Cowboy Flatbread Topped with Arugula Salad and Lemo

Name: Cowboy Flatbread Topped with Arugula Salad and Lemon-Pepper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups all purpose flour; 1/2 cup yellow cornmeal; 1 teaspoon dried crushed red pepper; 1 teaspoon chopped fresh rosemary; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground black pepper; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces; 1/4 cup grated sharp cheddar cheese; 1/4 cup grated Monterey Jack cheese with jalapenos; 2/3 cup water; 1 1/2 tablespoons white wine vinegar; Nonstick vegetable oil spray; Arugula Salad with Lemon-Pepper Dressing

Servings: persons

1 2/3 cups all purpose flour
1/2 cup yellow cornmeal
1 teaspoon dried crushed red pepper
1 teaspoon chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup grated sharp cheddar cheese
1/4 cup grated Monterey Jack cheese with jalapenos
2/3 cup water
1 1/2 tablespoons white wine vinegar
Nonstick vegetable oil spray
Arugula Salad with Lemon-Pepper Dressing

1
Mix first 7 ingredients in bowl.
2
Rub in butter with fingers until mixture resembles coarse meal.
3
Mix in cheeses.
4
Using fork, mix in 2/3 cup water and vinegar until moist dough forms.
5
Cover; chill 1 hour.
6
Preheat oven to 375F.
7
Gently knead dough on floured surface until smooth, about 10 turns.
8
Divide into 4 pieces.
9
Roll out each piece to 9-inch round.
10
Spray small ovenproof skillet or 8-inch-diameter cake pan with vegetable oil spray.
11
Place 1 dough round into bottom and 1/2 inch up sides of skillet.
12
Bake until light golden, about 20 minutes.
13
Transfer to large baking sheet.
14
Repeat with remaining dough rounds.
15
(Can be made 4 hours ahead.
16
Cover loosely with foil.
17
Rewarm uncovered in 350F.
18
oven for 5 minutes.)
19
Top with Arugula Salad.
20
Cut into wedges.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 2/3 cups all purpose flour, 1/2 cup yellow cornmeal, 1 teaspoon dried crushed red pepper, 1 teaspoon chopped fresh rosemary, and more.

Yes, Cowboy Flatbread Topped with Arugula Salad and Lemon-Pepper Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cowboy Flatbread Topped with Arugula Salad and Lemon-Pepper Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions