1 package active yeast
½ tsp sugar
1 ¾ cup all purpose flour
1 teaspoon sea salt
1 tbl fresh rosemary leaves, chopped
¾ cup water (you may need more)
1 tsp. olive oil
1/2 cup italian cheese blend (asiago, mozzarella, provolone)
4 cups baby arugula
4 ounces proscuitto, thinly sliced
1 bulb fennel, thinly sliced
2 tbl fresh parsley
1/2 red onion, thinly sliced
2 tbl balsamic vinegar
Salt and pepper, to taste
Fresh parmesan reggiano
If you have a food processor, combine yeast, sugar, flour, salt and rosemary. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball. Take it out and put it on a floured board and knead with the heel of your hand until the dough is smooth and elastic.
If you don’t have a food processor, combine the dry ingredients in a large bowl and mix in the dry. When the dough has pulled together, put it onto a floured surface and knead until smooth.
Coat a large bowl with oil. Place the dough in the bowl and cover with a slightly damn cloth. Put it in a spot to rise until it has doubled in size (this usually takes about an hour).
Pre-heat the oven to 350 degrees.
When the dough has doubled in size, punch it down, and scrape it onto the counter, knead lightly until the dough forms a smooth ball again. Cut into smaller pieces so that you have enough to roll out 5-6 inch rounds.
Once your dough is rolled out, brush the edge of the round with olive oil and sprinkle sea salt just around the edges of the flatbread.
Sprinkle cheese in the middle of the dough and bake at 350 for 12-15 minutes or until your edges are brown.
While the dough is in the oven, combine arugula, fennel, parsley, red onion in a bowl. Drizzle with vinegar and olive oil. Pile on top of the dough and sprinkle fresh parmesan on top.