Love green goddess dressing? So does Kelly Senyei, founder and recipe developer of Just a Taste. This green goddess-inspired flatbread, featured in Senyei’s new cookbook, “The Secret Ingredient Cookbook,” is her “oversized take on trendy avocado toast” combined with the herbalicous dressing. The surprise ingredient? Candied jalapeños, which add sweet heat and flavor to the Persian cucumber-topped bread. Tip: Save the leftover jalapeño syrup. Senyei says it makes for a mean margarita or a delicious drizzle atop fried chicken.
Spicy Goddess Flatbread
Serves 6 to 8
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 degrees Fahrenheit
1 (¼-ounce) packet active dry yeast
1 teaspoon sugar
2 to 2¼ 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
1/3 cup sour cream
1/3 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
Directions
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 degrees Fahrenheit. 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 1/8-inch thick.
Transfer the dough to the prepared baking sheet, 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 pureed.
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.
— From “The Secret Ingredient Cookbook” (Houghton Mifflin Harcourt; $30) by Kelly Senyei
