Two Very Different Arugula Flatbreads

We love arugula on pizza and flatbreads. Last night it was time to harvest the arugula from the salad table. (The link shows the salad table one month after the initial planting in 2015, with yet another arugula pizza. I sense a theme. Here’s a link to the Making The Salad Table post.)

The first picture is last night’s arugula pizza with a garden tomato sauce from the freezer, goat cheese, and red pepper flakes. The arugula was strewn on top after baking:

190519 argula pizza2

The sauce was rich and on the sweet side. The frozen tomatoes that we used were labeled “2018 Tomato”, so the base was likely a combination of Oregon Spring and whatever else the garden provided that day. The dough itself was a little on the sweet side too — I substituted out 10% of the water and replaced it with a Riesling.

Another picture. I stretched the pizza by hand rather than rolling it out, making a point to leave it thicker at the edges. The pizza was a little more 3-dimensional than the picture might show:

190519 arugula pizza

This flatbread is topped with pancetta, red onion, and an arugula pesto made with arugula, pine nuts, olive oil, garlic, and brie. The arugula pesto was the sauce, so it was added at the beginning:

190519 arugula flatbread2

Using arugula pesto meant that the end result was light and savory at the same time. The flatbread itself was somewhat crackery which complimented the zip of the arugula and red onion.

One thought on “Two Very Different Arugula Flatbreads

  1. Thanks!

    I think a basic flatbread recipe probably needs a full post:

    Using Baker’s Percentages – I usually start at 60-63% hydration, around 3% oil, and 2% salt, For something like a focaccia it’s closer to 70-80% (or more) hydration and up to 6% oil. For a crackery pizza/flatbread or crackers the hydration will be closer to 50% with 0-3% oil.

    I’ll use up to 2% diastatic malt by weight if I’m looking for more browning on a pizza/flatbread.

    If I need a dough to be oven ready in 2 hours then I’ll use one teaspoon of instant yeast per 400 grams of flour. If (ideally) I have more time I’ll dial back the yeast and let the enzymes have more time to go to work. The bulk dough rise will happen either in the refrigerator or on the counter, again depending upon how much time is available and the desired acidity profile.

    For comparison, a “classic” french bread recipe will be something like 60% hydration, 2% salt, no oil.

    To me, one most fascinating things about baking bread is the way all of the dough variables, proofing temperature ferment time, and baking temperature interact.

    Like

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