The Perfect Seasonal Flatbread

The Perfect Seasonal Flatbread

It’s almost fall!   The season of spiced lattes, flannel shirts and hearty food is upon us.  And it’s the perfect time for a crispy flatbread pizza.  But what is a flatbread?  It depends who you ask.  There are more than a few different doughs to choose from and a variety of cooking methods.  I’ve used tortillas, lavosh, pitas, naan bread, even dough made with baking powder to give it a little rise.  They can be made on the grill or in the oven…on a pan or on a pizza stone.  Each combination has its own attributes.  Today we will be using a basic pizza dough recipe.

There is something about the smell of yeast dough baking in the fall that just hits home. For me it’s the smell of comfort and time spent with family. One of my first memories is of my grandfather making dough in the morning. Sometimes it was bread, sometimes focaccia, but the best was when he made pizza. Oblong and barely ever round, they were topped with whatever was growing in the garden at the time. But no matter what they were, they always smelled amazing. Now-a-days you can pretty much buy whatever you want any time of year, but it’s still nice to change your palate with the seasons.  In that spirit we’re going to try a seasonal flatbread that will hit the spot!

Seasonal Flatbread

Recipe by markCourse: Recipes


Prep time


Cooking time






  • 1 tbsp sugar

  • 1 1/4 oz packet of active dry yeast

  • 3 tbsp olive oil

  • 4 1/2 cups all purpose flour

  • 2 tsp salt

  • 1 3/4 cups warm water

  • 2 Chorizo sausages out of casing (about 1/2 cup)

  • 1 (15.5oz) can of black beans- rinsed

  • 1 cup corn

  • 3 tbsp red & green peppers- diced

  • 1 tbsp red onion- diced

  • 1 tbsp olive oil

  • 1 tsp taco seasoning

  • 1/4 cup chopped cilantro

  • 1 tbsp chipotle peppers in adobo (optional)

  • Salt and pepper to taste

  • 1/2 cup oaxaca cheese or smoked gouda for topping


  • Whisk water and the sugar in a bowl; sprinkle the yeast on top. Set aside 5-10 minutes until foamy. Mix in olive oil
  • Mix flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Stir together a little at a time until a dough is formed and pulls away from the side. Dust with flour if needed.
    *This step may be done in a mixer with a dough hook.
  • Pull the dough from the bowl on to a lightly floured surface. Knead 5-10 minutes until dough is smooth and stretchy. Dust with flour as needed
  • Place dough back in bowl and brush with olive oil
  • Cover the bowl with plastic wrap and let the dough rise for 1 hour or until it is doubled in size
  • Punch down the dough and split into 2 balls
  • Brush again with oil and wrap each with plastic wrap. Leave in refrigerator overnight
  • In a hot sauté pan add the oil & chorizo. Cook over medium heat until lightly browned (3-4 minutes). Break up the sausage as much as possible
  • Add the onions, diced peppers and taco seasoning. Let sauté for 3 minutes
  • add the corn, black beans and chipotles. Stir through until mixed and hot. Remove from heat
  • *If the mix seems too dry add 1/4 cup water
  • Remove your dough from the refrigerator and preheat you oven to 425°
  • Dust your working surface with a little flour and begin to flatten the dough ball
  • With your hands or a rolling pin, flatten the dough to about an 1/8 inch thick & approx. 6×12
  • Dust a baking sheet with flour and transfer the dough
  • Top your dough with the chorizo mix making sure to leave a half inch all the way around the outside
  • *Add Oaxaca cheese now if desired
  • Bake for 7-10 minutes or until dough is crispy
  • Remove from oven and top with chopped cilantro. Cut into 4-6 pieces and serve


  • Chipotles can be found in cans or jars in most Mexican or Latin food sections in supermarkets
  • If the top isn’t as crispy as you’d like turn on you broiler for a few minutes
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