White Anchovy Coca Flatbread with
Gran Canaria, Chopped Arugula, Almonds,
and Extra Virgin Olive Oil
An elegant first course or hors d'oeuvre. Recipe by Chef James Campbell Caruso.
For the Dough:
2 teaspoons yeast
1 teaspoon granulated sugar
1/2 cup warm water
1 tablespoon olive oil
1 tablespoon white wine
2 teaspoons salt
1 3/4 to 2 cups all-purpose flour
For the Topping:
4 ounces marinated white anchovies from Spain or Italy
2 roasted red bell peppers, peeled, julienned
1/2 cup white raisins
1 to 2 tablespoons extra virgin olive oil
2 cups shaved Wisconsin Gran Canaria Cheese
1 1/2 to 2 cups chopped arugula
Zest of 1 large or 2 small oranges
1/2 cup crushed Marcona almonds
Sea salt to taste
- In medium bowl, combine yeast, sugar and warm water; let stand 10 minutes.
- Stir in olive oil and wine. Stir in salt and enough flour to make smooth dough. Knead until smooth.
- Place dough in bowl, cover and let rise in warm place about 1 hour; knead.
- Heat oven to 400°F (205°C).
- Lightly oil baking sheet.
- On lightly floured surface, roll to 18x6-inch oblong, about 1/4-inch thick. Transfer to baking sheet.
- Top dough with anchovies, peppers, raisins and extra virgin olive oil.
- Bake 15 minutes. Remove from oven and top with cheese. Return to oven for 5 more minutes.
- When golden brown, remove from oven and top with arugula, orange zest, almonds and sea salt to taste. Cut crosswise in 8 slices.
- Serve warm with drizzle of extra virgin olive oil.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.