Allergy-Friendly Arugula and Bruschetta Flatbread
Plan to watch a big game this weekend? For those looking to make a lighter dish to indulge in, we’ve got the winning recipe for you: Arugula and Bruschetta Flatbread. Free from eight of the Top 9 allergens, the flatbread is savory yet sweet, thanks to a healthy dollop of balsamic glaze.
Aside from baking the dough, the timing from start to finish is quite minimal, ensuring you don’t miss a single play or commercial.
I give you 2 ways to make this flatbread recipe:
- From Scratch Method: Dough made from scratch, takes a minimum 1 hour from start to finish. The whole recipe will take about 1 hour, 20 minutes. Note: the dough can be made up to two days ahead and kept refrigerated before baking the flatbread.
- Fastest Method: Make the flatbread using allergy-friendly, store-bought pizza dough. I use Trader Joe’s pizza dough (which does contain wheat) when we’re tight on time. The recipe using this method will take 25-30 minutes.
Photo: Tina DaSilva
Free of: 8 top allergens, contains wheat (See GF option in Recipe Tips)
Makes: 2 large flatbreads, for 16 small slices
Ingredients
Homemade Dough
- 1 tsp active dry yeast
- 1 tsp sugar
- ¾ cup of warm water; approximately 110 degrees F (see Recipe Tips)
- 2 cups all-purpose flour (or bread flour)
- 1¼ tsp of salt
- 1 tbsp of olive oil
Bought Dough Alternative
- 1 16 oz store-bought, fresh pizza dough (I use Trader Joe’s)
Bruschetta Topping
- 4-5 Roma tomatoes, diced
- 16 basil leaves (handful), cut in ribbons
- 4 pinches of salt
- ¼ cup of olive oil
Other Toppings
- ½ cup of vegan mozzarella cheese, divided (e.g. Daiya)
2 tsp dried oregano - 2 handfuls of arugula, roughly chopped
- 2 tbsp of balsamic glaze to drizzle
3-4 prosciutto slices, cut into pieces (optional)
Recipe Tips
If you don't have a thermometer, use the wrist method to test water heat. The water should be warm to your wrist, but not uncomfortably so. While warm water activates yeast, water that's too hot will kill it.
If you don’t have a stand mixer, add the yeast, sugar, water to a large clear bowl. Combine and continue steps.
For a gluten-free version, prepare GF Jules' Gluten-Free Pizza Dough, then follow the topping steps.
Instructions for Flatbread
- For from scratch dough, use a stand mixer with either the dough hook or paddle mixer. (No stand mixer? See Recipe Tips.) Put active dry yeast and sugar in the mixer’s bowl. Add warm water and whisk a few seconds to combine. Cover with a kitchen towel and wait 5 minutes to ensure the mixture froths up. If nothing happens, begin again with new yeast, as you need to see it froth.
- Now add flour, salt, and olive oil. Using low speed, mix ingredients together for 2-3 minutes until a dense dough ball forms.
- Move to a lightly floured workspace and knead the dough for 2 minutes, so it becomes smooth. If the dough is too sticky, add flour. If it appears too dry, wet your hands as you work with it.
- Place dough in a lightly greased bowl. (Simply wipe the bowl with olive oil or a nonstick cooking spray.) Cover bowl with plastic wrap and let dough sit for at least 45 minutes to rise.
- If you own a pizza stone, place it in your oven. Preheat oven to 425 degrees F. Lightly flour the pizza peel (or paddle). If you don’t have a stone and peel, instead line a baking sheet with parchment paper. (A pizza stone is great for adding crust crispness.)
- To make the bruschetta, place diced tomatoes in a bowl. Mix in basil ribbons. (Chop basil smaller if you prefer.) Salt to taste, about 4 pinches, and stir in olive oil. Set aside.
- To make 2 big flatbreads, divide the risen dough into 2 equal parts. Flatten each into a longer oval or a circular pizza shape (your preference). Place a single shaped dough on the floured peel. On our pizza stone, I cook one flatbread at a time. If using a baking sheet, both crusts will fit to bake at the same time.
- Alternative, using premade 16-ounce dough: Take it out of the fridge and cut in half for 2 flatbreads. I like the dough on the colder side when pressing out to a final shape (as in Step 8). Allow at least 10 mins for the dough to come up to temperature to begin shaping it.
- For either crust type, lightly poke dough with a fork to prevent bubbling. Sprinkle a handful (about ¼ cup) vegan mozzarella cheese over each crust. For added flavor, sprinkle dried oregano and few dribbles of olive oil over it, too.
- Bake 10-12 minutes at 425 degrees F, then remove crust (or crusts) from oven and let cool for 5 minutes.
- To finish, spread the bruschetta over top, then add the chopped arugula. Next, drizzle on your favorite balsamic glaze. And for fans of prosciutto, it makes a great add-on as well. Slice into squares or traditional pizza triangles, and enjoy!
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