This colorful, flavor-packed flatbread makes a perfect lunch or light dinner. Try making it with local peaches when they’re in season to really savor the flavors of summer.
Cook Time
45 minutes
Total Time
2 hr 15 min
Yield
4 servings
Ingredients
Dough
¾ cup warm water (180 mL), plus 2 tablespoons
1 ½ teaspoons instant yeast
1 cup all purpose flour (125 g), plus more for dusting
1 cup whole wheat flour (130 g)
1 ½ teaspoons kosher salt
1 teaspoon olive oil, plus more for brushing
Toppings
2 ½ tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
¾ teaspoon kosher salt, divided
½ teaspoon black pepper
1 teaspoon balsamic vinegar
6 cups fresh arugula (120 g)
2 medium peaches, thinly sliced
4 oz goat cheese (115 g), crumbled
2 tablespoons balsamic glaze
Nutrition Info
Calories 511
Fat 17g
Carbs 74g
Fiber 8g
Sugar 16g
Protein 16g
How to Make It
1. Step
Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
2. Step
Lightly dust a clean surface with flour, then turn the dough out and knead for 1–2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
3. Step
Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
4. Step
Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, ½ teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
5. Step
Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
6. Step
Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
7. Step
Add the arugula to a medium bowl, along with the caramelized onions, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt. Toss well.
8. Step
Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
