This recipe for Quick and Easy Festive Flatbread is a quick dinner recipe, and it is so flavorful. It will please even the pickiest eaters. The is another recipe that I recently developed for Old El Paso. This flatbread is smothered with spicy enchilada sauce, traditional re-fried beans and loads of fresh veggies yellow corn, spicy jalapeños, and slivers of red onion. And of course avocado! I liked the play with the spicy enchilada sauce and crispy kernels of corn, as it is very refreshing.
This recipe for festive flatbread would make a great mid-week dinner when you are tired or in a hurry to just relax. It is so easy, and quick to make, I had dinner on the table within 30 minutes. Simply add a crisp salad alongside to make a complete meal.
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Quick and Easy Festive Flatbread
1/2 recipe of pre-made pizza dough
handful all-purpose flour
1/4 cup enchilada sauce, mild or hot
1 can old El Paso traditional refried beans
1 small zucchini
1/2 cup yellow corn
1/8 cup red onion slices, thinly sliced
1 small jalapeño, sliced thinly
1/8 cup minced cilantro
1 small avocado, thinly sliced
Heat oven to 425.
Preheat stovetop griddle over medium flame.
Place the refried beans into a small heavy-bottomed saucepan. Stir to mix well. Gently heat over low heat until heated through. Remove from the heat and set aside.
Sprinkle a handful of flour on the kitchen counter. Roll pizza dough into a rectangle large enough to fit on the griddle.
Place the dough on the griddle over medium heat. Cook for 3 minutes, then flip and cook another 3 minutes. Remove from the heat, place on the cookie sheet.
While the dough is on the griddle prepare your other ingredients.
Using a vegetable peeler make ribbons out of the zucchini. Thinly slice red onion, jalapeño, and avocado. Mince the cilantro.
Use a spatula to spread the enchilada sauce over the partially cooked pizza dough.
Top the dough with the refried beans.
Scatter the zucchini ribbons, corn and red onions over the top of the refried beans.
Place in the oven. Set the timer for 6 minutes and cook.
At the end of 6 minutes, do not remove the flatbread from the oven. Instead, scatter the jalapeños over the top of the flatbread.
Set the timer for another 6 minutes and continue to cook.
Remove from the oven.
Sprinkle the cilantro over the top of the flatbread, then top with the avocado slices.
Cut into serving pieces.