Olive Piadina With Arugula Salad and Caper Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 2 |
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Piadina is and Italian flatbread that can be topped and served like pizza or folded in half like a pita and filled. In this case it is filled with salad. Times does not include preheating the oven (30 minutes). Ingredients:
1 cup flour |
2 tablespoons flour |
7 tablespoons warm water |
1 teaspoon yeast |
6 tablespoons picholine olives, chopped (ordinary green cocktail 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 frisee |
1/4 cup pine nuts, toasted |
1 1/2 tablespoons capers, chopped |
2 tablespoons extra virgin olive oil |
1/2 teaspoon lemon zest, grated |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons white wine vinegar |
1/2 teaspoon caper brine |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon salt |
1/2 shallot, sliced thin |
1 garlic clove, minced |
Directions:
1. In a large bowl, combine 2 tablespoons flour with 3 tablespoons war water; add yeast and let stand 20 minutes.
2. Add remaining flour, remaining water, olive oil, 1/4 teaspoon salt, stir into smooth.
3. Knead dough until smooth and elastic, making sure to add enough flour so that the dough does not stick to your hands, although it will still seem sticky.
4. Let rise until doubled, about 2 hours; punch dough down and let rest 5 minutes.
5. Divide dough in half and roll one half out into and 8-inch circle.
6. Place on a baking sheet that has been sprayed with cooking spray and sprinkled with corn meal; repeat with second half.
7. Preheat oven to 500 degrees F being sure to place racks in lower position.
8. Heat baking stone for 30 minutes.
9. Slide dough onto baking stone and cook about 7 minutes, remove to cutting board to cool; repeat with other dough round.
10. Meanwhile, prepare salad by combining arugula, frisee, pine nuts, and capers; combine olive oil, lemon zest, lemon juice, vinegar, caper brine, salt, pepper, shallots and vinegar; pour over salad.
11. Place 1 1/2 cups of salad on each flat bread, fold in half, cut in half to serve.
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