Grilled Flatbreads with Peaches, Arugula and Goat Cheese

Grilled Flatbreads with Peaches, Arugula and Goat Cheese
Serves 4
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Flatbreads
  1. 1 ½ teaspoons rapid rise yeast
  2. ½ cup warm water (105-110)
  3. 1 teaspoon sugar
  4. 1 Tablespoon Olive Oil
  5. 1 ½ teaspoons whole wheat flour
  6. 1/2 teaspoon table salt
  7. 1 cup bread flour
  8. Topping
  9. 4 Tablespoons olive oil
  10. 3 cloves garlic
  11. ¼ teaspoon crushed red pepper flakes
  12. 2-3 firm-ripe peaches, pitted and diced (ok to use defrosted frozen)
  13. 1 large or 2 small ripe tomatoes, seeded, diced
  14. 1/4th Large red onion, thinly sliced
  15. 6 oz. Grated Fontina cheese
  16. 6-8 oz. Crumbed goat cheese
  17. 2 cups baby arugula leaves
  18. Juice of ½ lemon
  19. 1 Tablespoon Olive oil
  20. Salt to taste
Instructions
  1. Pour the yeast into the work bowl of a food processor or stand up mixer. Add half the water and a pinch of the sugar, and whisk. Let stand 5 minutes to proof the yeast. When the mixture looks foamy, add the remaining water, sugar, oil, wheat flour and salt, stirring to blend. Whisk in half the flour, then stir in the remaining flour. Process the dough (or blend with dough hook) for 1 minute, or until the dough begins to clear the sides of the work bowl, adding more flour as needed.
  2. Remove the dough, knead a few more times, place in an oiled bowl and let rise, covered for one hour. Punch dough down, cut into quarters. Roll each dough piece into a 6” round and stack between sheets of parchment or waxed paper. Refrigerate until you put the dough onto the grill.
  3. Meanwhile, bring the olive oil to a slow simmer in a saucepan and add the garlic and crushed red pepper flake. Immediately remove from heat and let cool to room temperature. Have all the topping ingredients prepped and ready to go. Combine the lemon juice and olive oil in a small bowl. Season with salt and pepper to taste. Add the arugula and toss to coat.
  4. Preheat a grill or grill pan over medium-high heat. Add the dough rounds and grill until marked and golden, about 4 minutes. Turn and brush with the garlic-olive oil. Strew each round with some of the diced peaches, tomatoes, sliced onion and the cheeses. Close the grill or cover the grill pan with a large pan. Cook 3 minutes longer, or until the cheese begins to soften.
  5. Remove the flatbreads from the grill and top each with a handful of the dressed arugula. Cut into fourths and serve.
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