Tuesday, December 13, 2011

#93 - Arugula and Parmigiano Flatbread

For Emily's birthday, the Becks came down from New Jersey, and we went out to eat with both sets of our parents (and Dan and Dee) to Lia's in Chevy Chase. One of the appetizers we had was a flat bread with arugula and burrata cheese. For recipe #93, we took our inspiration from that appetizer to have another Hungry Hundred Original.

Arugula and Parmigiano Flatbread

A Hungry Hundred Original Recipe We're kind of in an arugula phase right now, but maybe that's because arugula is delicious. Other than that, all you need is some pizza dough, Parmigiano cheese, and a few other things. So we start out by rolling out the pizza dough and cooking it with just a bit of olive oil, salt and pepper, and some sprigs of fresh rosemary. You're going to want fresh rosemary, so you can remove the sprigs once the dough comes out of the oven. Then you dress the arugula with olive oil, balsamic vinegar, and salt and pepper. Once you take out the dough from the oven, you discard the rosemary, cover it with the dressed arugula, and top with the Parmigiano. And that's it. So this is a pretty good little appetizer. For being so simple, it's really tasty. It's light and flavorful, and - this may not sound like a good thing, but we mean it in a good way - it's kinda like a salad pizza. This is so simple, you should give it a shot next time you have some pizza dough.
  • 1 lb pizza dough
  • Olive oil
  • 4 sprigs rosemary
  • Salt
  • Pepper
  • Arugula
  • Balsamic vinegar
  • Parmigiano cheese, sliced
  1. Preheat the oven to 450.
  2. Roll out the dough on a working surface using a small amount of flour and your hands.
  3. Transfer the rolled dough to a pizza stone.
  4. Using a pastry brush, cover dough with olive oil.
  5. Salt and pepper the dough.
  6. Place full sprigs of rosemary on the dough.
  7. Bake until lightly golden, about 25 minutes.
  8. Remove from heat and discard rosemary.
  9. Place the arugula in a medium bowl.
  10. Add enough olive oil and vinegar to coat lightly.
  11. Add salt and pepper and toss to combine.
  12. Cut flatbread into small slices.
  13. Top each slice with a small pile of arugula and a piece of Parmigiano cheese.

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