Arugula Gouda Flatbread

[cooked-sharing]
Yields12 Servings
Prep Time45 mins
 1 cup Very Warm Water
 2 tsp Sugar
 1 ½ tsp Instant yeast
 2 tbsp Extra-Virgin Olive Oil, plus more for brushing
 2 ¼ cups All-Purpose Flour, plus more for dusting
 1 ½ tsp Salt, plus ½ teaspoon
 8 oz Gouda Cheese, grated
 1 Red Bell Pepper, thinly-sliced
 4 Scallions, thinly-sliced, white and green parts separated
 8 oz Baby Arugula, checked
1

Combine 1 cup very warm water (115-120 degrees F) with sugar and yeast in a large bowl. Let stand until foamy, about 5 Minutes. Add 1 tablespoon olive oil, the flour and 1 1/2 teaspoon salt. Stir to form a sticky dough.

2

Turn out onto a floured surface and knead until smooth, about 10 Minutes, dusting with flour.

3

Brush a large bowl with olive oil. Add the dough and loosely cover with plastic wrap. Set aside until doubled in size, about 1 1/2 Hours. Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel and set aside until doubled, about 30 Minutes.

4

Preheat the oven to 475 degrees F.

5

Scatter 3/4 of the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, about 15 to 18 Minutes.

6

Toss the arugula and scallion greens with the remaining tablespoon olive oil and salt. Sprinkle over the flatbread. Sprinkle the remaining cheese and bake for 2 to 3 Minutes More or until cheese bubbles.

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Ingredients

 1 cup Very Warm Water
 2 tsp Sugar
 1 ½ tsp Instant yeast
 2 tbsp Extra-Virgin Olive Oil, plus more for brushing
 2 ¼ cups All-Purpose Flour, plus more for dusting
 1 ½ tsp Salt, plus ½ teaspoon
 8 oz Gouda Cheese, grated
 1 Red Bell Pepper, thinly-sliced
 4 Scallions, thinly-sliced, white and green parts separated
 8 oz Baby Arugula, checked

Directions

1

Combine 1 cup very warm water (115-120 degrees F) with sugar and yeast in a large bowl. Let stand until foamy, about 5 Minutes. Add 1 tablespoon olive oil, the flour and 1 1/2 teaspoon salt. Stir to form a sticky dough.

2

Turn out onto a floured surface and knead until smooth, about 10 Minutes, dusting with flour.

3

Brush a large bowl with olive oil. Add the dough and loosely cover with plastic wrap. Set aside until doubled in size, about 1 1/2 Hours. Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel and set aside until doubled, about 30 Minutes.

4

Preheat the oven to 475 degrees F.

5

Scatter 3/4 of the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, about 15 to 18 Minutes.

6

Toss the arugula and scallion greens with the remaining tablespoon olive oil and salt. Sprinkle over the flatbread. Sprinkle the remaining cheese and bake for 2 to 3 Minutes More or until cheese bubbles.

Arugula Gouda Flatbread

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