White Anchovy Coca Flatbread with Gran Canaria, Chopped Arugula, Almonds, Orange Zest and Extra Virgin Olive Oil recipe
An elegant first course or hors d’oeuvre.Recipe by Chef James Campbell Caruso.
Recipe: White Anchovy CocaFlatbread with Gran Canaria, Chopped Arugula, Almonds, OrangeZest and Extra Virgin Olive Oil
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 flourFor 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
Makes 8 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
If the White Anchovy CocaFlatbread with Gran Canaria, Chopped Arugula, Almonds, OrangeZest and Extra Virgin Olive Oil recipe was useful and interesting, you can share it with your friends or leave a comment.