Olive Piadine with Arugula Salad and Caper Vinaigrette


Olive Piadine with Arugula Salad and Caper Vinaigrette

Total Time: 25 Mins



    • 5.1 ounces all-purpose flour (about 1 cup plus 2 tablespoons), divided
    • 7 tablespoons warm water (100° to 110°), divided
    • 1 teaspoon dry yeast
    • 6 tablespoons coarsely chopped pitted picholine olives
    • 1 teaspoon extra-virgin olive oil
    • 1/4 teaspoon salt
    • Cooking spray
    • 1 teaspoon cornmeal


    • 1 1/2 cups arugula
    • 1 1/2 cups frisée
    • 1/4 cup pine nuts, toasted
    • 1 1/2 tablespoons capers, coarsely chopped
    • 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon grated lemon rind
    • 1 tablespoon fresh lemon juice
    • 1 1/2 teaspoons white wine vinegar
    • 1/2 teaspoon caper brine
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon kosher salt
    • 1/2 shallot, thinly sliced
    • 1 small garlic clove, minced


    1. To prepare dough, weigh or lightly spoon flour into a dry measuring cup and spoons, and level with a knife. Combine 2 tablespoons flour, 3 tablespoons warm water, and yeast in a large bowl; let stand 20 minutes. Add remaining 4.5 ounces flour (about 1 cup), remaining 1/4 cup warm water, olives, oil, and 1/4 teaspoon salt; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
    2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 8-inch circle on a floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal.
    3. Position an oven rack in the lowest setting. Place a pizza stone on the lowest rack. Preheat oven to 500°. Preheat pizza stone for 30 minutes before baking dough.
    4. Slide rolled dough onto preheated pizza stone, using a spatula as a guide. Bake on lowest oven rack at 500° for 7 minutes. Remove flatbread to cutting board.
    5. To prepare salad, combine arugula and remaining ingredients in a bowl; toss to coat. Place 1 1/2 cups salad on each flatbread. Fold flatbread over salad; cut piadines in half.