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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.

Julianna Grimes
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Rob Culpepper; Styling: Hagen Stegall

Recipe Summary test

hands-on:
36 mins
total:
2 hrs 11 mins
Yield:
Serves 4 (serving size: 1 tartine)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

377 calories; fat 23.2g; saturated fat 3.9g; mono fat 9.4g; poly fat 8.2g; protein 11.7g; carbohydrates 32.6g; fiber 2.8g; cholesterol 12mg; iron 2.5mg; sodium 603mg; calcium 119mg.
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