Goat Cheese Flatbread with Arugula - sugar

Method

• For the dough:
• 1.
• Place sugar and yeast in the bowl of a stand mixer.
• Add water and let it stand for 5 to 10 minutes, or until foamy.
• 2.
• Stir in salt and olive oil.
• Add flour all at once, and stir with the dough hook on low.
• Once the dough comes together, mix on medium speed for 5 minutes.
• Remove the dough hook (dough will be sticky) and cover the dough with a clean towel.
• Let the dough rise for 30 minutes.
• For the flatbread:
• 1.
• Preheat the oven to 400 degrees F with a pizza stone inside to heat up.
• If you dont have a pizza stone, put a cookie sheet in the oven upside down and preheat that.
• 2.
• Divide dough into fourths.
• Place 1/4 of the dough on a sheet of parchment paper and spray lightly with oil.
• Using clean hands, press and stretch the dough into a rectangle about 5 inches wide and 8 to 9 inches long.
• Dock (prick) it with a fork.
• Repeat with remaining sections of dough.
• 3.
• To bake, slide the dough and parchment paper onto the preheated stone.
• Cook for about 7 minutes, then remove from the oven.
• 4.
• Spread 1 tablespoon of tomato sauce on each flatbread.
• Sprinkle about 1 ounce of goat cheese crumbles on each, followed by 1/4 of the pimento strips.
• Sprinkle each flatbread with 1/4 of the mozzarella.
• 5.
• Slide the flatbreads from the parchment and directly onto the pizza stone.
• Bake another 10 to 15 minutes, or until the cheese is melted and bubbly.
• 6.
• Meanwhile, place arugula and cherry tomatoes in a bowl.
• Combine oil, lemon juice, Dijon, salt and pepper in a small jar and shake to combine.
• Pour dressing over the greens and tomatoes and mix well.
• 7.
• Place 1/4 of the salad on top of each flatbread.
• Cut the flatbreads into desired number of pieces and serve.
• * This recipe may also be served as an appetizer.
• One recipe will feed 8 to 10 people as an appetizer or 4 people as a main course.