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With Goat Cheese, Wilted Arugula, Toasted Pecans, and Sweet Tea Reduction
Yield 4 Servings
Basic Pizza Dough Recipe
3 cups all-purpose flour
1 teaspoon instant yeast
3/4 teaspoon salt
2 tablespoons olive oil
1 cup plus 2 tablespoons water, room temperature
Combine all the ingredients in the bowl of a stand mixer and stir until the dough comes together in a ragged ball. Fit the mixer with the dough hook and knead on medium speed until smooth, shiny and elastic, about 8 minutes. Transfer dough to a lightly oiled container, cover tightly, and set aside to rise.
Toppings
1 quart sweet southern tea
1 pound fresh baby arugula
1 shallot, finely sliced
1 tablespoon olive oil
1 tablespoon water
1 cup pecan halves
12 ounces fresh goat cheese, like chevre
Olive oil for brushing
salt and pepper to taste
Place a bread stone in the oven and preheat to 450°F.
To prepare the tea reduction, place tea in a medium saucepan and bring to a simmer over medium-high heat. Reduce temperature to low and reduce until thick and syrupy, about 1/4 cup. Remove from heat and cool. The tea reduction can be prepared days in advance and stored in the refrigerator.
To prepare the arugula, heat a large saucepan or sauté over medium-high heat. Add olive oil and shallots and sauté until softened, about 1 minute. Add the arugula to the pan along followed by 1 tablespoon of water to encourage rapid wilting. Stir regularly until all the arugula is just wilted. Season with salt and pepper and transfer to a strainer to remove all excess liquid.
To prepare the pecans, place on a baking sheet and lightly toast in the oven for 5 minutes. Remove and cool. Coarsely chop.
Flat Breads
When the dough has doubled in volume, remove to a well floured surface. Divide the dough into 4 equal pieces and flatten each into a disc. Cover and let rest 10 minutes to relax. Roll or stretch each piece of dough into a 10-inch sheet. Lightly rub the top of the dough with olive oil. Top with arugula, pecans and goat cheese. Season lightly with salt and pepper.
Using a paddle or a baking sheet, transfer an assembled flat bread directly
to the surface of the bread stone. Cook until the crust is risen and golden
brown around the edges. When the flat bread comes out of the oven, drizzle
with tea reduction and serve immediately. Repeat with the remaining flat
breads.
