5 from 1 vote
Arugula, Roasted Red Pepper and Buffalo Mozzarella Flatbread (Pizza)
Arugula, Roasted Red Pepper and Buffalo Mozzarella Flatbread (Pizza)
Prep Time
10 mins
Cook Time
24 mins
Total Time
34 mins

Sometimes simple things in life are the best things! The dough is homemade. Arugula, roasted peppers & buffalo mozzarella compliment each other perfectly.

Course: Appetizer, Main, Main Course
Cuisine: American, Italian
Servings: 4 People (2 flat breads)
Author: Nelson Cardoso
Pizza Dough
  • 3 1/2 cups unbleached flour + a couple table spoons for dusting (all purpose can also work)
  • 1 tsp sugar
  • 2 1/4 tsp traditional active dry yeast
  • 1 1/2 tsp salt
  • 1 1/2 cups warm water (not too hot or cold)
  • 2 tbsp olive oil
  • 1 tsp olive oil (for greasing the bowl)
Flat Bread Assembly
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes (or coarse salt)
  • 1/2 cup quality tomato sauce (we use our Nonna-approved tomato sauce)
  • 2 buffalo mozzarella balls (9oz or 250g), sliced in thin wheels
  • 4 oz (113g) roasted red pepper cut in strips
  • 2 cup arugula lightly packed
Making the dough
  1. In a large stand mixer (equipped with a dough hook) bowl, whisk together the flour, sugar, dry yeast and salt.

  2. Place the bowl on the stand mixer and turn to low (two on the Kitchenaid).

  3. Slowly pour in the warm water and then the oil.

  4. The mixture will soon form a dough ball. Let the stand mixer continue to knead for 12 minutes.

  5. Grease a large bowl with 1 tsp of olive oil (just use a clean hand or a paper towel).

  6. Once the kneading is done, remove the dough from the stand mixer bowl, form a ball and place it in the greased bowl.

  7. Cover the bowl with plastic wrap, poke a few holes with a fork and then cover with a blanket to keep it warm.

  8. Let the dough rise for 2 hours.

  9. Dust a counter surface with flour and place the dough on the flour.

  10. Cut the dough in two equal portions and start your assembling delicious flatbreads!

Flatbread Assembly
  1. Preheat the oven to 450 ºF.

  2. Line 2 large baking sheets with parchment paper

  3. Dust a large cutting board or a clean countertop with flour.

  4. Place the first dough on the dusted surface and use a rolling pin to roll it into a flat rounded rectangle.

  5. Transfer the flattened dough onto the lined baking sheet.

  6. Sprinkle 1 tbsp of olive oil evenly over the dough and brush it out.

  7. Sprinkle 1/2 tsp salt flakes evenly over the dough.

  8. Spread 1/2 the tomato sauce over the dough.

  9. Place 1/2 the cheese slices over the tomato sauce.

  10. Place 1/2 the red pepper evenly over the tomato sauce.

  11. Assemble the second flatbread on the second baking sheet with the other half of the ingredients.

  12. Place the baking sheets in the oven on the second and fourth racks and bake for 24 minutes (the bottoms should start to look light golden. If not, leave it in a couple more minutes).

  13. After about 12 minutes, carefully open the oven and switch the two baking sheets, top to bottom and bottom to top.

  14. Take out the baking sheets and spread the arugula over the flatbreads.

  15. Slice and serve hot. Enjoy!

Recipe Notes

Want a delicious tomato sauce recipe? Try our Nonna-approved tomato sauce.