Bacon and Arugula Flatbread

CRUST INGREDIENTS

*This makes 4 Crusts*

340 Grams Water at Room Temp

200 Grams Sourdough Discard, can be fridge or room temp

1 Teaspoon Quick Rise Dry Yeast

575 Grams All Purpose Flour, we use @sunriseflourmill

20 Grams Himalayan Pink Salt or Regular Salt

1 Teaspoon Italian Seasoning

1/2 Teaspoon Garlic Powder

TOPPING INGREDIENTS 

*Makes 1 Flatbread*

1/4 Cup Red Onions Sliced

1/4 Cup Grape Tomatoes Sliced

4 Sliced of Bacon Cooked and Crumbled

Handful of Arugula

1/2-1 Cup Shaved Parmesan 

1.5 Tablespoons Extra Virgin Olive Oil

1.5 Tablespoons Balsamic Vinegar

1/2 Teaspoon Minced Garlic

1/4 Teaspoon Italian Seasoning

CRUST ASSEMBLY

1. In a large bowl of a standing mixer, add water, discard, and yeast.
2. Add the flour, salt, Italian seasoning, and garlic powder.
3. Mix everything together with a spatula.  If there is a lot of excess flour, add a little bit more water.
4. Cover the bowl with a wet dish towel and set aside for 15 minutes.
5. Knead the dough on medium for 5 minutes.
6. Flour a surface and divide the dough into 4 quarters.  Shape each into a ball and place on a baking sheet lined with parchment paper.
7. Cover with plastic wrap and then the wet towel over the wrap.
8. Let the flour rise about 4-5 hours.
9. Shape your pizza dough on a floured piece of parchment paper, add your favorite toppings (see below) and bake on a pizza pan or stone at 425 until the cheese is melted and golden brown.

TOPPING ASSEMBLY 

1. In a small bowl combine EVOO, Balsamic, Garlic, and Italian Seasoning.  Mix well.
2. Set aside a teaspoon of the oil mixture. Brush the entire crust with the remaining dressing.  
3. Top with cheese, bacon, tomatoes, and onions.  Bake until cheese is melted.
4. Coat the handful of arugula with the remaining dressing.  Top on the flatbread.  Serve!