Goat Cheese Flatbread with Arugula

Are you ready for this one?  It’s pretty fancy.  Impress-the-in-laws or show-the-world-I-really-AM-a-foodie-and-I-don’t-live-off-of-chocolate-chips-and-peanut-butter impressive.  Seriously. 

The really cool thing is that this recipe is simple.  One of those where the simplicity of the ingredients really shine.  Oh, and it goes well with wine.  Like Idaho Chardonnay from Colter’s Creek Winery.  Just sayin’.

You can add pre-cooked sausage crumbles to satisfy those that can’t go a single meal without meat.  Or you could cut the flatbread up and serve it as an appetizer. 

Hey, here’s an idea.  The next time your kids want pizza but refuse to eat their veggies, serve the salad on top of the pizza.  They surely won’t pick it off.  Will they? 

Ok.  Now I’m just kidding myself.  My husband wouldn’t eat this because it has goat cheese on it.  He’s a goat snob.  He’ll only eat cheese from cows.  I know.  He’s weird.  He also won’t even try arugula.  Won’t touch it with a ten foot pole because “it doesn’t look like lettuce, so it must be gross”.  More for me!

The entire recipe makes 4 flatbreads– enough to serve 4 people, or to serve about 8 as an appetizer.  If you don’t want to make that much, just make the dough, let it rise for 30 minutes, take out what you want, and freeze the rest in an oil-coated ziplock bag.  Just put the dough in the fridge overnight to thaw and your ready to rock the next time you want to make these.  🙂

Goat Cheese Flatbread with Arugula

FLATBREAD DOUGH (aka Pizza Dough):

  • 2-1/4 tsp active dry yeast
  • 2 tsp sugar
  • 1 cup warm water (110°F)
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 2-1/3 cups bread flour


  • 4 Tbsp tomato sauce with garlic, basil & oregano
  • 4 oz. goat cheese (chevre), crumbled
  • 2 roasted red bell peppers, cut into strips (from a jar)
  • 1 cup shredded mozzarella
  • 4 cups arugula
  • 1 cup cherry tomatoes, cut in half
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • large pinch of salt
  • pinch of pepper


  1. Place sugar and yeast in the bowl of a stand mixer.  Add water and let stand for 5 to 10 minutes, or until foamy.
  2. Stir in salt and olive oil.  Add flour all at once, and stir with the dough hook on low.  Once the dough comes together, mix on medium speed for 5 minutes.  Remove the dough hook (dough will be sticky) and cover with a clean towel.  Let the dough rise for 30 minutes. 


  1. Preheat the oven to 400°F with a pizza stone in place.  If you don’t have a pizza stone, put a cookie sheet in the oven upside down and preheat that.
  2. Place 1/4 of the dough on a sheet of parchment paper and spray lightly with oil.  Using clean hands, press and stretch the dough into a rectangle about 5 inches wide and 8 to 9 inches long.  Dock with a fork.  Repeat with remaining dough.
  3. To bake, slide the dough and parchment paper onto the preheated stone.  Cook for about 7 minutes, then remove from the oven.
  4. Spread 1 Tbsp on each flatbread.  Sprinkle about 1 oz. of goat cheese crumbles on each, followed by 1/4 of the red bell pepper strips.  Sprinkle each flatbread with 1/4 of the mozzarella.
  5. Slide the flatbreads from the parchment and directly onto the pizza stone.  Bake another 10 to 15 minutes, or until the cheese is melted and bubbly.
  6. Meanwhile, place arugula and cherry tomatoes in a bowl.  Combine oil, lemon juice, Dijon, salt and pepper in a small jar and shake to combine.  Pour dressing over the greens and tomatoes and mix well.
  7. Place 1/4 of the salad on each flatbread.  Cut into desired number of pieces and serve. 

2 responses to “Goat Cheese Flatbread with Arugula

  1. This looks delicious — I love anything with goat cheese!!!

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