White Anchovy Coca Flatbread with Gran Canaria, Chopped Arugula, Almonds, Orange Zest and Extra Virgin Olive Oil

White Anchovy Coca Flatbread with Gran Canaria, Chopped Arugula, Almonds, Orange Zest and Extra Virgin Olive Oil

prep time

minutes
cook time

minute
servings
8

Ingredients



















Cooking Instructions

1

In medium bowl, combine yeast, sugar and warm water; let stand 10 minutes. Stir in olive oil and wine. Stir in salt and enough flour to make smooth dough. Knead until smooth. Place dough in bowl, cover and let rise in warm place about 1 hour; knead. Heat oven to 400°F. Lightly oil baking sheet. On lightly floured surface, roll to 18x6-inch oblong, about 1/4-inch thick. Transfer to baking sheet. Top dough with anchovies, peppers, raisins and extra virgin olive oil. Bake 15 minutes. Remove from oven and top with cheese. Return to oven for 5 more minutes. When golden brown, remove from oven and top with arugula, orange zest, almonds and sea salt to taste. Cut crosswise in 8 slices. Serve warm with drizzle of extra virgin olive oil.


Ingredients



















Cooking Instructions

1

In medium bowl, combine yeast, sugar and warm water; let stand 10 minutes. Stir in olive oil and wine. Stir in salt and enough flour to make smooth dough. Knead until smooth. Place dough in bowl, cover and let rise in warm place about 1 hour; knead. Heat oven to 400°F. Lightly oil baking sheet. On lightly floured surface, roll to 18x6-inch oblong, about 1/4-inch thick. Transfer to baking sheet. Top dough with anchovies, peppers, raisins and extra virgin olive oil. Bake 15 minutes. Remove from oven and top with cheese. Return to oven for 5 more minutes. When golden brown, remove from oven and top with arugula, orange zest, almonds and sea salt to taste. Cut crosswise in 8 slices. Serve warm with drizzle of extra virgin olive oil.


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