Grilled Flatbread with Goat Cheese and Arugula

Directions

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.