Southwest Flatbread with Arugula
Why we love it:
- 2 cups Flour (all-purpose, maybe up to an extra ¾ cup too)
- 1 package Instant Yeast (2 and ¼ teaspoons)
- 11⁄2 teaspoons White Sugar
- 2 Tablespoons Extra Virgin Olive Oil (divided)
- 3⁄4 cup Water (warm)
- 3⁄4 teaspoon Kosher Salt
- 1 pound Prepared Pizza Dough (if buying it prepared!)
- 1⁄2 Red Onion
- 1 teaspoon Chili Powder
- 1 15-ounce can Black Beans
- 1 pint Cherry Tomatoes
- 1⁄2 cup Frozen Corn
- 4 ounces Feta Cheese
- 4 cups Arugula
- 1 Avocado
1. HOMEMADE DOUGH*
(OPTIONAL - SKIP THIS STEP IF YOU PURCHASED DOUGH)
Combine 1 cup of flour, instant yeast, and sugar in a large bowl. Add olive oil and warm water and use a wooden spoon to stir well. Gradually add another 1 cup of flour and the salt. Stir until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (if it’s looking too wet and not forming a ball, you can add up to ¾ cup more flour but go gradually). The dough will still be slightly sticky but still should be manageable with your hands.
2. FORM DOUGH
(IF YOU’VE MADE DOUGH OR PURCHASED A RAW BALL START HERE)
Drizzle a separate, large, clean bowl generously with olive oil; then form your pizza dough into a round ball and transfer to your bowl with the olive oil in it. Roll the pizza dough around until it is coated in olive oil, then cover the bowl with a clean towel and place it in a warm place to rise for 30 minutes or until doubled in size.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and use either your hands or a rolling pin to work the dough into a 12" circle or oval.
Transfer dough to a pizza pan or baking sheet lightly drizzled with olive oil.
3. PREHEAT OVEN TO 425 DEGREES
(IF YOU HAVE A NAAN CRUST OR OTHER PRE-FORMED, PURCHASED CRUST START HERE!)
5. FIRST LAYER
Thinly slice the red onion and place on the pizza dough. Sprinkle with a drizzle of olive oil (about 1 teaspoon) and a ¼ teaspoon of salt and pepper if desired. Sprinkle with the chili powder.
Drain the beans and add to the top of the pizza, pressing into the dough a small bit if needed. Add the cherry tomatoes.
Bake pizza for about 15 minutes or until dough is golden brown and mostly cooked through. Slide out of the oven and add the corn and crumbled feta. Return to the oven and cook for another 5 minutes. Remove when dough is cooked through.
7. ARUGULA + AVOCADO
Wash and dry arugula. Pile high on flatbread just before serving. Slice avocado and scatter around.
Slice and serve!
Leftovers are great cold for breakfast or reheated at 350 until warmed and crisp.