ARTISAN Flatbread Recipe That's so Easy and Delicious with HOMEMADE Jalapeno Tapenade

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a high smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor without additional cost.

Pre-slice orange, yellow, and red bell peppers very thin and roast them in a pan until slightly browned to bring out sweetness.

Optionally, use jarred roasted peppers instead of fresh.

Prepare the tapenade by adding Sonia sweet and spicy sauce into a NutriBullet with jalapenos and pulse until finely chopped.

Drizzle olive oil into a pan.

Open the Pillsbury crescent roll and unroll it without separating the perforations, then pinch them together to form a flat base.

Massage the crescent roll dough to fill the area of the pan and drizzle more olive oil on top.

Sprinkle Parmesan cheese over the dough and massage it in with the olive oil.

Spread a thin layer of Sonia sweet and spicy sauce over the dough, ensuring it doesn't become soggy.

Slice scallions very thin and arrange them on the dough for decoration.

Add roasted bell peppers to the dough, creating a floral design with the peppers and parsley for color and decoration.

Preheat the oven to 350 degrees Fahrenheit.

Bake the decorated flatbread in the oven for about 15 minutes.

Remove the flatbread from the oven and cut it into slices for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens