Super Bowl Sunday Flatbread Feast
By Juanita's Cocina on January 29, 2013
BlogHer Original Post
It's almost time for the Super Bowl, and all of this talk of football teams and championship games got me to thinkin'...
Being a food blogger is sort of like playing in a football game, only you play a new game every day.
Indulge me here for a minute.
Aprons = uniforms: Okay, so I don't always suit up when I'm in the kitchen. It's those times when I go unprotected that I get myself in the biggest messes. Have you ever tried to wash grease out of one of your best t-shirts?
Without practice, you won't be winning any games: Have you ever had to make a difficult recipe a few times before it's perfected? Yeah, me too. Let's not talk about the "Ravioli Incident of 2012". We'll just say I need more practice.
Sometimes your plays are solo, other times it's a team effort: Have you ever tried to make onion rings and grill burgers at the same time? I only have 2 hands, people. SOMETHING is going to be cold if you don't give me an assist.
Sometimes when you are looking to pass, you end up running the ball: Recipes are suggestions, not hard and fast rules. Just because something has worked before or for somebody else, doesn't mean it'll work for you now. I like to say I'm keeping my options open.
Touchdown dances are fun: Compliments for a well-made meal or dish are like touchdowns. They make you want to spike the ball and shake your behind.
Even if you lose one game, there's going to be another one: Not all recipes are successful. Sometimes there are failures. So what? You still gotta eat! And those "losses" in the kitchen aren't as memorable as all of the "wins."
Off-season is important: Nobody can cook everyday. Sometimes you gotta take a break and pick up some take-out. It makes you appreciate your kitchen even more when you return. Absence makes the heart grow fonder and all.
Not everybody is going to be a fan: There are people who won't like your style of play. You know what they say...you can't please everyone all of the time. As long as you're enjoying the game, it doesn't matter what others say.
See what I mean? Food blogging IS sorta like football.
By the way, I'd just like to say, if I ever get to design my own football uniform, it's going to be sparkly purple.
Okay, it's time to make a game day food plan. And I've got a great one for you.
Today I'm sharing a Flatbread Feast that's perfect for the big game. I've created three different flatbread pizzas geared towards the teams playing in the Super Bowl! What do you mean there are only two teams playing in the game? Okay, yes, you're right. But I couldn't leave my beloved Texas outta the mix, so I threw us in there too for good measure. Just think of my Texas-inspired flatbread as the overtime treat.
Baltimore Ravens: Maryland? Maryland = seafood. Seafood = Shrimp Pesto Flatbread.
San Francisco 49ers: San Francisco = known for Asian cuisine. Usually Chinese, but we're going Japanese here with some Teriyaki Chicken Flatbread. Why? Because we can.
Texas: Texas = spicy. Spicy = chiles. My favorite chiles are Hatch green chiles. Green chiles on a flatbread? Genius. Combine green chiles with beef (again, because this is Texas) and you get Green Chile Cheeseburger Flatbread.
One recipe of dough turns into three different and unique flatbread pizzas for your game day spread. Rather than you spending hours in the kitchen slaving over boring chicken wings, you can serve your partygoers a true touchdown feast that is as easy to put together as it is delicious!
I adapted a pizza dough that I found on Shop.Cook.Make for this flatbread spread. By doubling the original recipe, I was able to get three good-sized flatbreads for my game day feast. I also adapted a recipe for a Shrimp Scampi Lavash Flatbread from Care's Kitchen for the Shrimp Pesto Flatbread.
We'll be recreating this practice game, errrrr, meal for the big game. My fans have requested a repeat performance.
Shrimp Pesto, Teriyaki Chicken, and Green Chile Cheeseburger Flatbreads
Ingredients (3 flatbread pizzas)
For the Dough
- 3 cups flour
- 1/2 tsp. salt
- 2 Tbs. olive oil
- 1 Tbs. active dry yeast
- 1/2 cup warm water (plus extra water for making dough)
- 1/2 tsp. sugar
For the Shrimp Pesto Flatbread
- Garlic olive oil (you can also use regular olive oil)
- 1/2 cup prepared pesto
- 1/2 cup ricotta cheese
- Grated parmesan
- 1 cup cooked shrimp, chopped coarsely
- Red pepper flakes
- Chopped fresh parsley
For the Teriyaki Chicken Flatbread
- 2 boneless and skinless chicken breasts
- 1/3-1/2 cup Teriyaki sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded monterrey jack cheese
- 3 green onions, chopped
- 1 handful of cilantro, chopped
For the Green Chile Cheeseburger Pizza
- 1/2 lb. ground beef, browned
- 8 oz. can of tomato sauce with green chiles (you can find this by the regular tomato sauce)
- 2 cups shredded colby jack cheese
- 2 Hatch or Anaheim green chiles, roasted, peeled, and coarsely chopped
- Thinly sliced red onion
- Chopped tomato
For the Flatbread Dough
In a measuring cup with 1/2 cup warm water, add the tbsp. of yeast and the sugar. Let stand until yeast proofs (bubbles and foams).
Meanwhile, add the flour, salt, and oil to the bowl of a stand mixer fit with a dough hook. When ready, add the water/yeast mixture to the flour and turn the mixer to medium-low. Add water, a few tbsp. at a time, until the dough comes together and pulls away from the walls of the bowl and forms a ball (there should be no dough sticking to the bowl at all). You will add approximately another 1/4-1/2 cup of water (I added almost 1/2 cup).
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