- 1 cup lukewarm water
- 1 envelope active dry yeast, be sure it’s gluten-free
- 1/4 tsp granulated sugar
- 2- 2 1/4 cups Pamela’s Artisan Flour Blend, gluten-free, wheat-free, non-dairy, about 315 grams flour
- 1 tsp kosher salt
- 2 tbsp extra virgin olive oil plus 1 tsp, divided
- 1/2 cup garlic herb spreadable cheese, like Boursin
- 1/4 cup freshly grated fontina cheese
- 1/2 cup or more baby arugula
- 4 oz smoked salmon, chopped
- 2 tbsp chopped red onions
- 4 tsp capers
- In a small bowl, add the water, yeast and sugar and let sit until foamy (3-5 minutes). Stir.
- In a larger bowl, sift together the Pamela’s Artisan Flour Blend and salt (add the lesser amount of flour first – you can add more later, if necessary). Add the 2 tbsp. of olive oil and the yeast mixture and stir until just barely combined. The dough should be crumbly. Transfer the dough to the bowl of a stand mixer fitted with the dough hook. Process on low for 7 minutes, allowing the stand mixer to knead the dough. The dough should be sticky – it won’t be a pretty ball.
- Transfer the dough to a greased bowl and cover with a kitchen towel. Place in a warm, draft-free place to rise for 1 hour. It won’t rise a lot, but you want to give it this time to develop.
- Punch down the dough and then knead for 1 minute. Divide into four even pieces. Spread each one into a round, and press your fingers in to give it a dimpled appearance. Brush with a little olive oil. Place on a parchment-lined baking sheet and cover with a kitchen towel. Allow to rise for another 30 minutes.
- Meanwhile, preheat the oven to 375 degrees. Remove the towel and slide the baking sheet into the oven. Bake for 30-35 minutes, until lightly golden. It won’t brown a lot, but the exterior will be dry and crusty. Let cool slightly.
- Spread each round with 1/4 of the garlic herb spreadable cheese and top with 1/4 of the fontina. Slide under the broiler (set to high) and broil for 4-6 minutes, until golden. Remove from the oven and top each one with 1/4 of the arugula, smoked salmon, red onions and capers. Enjoy immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.