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Pesto and Arugula Flatbread

by Andrés Dangond

Ingredients

  • 1 lb pizza dough
  • 4 oz freshly grated mozzarella
  • 1/2 cup Pesto
  • 1/4 cup grape tomatoes, sliced in halves
  • 1 cup baby arugula
  • as needed olive oil
  • to taste salt & pepper, to taste

Preparation

Prep 30 |  Cook5 |  Serves: 2
  1. 1) Preheat Lynx Pizza Oven on low for 30 minutes.
  2. 2) Divide the dough ball in half.
  3. 3) Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired size.
  4. 4) Spread 4 tablespoons (or as desired) of pesto over each dough.
  5. 5) Arrange cheese over flatbreads and place tomatoes on top.
  6. 6) Lower Lynx Oven temperature to medium and place pizza inside right on top of the stone.   Bake for 5 minutes, rotating once 90 degrees halfway through cooking.
  7. 7) When flatbread is done, remove and spread arugula on it, drizzle bit of olive oil it and season to taste with salt and pepper.
  8. 8) Slice and serve !