2tbspExtra-Virgin Olive Oil, plus more for brushing
2 ¼cupsAll-Purpose Flour, plus more for dusting
1 ½tspSalt, plus ½ teaspoon
8ozGouda Cheese, grated
1Red Bell Pepper, thinly-sliced
4Scallions, thinly-sliced, white and green parts separated
8ozBaby 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.
2tbspExtra-Virgin Olive Oil, plus more for brushing
2 ¼cupsAll-Purpose Flour, plus more for dusting
1 ½tspSalt, plus ½ teaspoon
8ozGouda Cheese, grated
1Red Bell Pepper, thinly-sliced
4Scallions, thinly-sliced, white and green parts separated
8ozBaby 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.
