Jalapeno Popper Flatbread

Course: Main Course

Cuisine: North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 381kcal

Author: Lord Byron's Kitchen

Unlike the popular popper which is usually stuffed and fried, Jalapeno Popper Flatbread has many of the same ingredients, and is baked to perfection. All of the flavour you'd expect from a jalapeno popper, but without the hassle of deep-frying! Who's ready to get their spice on!?

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Ingredients

For the Dough:

3/4 cup warm tap water, 110 degrees
1 teaspoon active dry yeast
1 1/2 tablespoons olive oil
1 teaspoon sugar
2 1/4 cups all purpose flour
1/2 teaspoon salt

For the Flatbread:

1 large egg
1 tablespoon water
8 ounces cream cheese, softened
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3-4 large jalapenos, thinly sliced
1/4 cup grated parmesan cheese
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped, for garnish (optional)
1/2 teaspoon dried red chili flakes, optional
non-stick cooking spray

Instructions

For the Dough:

Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you're waiting for the bowl to warm, preheat the oven to 500 degrees - not broil, but degrees.
Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
Sift together 2 cups of the flour, salt, and sugar.
Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don't place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.

For the Flatbread:

Lightly spray two baking sheets or pizza pans with non-stick cooking spray and set aside.
When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll half of the dough into a rectangular shape the size of your pan. Place the dough onto the baking sheet. Repeat with the other half of the dough on a second baking sheet or pizza pan.
Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the outer 1 inch perimeter of the flatbreads.
Next, microwave the cream cheese in 30 second increments until very soft. When done, whisk the pizza sauce into the cream cheese until smooth. Smear this evenly onto both flatbreads.
Evenly distribute the mozzarella and cheddar cheese over the two flatbreads.
Next, top each flatbread with sliced jalapenos.
Bake for 10 minutes. Remove from oven. Sprinkle over parmesan cheese, dried oregano, dried red chili flakes, and garnish with the chopped parsley. Slice into wedges. Serve immediately. Enjoy!

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