Avocado Delight Flatbread
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
  • 1c flourPlus a little more for rolling out the dough
  • 2Tbsp Pickle Creek Roasted Garlic Infused Olive OilPlus a little more for greasing the dough
  • 2/3tsp baking powder
  • 1/2tsp salt
  • 1/3c ice cold waterPlus a little more if dough is dry
  • 2Tbsp Pickle Creek Shallot Infused Olive Oil
  • 1medium onion, thinly sliced
  • 1/4c alfredo sauce
  • 1/2 c grape tomatoes, halved
  • 1medium avocado, thinly sliced
  • 1/4c shredded mozzarella
  • 1spring Fresh basil leaves, chopped
Instructions
  1. Add 2 Tbsp Shallot Olive Oil to a large skillet and heat on medium high. Add the sliced onion and season with salt. Stir well. Lower the heat to medium low and sauté ~20 minutes, stirring occasionally, until the onion is well caramelized.
  2. Combine the flour, baking powder, and salt in a large mixing bowl. Drizzle in the 2 Tbsp of Roasted Garlic Olive Oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
  3. Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 475 F.
  4. Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub both sides of the dough with Roasted Garlic Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
  5. Spoon on the alfredo sauce and spread evenly across the tops of the dough circles. Add the onions, avocado, tomatoes, and mozzarella cheese.
  6. Bake for ~15 minutes until crust and cheese are browned to your liking. Once flatbread is out of the oven, sprinkle with fresh basil leaves. Slice and serve hot. Enjoy!