Arugula & Tomato Flatbread
Prep: 30 minutes | Cook: 20 minutes | Yield: 6 servings
Ingredients
Flatbread
1 & 1/2 cups whole wheat flour
1/2 cup all-purpose white flour, plus more for surface
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup plain Greek yogurt
1/3 cup water
2 tablespoons extra-virgin olive oil
Toppings
10 ounces grape/cherry tomatoes, halved
1/3 small red onion, diced
2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
Ground black pepper to taste
1 cup part-skim mozzarella cheese, shredded
2 cups arugula
Store-bought balsamic glaze, for serving
Directions
1.) Preheat oven to 400°. In a large bowl, whisk to combine whole-wheat flour, white flour, baking powder, salt, and baking soda. Add yogurt, water, and oil, then mix until no dry spots remain. You may need to add additional water, 1 tablespoon at a time, if the mixture is too dry to form a dough.
2.) Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky. Divide dough into 3 pieces, then roll each piece into 1/4″ thick round. Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.
4.) In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with pepper. Top each flatbread with cheese and tomato-onion mixture and bake until cheese is melted, 15 – 17 minutes. Drizzle with balsamic glaze and top with arugula before serving.
Recipe and photo adapted from Delish