Olive Piadine with Arugula Salad and Caper Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you don't have a pizza stone, use a preheated jelly-roll pan or baking sheet. Serve with chickpea or lentil stew. Ingredients:
5.1 ounces all-purpose flour (about 1 cup plus 2 tablespoons), divided |
7 tablespoons warm water (100° to 110°), divided |
1 teaspoon dry yeast |
6 tablespoons coarsely chopped pitted picholine olives |
1 teaspoon extra-virgin olive oil |
1/4 teaspoon salt |
cooking spray |
1 teaspoon cornmeal |
1 1/2 cups arugula |
1 1/2 cups frisée |
1/4 cup pine nuts, toasted |
1 1/2 tablespoons capers, coarsely chopped |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons white wine vinegar |
1/2 teaspoon caper brine |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
1/2 shallot, thinly sliced |
1 small garlic clove, minced |
Directions:
1. To prepare dough, weigh or lightly spoon flour into a dry measuring cup and spoons, and level with a knife. Combine 2 tablespoons flour, 3 tablespoons warm water, and yeast in a large bowl; let stand 20 minutes. Add remaining 4.5 ounces flour (about 1 cup), remaining 1/4 cup warm water, olives, oil, and 1/4 teaspoon salt; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 8-inch circle on a floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal.
3. Position an oven rack in the lowest setting. Place a pizza stone on the lowest rack. Preheat oven to 500°. Preheat pizza stone for 30 minutes before baking dough.
4. Slide rolled dough onto preheated pizza stone, using a spatula as a guide. Bake on lowest oven rack at 500° for 7 minutes. Remove flatbread to cutting board.
5. To prepare salad, combine arugula and remaining ingredients in a bowl; toss to coat. Place 1 1/2 cups salad on each flatbread. Fold flatbread over salad; cut piadines in half.
6. Wine note: The Mediterranean ingredients of this dish call for a wine of the region. Look for whites made from southern Italy's fiano grape, like Mandrarossa Fiano 2008 ($9) from Sicily. —Jeffery Lindenmuth
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