A quick, scratch-made crust forms the base for this French-inspired meal. You can substitute 2 slices of cooked, crumbled bacon for the prosciutto.
6 tablespoons warm water (100° to 110°)
3/4 teaspoon sugar
1 3/4 teaspoons dry yeast
3 tablespoons olive oil, divided
5 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
5/8 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/2 cup coarsely chopped walnuts
1/3 cup very thinly vertically sliced red onion
1 ounce very thin slices prosciutto, chopped
1 teaspoon chopped fresh thyme
2 cups arugula
1 teaspoon fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)
How to Make It
Preheat oven to 450°.
Combine first 3 ingredients in a medium bowl; let stand 5 minutes or until bubbly. Stir in 4 teaspoons oil. Weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Add flour, 1/4 teaspoon salt, and pepper to yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (dough will be soft and tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
Coat an 11 x 7-inch glass or ceramic baking dish with 2 teaspoons oil. Press dough into pan; cover and let rise 30 minutes or until puffy. Sprinkle dough with 1/4 teaspoon salt, walnuts, onion, prosciutto, and thyme. Bake at 450° for 18 minutes or until crust is golden and edges are crisp.
Place arugula in a bowl; drizzle with remaining 1 tablespoon oil and lemon juice, tossing to coat. Turn bread out onto a clean work surface, and slice crosswise into 4 rectangles. Top each rectangle with about 1/2 cup arugula mixture and 1 tablespoon shaved Parmesan cheese; sprinkle evenly with remaining 1/8 teaspoon salt.
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