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 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
- 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
- 1/2 pound bacon, cooked and crumbled
- Popper Dip
- Sprinkle yeast over the warm water; let sit for 10 minutes until frothy.
- In a stand mixer, combine flour with salt.
- With mixer on low, drizzle in olive oil then yeast/water mixture.
- Mix on low/medium until a dough ball forms.
- Transfer to a bowl drizzled with olive oil; cover and refrigerate until ready to use.
- Preheat oven to 500 degrees.
- Take half of the dough from the fridge and spread it out thin on an oiled lined baking sheet.
- 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.
- 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.