California Avocado Flatbread

Flatbread

1. In the bowl of a food processor, combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, then turn it on to a board and knead until the dough is smooth and elastic.
2. Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
3. When the dough has doubled in size, punch it down, scrape it out onto the counter, and knead it lightly into a smooth ball. Cut into 10 pieces and with a rolling pin roll out to form 10-12″ovals.
4. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching until bubbles rise on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up.

Bacon-Garlic Cream Sauce

1. In a sauce pot on a medium-high burner, cook bacon until half done, then add onion and continue to cook until onion starts to caramelize.
2. Add garlic and continue until garlic has roasted garlic scent, deglaze with white wine add black pepper and reduce by half.
3. Add cream and reduce by almost 20%, or to a sauce-like consistency.
4. Remove from heat, and pour into a to blender with Romano cheese, and pulse puree till almost smooth. Taste for salt and cool.

To Assemble:

1. For each flatbread use 1 flatbread, 1 oz. mozzarella, 1 oz. Bacon-Garlic Cream Sauce, 1 Fresh California Avocado cut into thin slices.
2. Spread Bacon-Garlic Cream Sauce on grilled flatbread, almost to edge. Add mozzarella, then distribute Fresh California Avocado slices evenly across.
3. On a baking sheet, heat in a 450° F oven until flatbread has a crispy bottom and the cheese is bubbling, approximately 8-10 minutes.
4. Serve immediately.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.