m a Jalapenoholic.