-
1
For the dough:
-
2
1.
-
3
Place sugar and yeast in the bowl of a stand mixer.
-
4
Add water and let it stand for 5 to 10 minutes, or until foamy.
-
5
2.
-
6
Stir in salt and olive oil.
-
7
Add flour all at once, and stir with the dough hook on low.
-
8
Once the dough comes together, mix on medium speed for 5 minutes.
-
9
Remove the dough hook (dough will be sticky) and cover the dough with a clean towel.
-
10
Let the dough rise for 30 minutes.
-
11
For the flatbread:
-
12
1.
-
13
Preheat the oven to 400 degrees F with a pizza stone inside to heat up.
-
14
If you dont have a pizza stone, put a cookie sheet in the oven upside down and preheat that.
-
15
2.
-
16
Divide dough into fourths.
-
17
Place 1/4 of the dough on a sheet of parchment paper and spray lightly with oil.
-
18
Using clean hands, press and stretch the dough into a rectangle about 5 inches wide and 8 to 9 inches long.
-
19
Dock (prick) it with a fork.
-
20
Repeat with remaining sections of dough.
-
21
3.
-
22
To bake, slide the dough and parchment paper onto the preheated stone.
-
23
Cook for about 7 minutes, then remove from the oven.
-
24
4.
-
25
Spread 1 tablespoon of tomato sauce on each flatbread.
-
26
Sprinkle about 1 ounce of goat cheese crumbles on each, followed by 1/4 of the pimento strips.
-
27
Sprinkle each flatbread with 1/4 of the mozzarella.
-
28
5.
-
29
Slide the flatbreads from the parchment and directly onto the pizza stone.
-
30
Bake another 10 to 15 minutes, or until the cheese is melted and bubbly.
-
31
6.
-
32
Meanwhile, place arugula and cherry tomatoes in a bowl.
-
33
Combine oil, lemon juice, Dijon, salt and pepper in a small jar and shake to combine.
-
34
Pour dressing over the greens and tomatoes and mix well.
-
35
7.
-
36
Place 1/4 of the salad on top of each flatbread.
-
37
Cut the flatbreads into desired number of pieces and serve.
-
38
* This recipe may also be served as an appetizer.
-
39
One recipe will feed 8 to 10 people as an appetizer or 4 people as a main course.
