Cowboy Flatbread Topped With Arugula Salad And Lemon-Pepper Dressing
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
59
Spice
39
Sweetness
57
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.666667 cups
All-Purpose Flour1 cup
Yellow Cornmeal1 tsp
Rosemary (chopped fresh)3 tsp
Salt1 tsp
Baking Soda1 tsp
Ground Black Pepper2 cup
Water1.5 tbsps
White Wine VinegarDirections:
1
Mix first 7 ingredients in bowl
2
Rub in butter with fingers until mixture resembles coarse meal
3
Mix in cheeses
4
Using fork, mix in 2/3 cup water and vinegar until moist dough forms
5
Cover; chill 1 hour
6
Preheat oven to 375°F
7
Gently knead dough on floured surface until smooth, about 10 turns
8
Divide into 4 pieces
9
Roll out each piece to 9-inch round
10
Spray small ovenproof skillet or 8-inch-diameter cake pan with vegetable oil spray
11
Place 1 dough round into bottom and 1/2 inch up sides of skillet
12
Bake until light golden, about 20 minutes
13
Transfer to large baking sheet
14
Repeat with remaining dough rounds
15
(Can be made 4 hours ahead
16
Cover loosely with foil
17
Rewarm uncovered in 350°F
18
Oven for 5 minutes
19
) Top with Arugula Salad
20
Cut into wedges
21
Mix first 7 ingredients in bowl
22
Rub in butter with fingers until mixture resembles coarse meal
23
Mix in cheeses
24
Using fork, mix in 2/3 cup water and vinegar until moist dough forms
25
Cover; chill 1 hour
26
Preheat oven to 375°F
27
Gently knead dough on floured surface until smooth, about 10 turns
28
Divide into 4 pieces
29
Roll out each piece to 9-inch round
30
Spray small ovenproof skillet or 8-inch-diameter cake pan with vegetable oil spray
31
Place 1 dough round into bottom and 1/2 inch up sides of skillet
32
Bake until light golden, about 20 minutes
33
Transfer to large baking sheet
34
Repeat with remaining dough rounds
35
(Can be made 4 hours ahead
36
Cover loosely with foil
37
Rewarm uncovered in 350°F
38
Oven for 5 minutes
39
) Top with Arugula Salad
40
Cut into wedges