Olive Piadine with Arugula Salad and Caper Vinaigrette

Name: Olive Piadine with Arugula Salad and Caper Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters arugula; 0 teaspoons freshly ground black pepper; 1 teaspoons caper brine; 2 Tbsps capers, coarsely chopped; 1 teaspoon cornmeal; 1 teaspoon dry yeast; 145 grams all-purpose flour (about 1 cup plus 2 tablespoons), divided; 355 milliliters frisée; 1 small garlic clove, minced; 0 teaspoons kosher salt; 1 Tbsp fresh lemon juice; 1 teaspoons grated lemon rind; 1 teaspoon extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 6 Tbsps coarsely chopped pitted picholine olives; 59 milliliters pine nuts, toasted; 0 teaspoons salt; 1 shallot, thinly sliced; 7 Tbsps warm water (100° to 110°), divided; 2 teaspoons white wine vinegar

Olive Piadine with Arugula Salad and Caper Vinaigrette is a vegan side dish. One portion of this dish contains around 7g of protein, 16g of fat, and a total of 300 calories. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of frisée, warm water, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

To prepare dough, weigh or lightly spoon flour into a dry measuring cup and spoons, and level with a knife.

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Dough

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 2 tablespoons flour, 3 tablespoons warm water, and yeast in a large bowl; let stand 20 minutes.

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All Purpose Flour

Water

Yeast

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Bowl

Add remaining 5 ounces flour (about 1 cup), remaining 1/4 cup warm water, olives, oil, and 1/4 teaspoon salt; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Ingredients you will need

Olives

Dough

All Purpose Flour

Water

Salt

Cooking Oil

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 8-inch circle on a floured surface.

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Cooking Spray

Dough

Punch

Roll

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Bowl

Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal.

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Cooking Spray

Cornmeal

Dough

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Baking Sheet

Position an oven rack in the lowest setting.

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Oven

Place a pizza stone on the lowest rack. Preheat oven to 50

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Pizza Stone

Oven

Preheat pizza stone for 30 minutes before baking dough.

Ingredients you will need

Dough

Equipment you will use

Pizza Stone

Slide rolled dough onto preheated pizza stone, using a spatula as a guide.

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Dough

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Pizza Stone

Spatula

Bake on lowest oven rack at 500 for 7 minutes.

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Oven

Remove flatbread to cutting board.

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Flatbread

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Cutting Board

To prepare salad, combine arugula and remaining ingredients in a bowl; toss to coat.

Ingredients you will need

Arugula

Equipment you will use

Bowl

Place 1 1/2 cups salad on each flatbread. Fold flatbread over salad; cut piadines in half.

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Flatbread

Wine note: The Mediterranean ingredients of this dish call for a wine of the region. Look for whites made from southern Italy's fiano grape, like Mandrarossa Fiano 2008 ($

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Grapes