Olive Piadina With Arugula Salad and Caper Vinaigrette Recipe

Name: Olive Piadina With Arugula Salad and Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 2 tablespoons flour; 7 tablespoons warm water; 1 teaspoon yeast; 6 tablespoons picholine olives, chopped (ordinary green cocktail olives); 1 teaspoon extra virgin olive oil; ¼ teaspoon salt; cooking spray; 1 teaspoon cornmeal; 1 ½ cups arugula; 1 ½ cups frisee; ¼ cup pine nuts, toasted; 1 ½ tablespoons capers, chopped; 2 tablespoons extra virgin olive oil; ½ teaspoon lemon zest, grated; 1 tablespoon fresh lemon juice; 1 ½ teaspoons white wine vinegar; ½ teaspoon caper brine; ¼ teaspoon fresh ground black pepper; ⅛ teaspoon salt; 12 shallot, sliced thin; 1 garlic clove, minced

Servings: persons

1 cup flour
2 tablespoons flour
7 tablespoons warm water
1 teaspoon yeast
6 tablespoons picholine olives, chopped (ordinary green cocktail olives)
1 teaspoon extra virgin olive oil
¼ teaspoon salt
cooking spray
1 teaspoon cornmeal
1 ½ cups arugula
1 ½ cups frisee
¼ cup pine nuts, toasted
1 ½ tablespoons capers, chopped
2 tablespoons extra virgin olive oil
½ teaspoon lemon zest, grated
1 tablespoon fresh lemon juice
1 ½ teaspoons white wine vinegar
½ teaspoon caper brine
¼ teaspoon fresh ground black pepper
⅛ teaspoon salt
12 shallot, sliced thin
1 garlic clove, minced

1
In a large bowl, combine 2 tablespoons flour with 3 tablespoons war water; add yeast and let stand 20 minutes.
2
Add remaining flour, remaining water, olive oil, 1/4 teaspoon salt, stir into smooth.
3
Knead dough until smooth and elastic, making sure to add enough flour so that the dough does not stick to your hands, although it will still seem sticky.
4
Let rise until doubled, about 2 hours; punch dough down and let rest 5 minutes.
5
Divide dough in half and roll one half out into and 8-inch circle.
6
Place on a baking sheet that has been sprayed with cooking spray and sprinkled with corn meal; repeat with second half.
7
Preheat oven to 500 degrees F being sure to place racks in lower position.
8
Heat baking stone for 30 minutes.
9
Slide dough onto baking stone and cook about 7 minutes, remove to cutting board to cool; repeat with other dough round.
10
Meanwhile, prepare salad by combining arugula, frisee, pine nuts, and capers; combine olive oil, lemon zest, lemon juice, vinegar, caper brine, salt, pepper, shallots and vinegar; pour over salad.
11
Place 1 1/2 cups of salad on each flat bread, fold in half, cut in half to serve.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 cup flour, 2 tablespoons flour, 7 tablespoons warm water, 1 teaspoon yeast, and more.

Yes, Olive Piadina With Arugula Salad and Caper Vinaigrette 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.

Olive Piadina With Arugula Salad and Caper Vinaigrette

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