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1
For the flatbread dough: Stir the warm water and honey in small bowl.
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2
Stir in yeast.
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3
Let the mixture stand until foamy, 5-10 minutes.
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4
In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt.
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Mix on low speed until blended.
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6
Add yeast mixture and mix on medium speed until dough begins to come together.
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7
Gradually add remaining flour until the flour is fully incorporated and begins to and pull away from sides of bowl.
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8
(Note: if the dough becomes too dry, add more water by the tablespoon until it is moist enough.)
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9
Turn the mixer on and allow the dough to knead for 5-6 more minutes until smooth.
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10
The dough shouldnt be sticky by the end of this time period.
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11
Brush a large bowl with oil and form the dough into ball.
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12
Place the dough into the bowl and turn it to coat with oil.
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13
Cover with plastic wrap and allow it to sit in a warm place for one hour, or until doubled in size.
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14
Place a pizza stone or baking sheet in the oven with a rack positioned near the bottom of the oven.
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15
Preheat oven to 500 degrees F. Punch the dough down slightly, place it on a floured surface and roll out into the pizza shape you desire.
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16
Put the dough onto your pizza stone or baking sheet.
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17
Lightly brush the dough with olive oil if desired and place in the preheated oven for 5-6 minutes, just until lightly browned.
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18
While the dough is pre-baking, add the avocado, Greek yogurt, cilantro, garlic, lime juice and olive oil into a small food processor.
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Process until the mixture is smooth.
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Stir in cumin, chili powder, cayenne, oregano and paprika and season to taste with salt and pepper.
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To assemble the flatbread: Remove the flatbread from the oven and spread the avocado sauce onto the dough in a thin layer.
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22
Then add the tomato slices, green peppers, green onion, black beans, jalapeno and cilantro and then top with cheeses.
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Bake in the preheated oven for another 12-14 minutes, until cheese is melted and browned and the vegetables are tender.
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24
Dough recipe adapted from Bon Appetit.
