This flatbread is insanity.
Insanity in a good way.
No, no, not like Shaun T. Insanity, but insanity as in insanely delicious.
You all know my obsession with jalapenos. I have a problem; really I do. If you aren’t so familiar – go here, here and here. That will get you up to speed. If not, there’s more where those came from; just ask. This is how I ended up making this.
So stay with me here.
So, I succumbed to a jalapeno popper dip that I found on Pinterest (of course) and it was fabulous. Anyway, a couple of days went by and there was some left in the fridge and I was in the mood to play. Oh, and I was hungry. So, I made my crust, went with my gut and – yes – spread it all on there, topped it with bacon and baked it.
Then, something divine happened.
This is like crack. Pure crack, I tell you.
Not only is the popper dip fantastic on its own, it’s absolutely perfect for this flatbread. Maybe next time I’ll add more jalapeno slices – I’m crazy like that.
I’m Shea, and I’m a Jalapenoholic.