i should be mopping the floor: Veggie Flatbread with Cilantro Lime Dressing

Wednesday, February 19, 2014

Veggie Flatbread with Cilantro Lime Dressing

This Veggie Flatbread with Cilantro Lime Dressing is 
from contributor Claire, from A Little Claireification. Looks delicious!

Veggie Flatbread with Cilantro Lime Dressing by ALittleClaireification.com #recipe #vegetarian #flatbread

Hi again, my fellow "I Should Be Mopping..." readers! It's me Claire from from A Little CLAIREification here to bring you another delicious and easy recipe.

I hope this last month has been treating you well. I know so many people are just up to their eyeballs in full on Winter weather. As a Florida girl, I will tell you that the cold weather makes me want to hibernate and it also makes me HUNGRY. Weird, right?
I have been trying to be really good and to make healthier choices this year and I think the hardest part for me is giving up cheesy pizza. We all have our "thing", right? All things in moderation, I say, so I do treat myself of course, but I was trying to come up with a healthier alternative where I could get my veggies in AND feel like I am having something sort of "pizza like". Something to tame my inner "snack monster", if you will. :)
This veggie flatbread has been a lifesaver and the cilantro lime dressing is to DIE for...
Veggie Flatbread with Cilantro Lime Dressing by ALittleClaireification.com #recipe #vegetarian #flatbread
The flatbread dough recipe is super easy and I also find if I make the flatbreads in advance, then I have a homemade "canvas" ready to top with healthy options when I am tempted by a bag of Doritos. The flatbreads take less than 30 minutes to make from start to finish, and part of that is just letting the flatbread cool a bit so here we go.
Veggie Flatbread with Cilantro Lime Dressing by ALittleClaireification.com #recipe #vegetarian #flatbread
If you have never made a dough of any kind, this is such an easy start and snacky goodness awaits. By the way, my flatbreads never roll out into a perfect round - in fact one of mine today sort of looked like South America - :) but it doesn't matter.
I have to tell you - this crispy flat bread is such a great stand alone recipe, too. Once cooled, you can break it up and dip it in hummus or salsa. Yum.
Veggie Flatbread with Cilantro Lime Dressing by ALittleClaireification.com #recipe #vegetarian #flatbread
Once the flatbread has cooled, I add just a little bit of low fat cream cheese. You can see I don't add too much - just a thin layer. I add some fresh rosemary into my spread but you could add whatever herb{s} you like. Dill is also fantastic. **Shortcut alert: some brands already make herbed cream cheese so that is another option too**.
It truly is a blank canvas and I like add diced tomatoes, red onion, a little corn and fresh arugula or any greens I have on hand. You could add any veggies you like.

Veggie Flatbread with Cilantro Lime Dressing by ALittleClaireification.com #recipe #vegetarian #flatbread

Veggie Flatbread with Cilantro Lime Dressing by ALittleClaireification.com #recipe #vegetarian #flatbread
Drizzle with this delicious, cilantro lime dressing and it's NOSH-VILLE, you guys. I now have a veggie filled lunch and I also satisfy that snacky, pizza craving.

Veggie Flatbread with Cilantro Lime Dressing by ALittleClaireification.com #recipe #vegetarian #flatbread
So I hope you enjoy this month's recipe! It is always such a pleasure stopping by to visit with you all over here and I hope you will stop in and visit me over at my place too. You can pick up a few more recipes and ideas while you're there including my Healthy Crockpot Sesame Chicken or my Irish Steak & Mushroom Pie and more.

Please be sure to say hello if you stop in and let me know that Kristi sent you. See you next month, my friends. Stay warm - Spring will be here before we know it!

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Recipe: Veggie Flatbread w/ Creamy Cilantro Lime Dressing

Ingredients

For the flatbread:
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/3 cup olive oil
  • Sea salt
For the topping:
  • 8 oz softened, low fat cream cheese
  • 3 tbsp fresh rosemary, minced {or herb of choice}
  • 2-3 fresh tomatoes, diced
  • 1/2 red onion, diced
  • 1 cup canned whole corn kernels, drained
  • 2 cups fresh arugula {or preferred greens}
For the dressing:
  • 1 cup freshly chopped cilantro leaves
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon lime zest
  • 2-3 tbsp lime juice {one lime}
  • 2 cloves garlic, roughly chopped
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar {can substitute white vinegar}
  • 1 teaspoon salt

Instructions

Making the flatbread:
  1. Preheat oven to 450°F.
  2. Place a cookie sheet in the oven on the middle rack to heat through.
  3. Combine flour, baking powder, and salt in a medium bowl.
  4. Make a well in the center, then add water and oil and gradually stir into flour until a dough forms.
  5. Knead dough gently on a lightly floured surface for 1-2 minutes.
  6. Divide dough into 3 equal parts and wrap 2 of these in plastic wrap.
  7. Place a piece of parchment paper on your work surface.
  8. Roll out the first piece of unwrapped dough on the parchment paper to about 1/4" thick.
  9. Lightly brush top with olive oil and and sprinkle with sea salt.
  10. Slide the rolled dough, parchment paper and all, onto the preheated baking sheet and bake until golden brown {some spots may be darker}, about 9 to 10 minutes.
  11. Discard parchment paper and transfer the flatbread to a cooling rack.
  12. Repeat the process, parchment paper & all, with the other 2 pieces of dough.
  13. Once completely cooled, flatbreads can be stored in an airtight container or large ziploc bag on the counter for about 3 days.
For the dressing:
  1. Add the cilantro, sour cream, lime zest & lime juice, garlic, 1/4 cup olive oil, vinegar and 1 tsp salt to a blender.
  2. Cover and blend on high speed until thoroughly combined, scraping down the sides with a spatula if needed.
  3. It shouldn't be too thick so add a little more olive oil if required.
  4. Set aside until ready to serve.
  5. Dressing can be refrigerated in an airtight container for up to a week - stir or shake before serving.
To Assemble:
  1. In a small bowl, use a spoon to mix the cream cheese and rosemary until thoroughly combined.
  2. Take one of the crispy flatbreads and carefully spread a thin layer of the rosemary cream cheese on top.
  3. Add the tomatoes, onions, corn and arugula or greens.
  4. Drizzle with the Cilantro Lime dressing, add salt & pepper if desired.
  5. Serve immediately.


Preparation time: 30 minute(s) Cooking time: 10 minute(s)
Number of servings (yield): 3 Flatbreads






Claire is the blogger behind A Little ClaireificationShe likes to keep it as creative as possible. While she is the food contributor over here, she also blogs about anything from craftsrecipes and DIY projects to ideas on time management, organization and inspiration. I knew she'd be an awesome food contributor when I found out her favorite food was cheese...need I say more? :)






Neglect your chores like me and don't miss a thing:




4 comments:

  1. I love stuff like this and it looks delicious! I can't wait to try it!

    ReplyDelete
  2. Claire, This looks to easy to be so delish looking. Just eating healthy makes me feel so good. I can't wait to try this and share it with my family, I know they will all love it too!

    Thanks so much for sharing,
    Huggs, Nancy

    ReplyDelete
  3. Inner Snack Monster??? You crack me up, Claire! I am a huge cilantro fan, plus I am trying to cut back on my cheese intake (for cholesterol reasons), so I cannot wait to make this! Pinning!

    ReplyDelete
  4. Claire this look delicious! I can't wait to make these, i can't believe you made the flatbread as well! Thanks for sharing, PINNED!

    ReplyDelete