Raspberry Brie Flatbread

Servings: 6-8

Total time: 1 hour 28 minutes, including rising time

INGREDIENTS

For dough:
2 cups (240g) all-purpose flour
1 teaspoon Diamond Crystal® Baking Salt
¾ cup warm water (105°F-110°F)
1 packet instant yeast, about 2 ¼ teaspoons
1 teaspoon granulated sugar
1 tablespoon extra virgin olive oil
For assembly:
2 tablespoons extra virgin olive oil
8 ounces brie cheese, thinly sliced
2 cups arugula
1 cup fresh raspberries
2 tablespoons balsamic glaze
1 teaspoon Diamond Crystal® Kosher Salt

DIRECTIONS

For dough: Combine flour and baking salt in large bowl. Add water, yeast, sugar and olive oil and mix until dough forms. Turn out dough onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes. Place dough into lightly oiled bowl, cover and let rise in a warm area until doubled in size, about 1 hour.
Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside. Punch down dough and divide into two equal parts. Roll each part into a thin oval or rectangular shape about ¼-inch thick. Place onto prepared baking sheets and prick with a fork leaving about ½-inch around outer edge for crust. Bake crusts until light golden brown, about 7-8 minutes.
For assembly: Brush crusts with olive oil and top evenly with slices of brie. Return to oven and bake until cheese is melted and bubbly, about 5 minutes. Top with arugula and raspberries.
Drizzle with balsamic glaze and sprinkle with kosher salt. Slice and serve!