Olive Piadina With Arugula Salad And Caper Vinaigrette

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 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 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

Recipe

• 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.