Crispy whole wheat flatbreads topped with freshly sliced pepperoni, peppery arugula and creamy Mozzarella cheese.
|1 cup||(250 mL) Warm water|
|2 tsp||(10 mL) Honey|
|2 tsp||(10 mL) Dry active yeast|
|1 cup||(250 mL) Whole wheat flour|
|2 cups||(500 mL) Flour|
|½ tsp||(2 mL) Salt|
|2 tbsp||(30 mL)|
|Chopped fresh basil|
|1/3 cup||(80 mL) Olive oil|
|2 tbsp||(30 mL) Cornmeal|
|¾ cup||(175 mL) Tomato puree|
|1 ½ cups||(375 mL) Grated Mozzarella cheese|
|1||(250 g) Schneiders® Pepperoni, thinly sliced|
|1 cup||(250 mL) Freshly grated Parmesan cheese|
|3 cups||(750 mL) Baby arugula|
|1||(250 g) Package Fresh Mozzarella cheese, torn into bite size pieces|
COMBINE warm water, honey and yeast in a small bowl. Allow mixture to sit for about 10 minutes until frothy.
COMBINE flour, salt and basil in a large bowl. Pour yeast mixture into flour and add olive oil. Stir to combine. Turn dough onto a lightly floured surface. Knead for 5-10 minutes. Dough should be smooth in appearance. Lightly oil a large bowl and set dough into it. Cover with plastic wrap or a damp tea towel. Allow to proof in a warm, draft-free place until the dough has doubled in size, about 1-1 ½ hours.
PLACE dough on a lightly floured surface and divide the dough into 4 equal size balls (about 6 oz /175 g each). Place in a lightly oiled shallow pan. Cover with plastic wrap or a damp tea towel. Allow to proof for 20-30 minutes in a warm place.
ROLL out dough balls on a lightly floured surface to ½” (1 cm) thickness. Place each flatbread on a parchment lined baking sheet that has been sprinkled with cornmeal.
PREHEAT oven to 400°F (200°C).
SPREAD 3 tbsp (45 mL) of tomato puree on each flatbread. Sprinkle with grated Mozzarella cheese. Divide the pepperoni slices between the flatbreads and sprinkle with Parmesan cheese.
BAKE in preheated oven for 10-12 minutes or until the crust is golden and crisp. Remove from the oven and top each flatbread with a handful of arugula and a sprinkling of fresh mozzarella cheese.
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