But in a cooked dish such as chicken Scarpariello-a spicy Italian recipe made with sausage, peppers, and onions-the subtleties of the Peppadews got lost. When we compared hot Peppadews with hot cherry peppers, the biggest difference was the pronounced sweetness of the Peppadews, which made them the favorite of our testers. While a comparison to these unusual peppers is hard to make, their closest competitor might be the pickled cherry pepper. Today, Peppadews are available in mild and hot varieties (the heat is adjusted by adding more or fewer dried, ground seeds to the pickling liquid), as well as in a new yellow Goldew variety, which has less heat. To capitalize on their spicy flavor profile, he pickled the peppers in a simple sugar and vinegar mixture. His first bite of the pepper delivered a significant shot of heat. The Juanita plant was reportedly discovered in 1993 by Johannes Steenkamp, who found it growing in the garden of his vacation home in South Africa. Slice and serve.Peppadew is the brand name for the pickled grape-size red pepper known as Juanita. Then follow with the sausage, cherries, peppers, onion, and feta. Begin by sprinkling the grated Monterey Jack cheese onto the flatbread. Repeat this step with the second flatbread. When it's done, move it onto a large baking sheet. Then, flip the flatbread to cook the other side. Allow it to cook until the top of the dough begins to form large bubbles and the bottom becomes golden brown. In a large cast-iron pan or heavy skillet on low-medium heat, place the flatbread oiled side down. Drizzle 1/2 TB of the oil on each flatbread. Roll out each half to about 8-10" in diameter. Shape the dough into a ball and divide it in half. Gently knead it enough to ensure that all of the ingredients are just combined. Empty the bowl of dough onto the floured surface. Lightly flour your counter or cutting board and a rolling pin. Using your hand, combine the oil with the dough.
Add the yogurt to the dry ingredients and combine using a rubber spatula or your hands until the dough forms into large clumps.In a medium-size bowl, add the dry ingredients and stir to combine. Layer on the toppings (or don’t and eat it like bread) It cooks evenly and provides an amazing, even golden-brown color to the flatbread that is incomparable to other skillets (in my humble opinion). Cook it until you see it bubble, then flip.Īlthough any skillet will work to cook the flatbread, I recommend using a cast-iron skillet if possible. Lastly, lightly flour a flat surface a rolling pin before rolling out the dough to your desired pizza dough thickness. Then, drizzle in the oil and mix it together a bit more before gently kneading the dough with your hand until all of the ingredients are just combined. Next, add the yogurt mix it with the flour using a rubber spatula. Drizzle with oil to prep for cooking.īegin by combining all of the dry ingredients into a large bowl. Knead the dough and form into a ball (or divide it into two). Serve dip with assorted crudites and potato chips. Transfer to a bowl and stir in sour cream. Mix together the dry ingredients & add the yogurt. 12 jarred Peppadew peppers, finely chopped 1 3/4 ounces cream cheese (1/4 cup), room temperature 8 ounces sour cream (1 cup) Steps: Pulse sambal oelek, Peppadews, and cream cheese in a food processor until well combined. Extra virgin olive oil (I love using the garlic infused kind…delish!).You’re gonna love this! This miracle bread can be made with just a few basic ingredients that you probably already have in the pantry and fridge: Greek yogurt and garlic oil add richness to this quick flatbread pizza dough.
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