Blueberry Balsamic + Goat Cheese Flatbread with Arugula
Blueberry Balsamic and Goat Cheese Flatbread with Arugula
1 cup all-purpose flour, plus extra for kneading
1/2 teaspoon salt
1 teaspoon dry yeast
1/2 cup warm water
Olive oil for drizzling
1 cup fresh blueberries, plus extra for topping
2 tablespoons balsamic vinaigrette
1 1/2 cups baby arugula
6 oz goat cheese
In a large bowl combine yeast and water and let stand for a few minutes. Add flour and salt to the water mix and stir until a ball begins to form. Sprinkle flour on your hands and turn the dough onto a lightly floured surface. Knead the dough until smooth, adding extra flour as needed, up to 1/4 cup. Place the dough in a bowl with cooking spray, coating the entire round. Cover and let rise for 1 hour. Preheat oven to 475°. Turn dough once more onto a lightly floured surface and roll into a thin rectangle shape. Place the dough on a baking sheet and drizzle olive oil on top. Bake for 10 minutes, until the crust is golden and crispy.
While the flatbread bakes, combine one cup of blueberries with balsamic in a skillet over medium heat. Stir frequently until the mixture thickens and becomes bubbly, about 3-4 minutes. As soon as the flatbread comes out of the oven, coat with a layer of goat cheese, followed by arugula and blueberry sauce. Top with more goat cheese, blueberries and balsamic to your liking. Serve immediately.