Wheat Flatbread Pizza with Arugula

Screen Shot 2017-05-14 at 9.33.10 PMIngredients:
(For the dough)
2 c & 2 tbsp Wheat flour
1 packet of active dry yeast
1 c warm water
1 tsp Himalayan pink salt
1 tbsp olive oil
1 tbsp cornmeal

fresh mozzarella
2 1/2 cups organic arugula
1 tbsp olive oil
1 tbsp balsamic vinegar


Combine 1/4 c warm water & yeast in a small bowl. Give it a stir & let sit for about 5 minutes. While the yeast sits combine flour, 3/4 c warm water, salt, & olive oil in a large bowl or stand mixer. After 5 minutes add the water & yeast mixture to the dry ingredients. Mix with a wooden spoon then use the dough hook attachment knead the dough on a low speed for about 5 minutes (if you don’t have a stand mixer you can knead the dough by hand).
When the dough has formed cover the bowl with plastic wrap & let it sit for 30 minutes. Once the dough has risen, sprinkle a baking sheet with the cornmeal and roll out the dough. Let the dough bake for about 5 min without any toppings then remove from the oven & place thin slices of mozzarella over the top. Drizzle with olive oil & return to the oven for 12-15 minutes. While the pizza is cooking toss the arugula, basil, & parsley in the olive oil & balsamic vinegar. Remove the pizza from the oven and top with the arugula mix.


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