Grilled Flatbread with Goat Cheese and Arugula

By • October 2, 2013 0 Comments

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Author Notes: This recipe is a grilled flatbread pizza from Scratch. It includes a homemade tomato sauce topped with fresh goat cheese and arugula. Serve it sliced in squares for your guests to share at your next dinner party. See more at www.scratchfoodblog.comEmanuel Storch

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Serves 4-6 people

Dough.

  • 1 packet dried yeast
  • 1/2 cup warm water
  • 2 cups cold water
  • 2 teaspoons salt
  • 1 tablespoon honey
  • 6 cups unbleached flour

Sauce

  • 8 blanched tomatoes
  • 4-5 cloves of fresh garlic
  • 4 tablespoons olive oil
  • kosher salt & black pepper
  1. For the Dough: Combine yeast and warm water in a bowl. Let it stand for 5 minutes. Stir in the honey. Then add the salt and cold water. Slowly add the flour as you mix. When the dough is combined, sprinkle flour on a board and knead by hand. Form into a ball and place dough into a bowl greased with canola oil. Cover with a damp dish towel and let it rise for 2 hours.
  2. For the Sauce: Blanch tomatoes, peel skin, combine in a food processor (a few pulses) with the rest of the ingredients. Transfer ingredients to a pan on high heat. Bring sauce to a boil, then lower heat. Let it simmer until it reduces. Feel free to add oregano or basil.
  3. Grill: Take a metal baking sheet and drizzle olive oil on it. Stretch a baseball-sized piece of dough out on the pan. Spread sauce and add 6 dollops of goat cheese, Place pan on a high-heated grill for 7-10 minutes (until bottom is crispy). Add a large handful of fresh arugula on top.

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