These easy flatbreads are the perfect vehicle for showcasing Piave PDO cheese’s sweet, nutty flavor profile. Rather than overloading the dough with toppings, a simple base of olive oil, salt, and rosemary allows the cheese to shine—and once cooked, it melts into an almost crispy layer atop the soft, stretchy bread below. Just before serving, the flatbreads are topped with an arugula and pear salad and garnished with even more cheese. Note that this recipe makes two long, skinny flatbreads. The dough can instead be formed into a large rectangle or circle if desired.
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Directions
- In a medium mixing bowl, combine the flour, yeast, and salt and stir briefly to combine. Add the oil and water and mix using a bowl scraper or flexible spatula until a shaggy dough forms. Switch to using your hands and continue mixing until no dry spots remain.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. The dough may feel quite sticky; add additional flour to the work surface as needed to help preventing sticking. Return the dough to the bowl, cover tightly, and set aside to rise until at least doubled in size, 90 minutes to 2 hours.
- When the dough has risen, turn it out onto a lightly floured surface and divide into two equal pieces. Form each piece into a smooth ball, then cover with a damp towel and let rest for about 15 minutes longer to allow the gluten to relax.
- Meanwhile, heat the oven to 500°F.
- Using your hands, stretch each piece of dough into a 14-by-5-inch rectangle and place the two side by side on a parchment-lined sheet pan. Brush each piece of dough with 1½ tablespoons of olive oil, then sprinkle the rosemary leaves over the top. Sprinkle generously with flaky salt, then scatter about ¾ cup of grated cheese over the top of each piece of dough. Bake for 7 to 10 minutes or until the dough is slightly puffed and golden brown around the edges.
- Meanwhile, make the salad. Add the arugula and pear to a medium bowl, then drizzle with the remaining 2 tablespoons of olive oil and balsamic vinegar. Add the remaining ½ cup of cheese plus salt and pepper to taste, then toss well to combine.
- Just before serving, arrange the salad on top of the flatbreads. Top with more Piave PDO cheese if desired. Cut into rectangles and serve immediately.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.