Potato Flatbread with Arugula and Mozzarella
- Yield 4 servings
Mozzarella and Porcini salt: a pair meant for each other found on this flatbread.
This flatbread recipe was designed to showcase Porcini salt and mozzarella's harmonious relationship.
- 1/2 ounce active dried yeast
- 3/4 tablespoon sugar
- 3/4 cup warm water
- 3 1/3 cups all-purpose flour
- 2 teaspoons sea salt
- 1 tablespoon extra virgin olive oil. plus extra for drizzling (or use truffle oil)
- 7 ounces new potatoes, washed
- 3 tablespoons olive oil, plus extra for drizzling
- Porcini salt
- Freshly ground black pepper
- 9 ounces ball of buffalo mozzarella
- Handful of arugula
- In a small bowl, combine the yeast, sugar, and water and leave in a warm place until foaming (about 10 minutes).
- Combine the flour and salt in a mixing bowl and pour in the olive oil and yeast mix. If you have a food processor with a dough hook attachment, use this to form a dough; otherwise, get mixing by hand until the dough is cohesive. Turn onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). The dough will be quite sticky at first, but it’ll come together once you start kneading–rubbing a little olive oil into your hands will make this easier.
- Place the dough in a clean, oiled bowl, over, and leave in a warm place until doubled in size (about 1-1 1/2 hours).
- Preheat the oven as high as it will go.
- Cook the potatoes in salted water until just tender. Drain, leave to cool, then cut into 1/4 in-slices. Place a large upturned baking sheet in the oven.
- Turn out the dough and punch down. On a lightly floured surface, roll and gently stretch the dough into a rounded rectangle to fit the baking sheet. Place on a piece of parchment paper, drizzle with olive oil, and lightly season with Porcini salt aand pepper. Top with mozzarella and potato slices, then season again with Porcini salt and pepper. Carefully slide onto the hot upside-down baking sheet and bake in the middle of the oven until the base is crisp (about 10 to 12 minutes).
- Remove the flatbread from the oven, top with the arugula, then drizzle lightly with olive oil and serve.
- These flatbreads are really good with a poached egg on top.
Reprinted with permission from Maria Elia’s Full of Flavor: How to Create Like a Chef (Kyle Books, 2013)