Goat Cheese Flatbread with Arugula

For the dough:

1. Place sugar and yeast in the bowl of a stand mixer. Add water and let it stand for 5 to 10 minutes, or until foamy.

2. Stir in salt and olive oil. Add flour all at once, and stir with the dough hook on low. Once the dough comes together, mix on medium speed for 5 minutes. Remove the dough hook (dough will be sticky) and cover the dough with a clean towel. Let the dough rise for 30 minutes.

For the flatbread:

1. Preheat the oven to 400°F with a pizza stone inside to heat up. If you don’t have a pizza stone, put a cookie sheet in the oven upside down and preheat that.

2. Divide dough into fourths. Place 1/4 of the dough on a sheet of parchment paper and spray lightly with oil. Using clean hands, press and stretch the dough into a rectangle about 5 inches wide and 8 to 9 inches long. Dock (prick) it with a fork. Repeat with remaining sections of dough.

3. To bake, slide the dough and parchment paper onto the preheated stone. Cook for about 7 minutes, then remove from the oven.

4. Spread 1 tablespoon of tomato sauce on each flatbread. Sprinkle about 1 ounce of goat cheese crumbles on each, followed by 1/4 of the pimento strips. Sprinkle each flatbread with 1/4 of the mozzarella.

5. Slide the flatbreads from the parchment and directly onto the pizza stone. Bake another 10 to 15 minutes, or until the cheese is melted and bubbly.

6. Meanwhile, place arugula and cherry tomatoes in a bowl. Combine oil, lemon juice, Dijon, salt and pepper in a small jar and shake to combine. Pour dressing over the greens and tomatoes and mix well.

7. Place 1/4 of the salad on top of each flatbread. Cut the flatbreads into desired number of pieces and serve.

* This recipe may also be served as an appetizer. One recipe will feed 8 to 10 people as an appetizer or 4 people as a main course.