Arugula & Sun-dried Tomato Flatbread

The greatest thing about flatbreads is you can put anything you like on them. This recipe calls for a simple pizza crust, some olive oil, garlic, sun-dried tomatoes, and arugula. That’s it! But it’s magic and a great bread to have around for a party, or just when I have the munchies.

Tips and Tricks

What kind of sun-dried tomatoes?

I highly suggest using sun-dried tomatoes in olive oil. Having the tomatoes already seeped in oil makes them extra delicious after they’ve been in the oven.

If you can only find dried, rehydrate them in warm water until they’re pliable (15 - 30 minutes)

Other toppings

This flatbread is begging for you to put your own spin on it! I highly encourage you to add your own ingredients and have fun.

Why arugula?

I love arugula. It’s my favorite leafy green. But feel free to substitute something more to your liking: spinach, kale, etc. You could also opt for some fresh herbs.

Ingredients:

  • 3 1/2 cups all-purpose flour

  • 2 1/2 tsp active dry yeast

  • kosher salt

  • 1 1/2 cups hot water

  • 6 tbsp olive oil, divided

  • 1 cup sun-dried tomatoes, packed in olive oil

  • 2 tbsp garlic, sliced thinly

  • 2 tbsp capers

  • 2 cups arugula

  • 1 tbsp lemon juice

Directions:

Place the flour, yeast, and salt in a large bowl and mix together. (You can also do this in a stand mixer with a dough hook). Heat the water on the stove just hot enough so it’s almost boiling. Add to the flour mixture along with 1 1/2 tbsp of the olive oil. Using a wooden spoon, mix all the ingredients together until a dough forms.

Once the dough is cohesive enough, place on a lightly-floured wooden surface and knead the dough with your hands for at least 5 minutes, or until the dough is smooth. Add a little flour if needed to prevent it sticking to your board.

Once you’re done kneading, oil a large bowl with some olive oil an d place the dough inside to rise. Cover with a moist towel or plastic wrap and let rise until doubled in size (approx. an hour to an hour and a half).

Preheat the oven to 450 degrees Fahrenheit. Take out a baking sheet or similar sized pan (you can also use a round pan if you have it) and oil it slightly with your fingers.

Take the dough out of the bowl and shape it flat so it fits the pan. Push it lightly with your fingertips, being careful not to create any holes or tears in the dough. If that happens, simply fix it and let the dough rest a little before trying again.

Now you can start adding your toppings. Spread some olive oil on top of the dough. Evenly spread the sun-dried tomatoes, garlic, and capers.

Place in the oven for 10 minutes. The dough should become puffy and start smelling delicious. Take out of the oven and add the arugula and lemon juice. Place back in the oven and bake for another 5 minutes.

*Note: If you don’t like wilted arugula, then bake the bread for 15 minutes, and add the arugula and lemon juice at the very end.

Enjoy hot, warm, or room temperature.