Vegetable Flatbread with Almond Arugula Pesto

This colorful recipe from Chef Jeb Aldrich at Cataloochee Ranch, is a vibrant, vegetable-forward flatbread baked on the Alpine Outdoor Collection Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enameled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors.

Dough

1/2 cup warm water

1/2 teaspoon sugar

1/2 teaspoon instant yeast

1 1/2 cups all purpose flour, plus extra if needed

1/2 teaspoon salt

1 1/2 teaspoons olive oil

Almond Arugula Pesto

1 pound arugula

1 tablespoon lemon juice

1/4 cup toasted almonds

1/4 cup grated parmesan cheese

1 1/2 teaspoons chopped garlic

1 cup olive oil

1 teaspoon salt

Flatbread

Semolina flour, for dusting board

Olive oil

1/2 small cooked beet, thinly sliced

4 ounces oyster mushrooms

1/4 cup cherry tomatoes, sliced in half

1/2 red bell pepper, thinly sliced

1/4 red onion, thinly sliced

1 cup arugula

4 ounces goat cheese, crumbled

For the dough:

Combine the water, sugar and yeast in the bowl of a stand mixer. Let stand until bubbles appear, about 5 minutes. Add the flour and salt to the bowl. Using a dough hook, mix the dough on medium-low speed until a ball is formed and is pulling away from the sides of the bowl, about 8-10 minutes. If the dough is too wet and sticky, add 1 tablespoon of flour and mix until combined, adding more if needed.

Coat a clean mixing bowl with the olive oil. Add the dough and cover loosely with a wet cloth or plastic wrap. Let the dough rise until it is doubled in volume, about 2 hours. Or you can let it rise overnight covered in the fridge. If rising overnight, remove from the fridge and let come to room temperature for 30 minutes before using.

For the pesto:

Place the arugula, lemon juice, almonds, parmesan, garlic, olive oil and salt in a blender or food processor. Blend on low until a coarse pesto is formed. Set aside.

For the flatbread:

When ready to assemble flatbread, preheat the grill or oven to 500°F. Lightly flour a work surface with semolina flour. Roll out the dough until it is about 15-inches long by 8-inches wide.

Lightly coat the Pizza Pan with olive oil and sprinkle with semolina flour. Transfer the dough to the Pizza Pan. Spread arugula pesto over the surface of the dough, leaving about 1-inch around the edges. You may not need all of the pesto.

Top the pesto with the beets, mushrooms, tomatoes, red pepper, red onion, arugula and goat cheese. Place the Pizza Pan on the grill and close the lid (or in the oven) and bake until the toppings are softened and the dough is crisp and brown, about 12 minutes.