recipe image

Photography by Rob Fiocca
Recipe & Food styling by David Grenier

First published in Wish April 2008

Wine Pairing

Sangiovese: A light-bodied red wine with a fresh and fruity bouquet, is a great companion to pizza & other Italian food. Your local wine shop should have a wide selection. Verdicchio: A variety of white grape grown in the Marche region of Italy and gives its name to the varietal white wine made from it.

Tips, facts, and how-to

Time Saver: Make one large flatbread and cut it at the table. Roll dough to fit the sheet pan, add toppings and bake for about 10 minutes.

Pizza Dough: Not all doughs are created equal. Look for organic or whole-wheat dough at your grocer or ask your favourite pizzeria to sell to you directly. For flavoured dough, add herbs or other ingredients before baking, like chopped basil, thyme, oregano, rosemary, fennel seeds, chili flakes or grated cheese.

food

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Green, Red & White Flatbread

Your family's going to love this easy-to-make take on homemade pizza.

Ingredients (Serves 4)

1 tbsp ground cornmeal
1 lb prepared pizza dough*
1/4 cup tomato sauce
1 tsp chili flakes
1/2 cup crumbled goat cheese
1/4 cup grated Parmesan
2 cups arugula
1 tbsp extra-virgin olive oil
Pinch kosher salt
1/2 cup drained, chopped sun-dried tomatoes in oil

Instructions

  1. Preheat oven to 450 F. Sprinkle cornmeal on sheet pan, set aside. Divide dough into 4 equal portions. Form each into a ball and roll into 10-inch long ovals on a lightly floured work surface. Place on sheet pan and spoon tomato sauce over, leaving a 1/2-inch border.
  2. Add chili flakes, goat cheese and Parmesan. Bake about 8 minutes, or until crusts are golden brown.
  3. Meanwhile, in a bowl, toss arugula with olive oil and salt. Remove flatbreads from oven and top with arugula and sun-dried tomatoes.

Nutritional information

Nutrients per serving: 519 calories, 21 g fat, 18 g protein, 66 g carbs, 3 g fibre. Excellent source of folate and iron.

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