Ingredients
- 1 packet Active Dry Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 3 tbsp Cento Classico Olive Oil
- 2 cups Anna TIPO 00 Flour
- 3/4 cup Warm Water
- 2 tbsp Cento Italian Seasoning
- 4 oz Arugula
- 1 jar Cento Roasted Peppers (7 oz)
- 1 can Cento Tuna Fish in Olive Oil (5 oz)
- Cento Coarse Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 500ËšF. Roll out dough into a 4x5 inch rectangle, brush with half the oil and top with seasoning. Place dough into oven for 5-6 minutes until golden brown. Top with arugula, roasted peppers and tuna. Add salt and pepper, then drizzle with remaining oil. Serves 4.
