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Arugula, Peach, And Goat Cheese Flatbread

This colorful, flavor-packed flatbread makes a perfect lunch or light dinner. Try making it with local peaches when they’re in season to really savor the flavors of summer.

by Rachel Gaewski and featured in Veggie Flatbreads 2 Ways

Total Time

2 hr 15 min

2 hr 15 min

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Inspired by tasty.co

Total Time

2 hr 15 min

2 hr 15 min

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Ingredients

for 4 servings

Dough

  • ¾ cup
    warm water, plus 2 tablespoons (180 mL)
  • 1 ½ teaspoons
    instant yeast
  • 1 cup
    all purpose flour, plus more for dusting (125 g)
  • 1 cup
    whole wheat flour (130 g)
  • 1 ½ teaspoons
    kosher salt
  • 1 teaspoon
    olive oil, plus more for brushing

Toppings

  • 2 ½ tablespoons
    olive oil, divided
  • 1 medium yellow onion, thinly sliced
  • ¾ teaspoon
    kosher salt, divided
  • ½ teaspoon
    black pepper
  • 1 teaspoon
    balsamic vinegar
  • 6 cups
    fresh arugula (120 g)
  • 2 medium peaches, thinly sliced
  • 4 oz
    goat cheese, crumbled (115 g)
  • 2 tablespoons
    balsamic glaze
    Calories 402
    Fat 10g
    Carbs 62g
    Fiber 6g
    Sugar 6g
    Protein 15g

Estimated values based on one serving size.

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Preparation

  1. Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  2. Lightly dust a clean surface with flour, then turn the dough out and knead for 1–2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  3. Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  4. Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, ½ teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
  5. Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
  6. Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
  7. Add the arugula to a medium bowl, along with the caramelized onions, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt. Toss well.
  8. Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
  9. Enjoy!
 

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