Olive Piadine With Arugula Salad And Caper Vinaigrette

• Dough:
• 5.1 ounces all-purpose flour (about 1 cup plus 2 tablespoons), divided
• 7 tablespoons warm water (100u0b0 to 110u0b0), 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
• Salad:
• 1 1/2 cups arugula
• 1 1/2 cups frisee
• 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 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 (85u0b0), 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 500u0b0. 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 500u0b0 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.
6. Wine note: The Mediterranean ingredients of this dish call for a wine of the region. Look for whites made from southern Italy's fiano grape, like Mandrarossa Fiano 2008 ($9) from Sicily. -Jeffery Lindenmuth

flour, water, yeast, picholine, extravirgin olive oil, salt, cooking spray, cornmeal, salad, arugula, frisuee, pine nuts, capers, extravirgin olive oil, lemon rind, lemon juice, white wine vinegar, caper brine, freshly ground black pepper, kosher salt, shallot, garlic

Taken from www.myrecipes.com/recipe/olive-piadine-with-arugula-salad-caper-vinaigrette (may not work)