Friday, February 21, 2014

Spicy Texan Soyrizo Flatbread

There's a saying that young kids use today. I believe it goes something like "aint nobody got time for that". It has become a widely understood mantra, because life is in fact busy. Don't feel bad if you don't have time to make flatbread from scratch, use store bought naan instead. Should you catch yourself reciting these words, you may feel slightly empowered and your lunch will be ready faster.

Side note: please allow me to explain what Soyrizo is, in case you're not familiar. Take that bright orange grease, tube stuff and take away the guilt. Feel free to use chorizo if you don't have vegetarian tendencies like I do. Soyrizo is not husband approved.

For flatbread:
3 cups unbleached flour, plus more for dusting
Fine sea salt
1 envelope (1/4 ounce) active dry yeast
3 tablespoons Terra Verde Estate Blend Extra Virgin Olive Oil

For toppings: 
1 package Soyrizo
1/2 lb Mill King Spicy Texan Cheese Curds, chopped 
1/2 yellow onion, chopped 
3-4 rainbow carrots, chopped
2 tablespoons Terra Verde Estate Blend Extra Virgin Olive Oil
1 avocado, sliced
Fresh cilantro, for garnish

For flatbread dough: process flour and 2 teaspoons salt in a standing mixer fitted with the dough hook until thoroughly incorporated, 1 minute. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, unified mass. Turn the mass out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process to create a smooth ball of dough, that's not sticky. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and let rise at room temperature until it has doubled in size, about 2 hours. When the dough has risen, divide it in half and shape into balls, then pat into an oval shape. Use a pizza stone or cookie sheet dusted with flour. Bake at 425 for 25-30 minutes, until golden and crusty. While flatbread is baking, prepare your toppings. Cook onions and carrots in evoo until tender, add soyrizo to heat through and combine flavors. Brush finished flatbread with a little evoo. Spread a layer of soyrizo mixture. Top with cheese curds. Broil for 15 minutes until cheese is melted and edges are more golden. Garnish with avocado and cilantro. Slice and serve. 

*Yields: 2 large flatbreads, about 4 servings

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