Garlic Lavash with Smoked Pork, Arugula and Lingonberries
Even though it is World Baking Day, I didn’t think I would want to turn on the oven. Forecast included the word muggy – blech! But I sure am glad I did.
Garlic Lavash with Smoked Pork, Arugula and Lingonberries
Gave most of the kids some leftovers and got to enjoy this with my husband and Thunderbelly.
Garlic Lavash with Smoked Pork, Arugula and Lingonberries
I found this smoked pork in our local Asian foods store. It was a bit like a smoky ham and bacon hybrid. Of course, I can’t get enough of that sweet and salty combination that you find here.
Garlic Lavash with Smoked Pork, Arugula and Lingonberries
Author: Kristin
Recipe type: Main
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4 servings
Garlicky flatbread topped with fresh arugula, lingonberries and smoked pork.
Ingredients
- ¾ cup warm water
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 1¼ tsp salt
- 3 cups all purpose flour
- ¼ cup plus 3 Tablespoons olive oil, divided
- 1 clove garlic
- sea salt to taste
- ½ cup fresh arugula
- ½ lb smoked pork or bacon (cooked and crumbled)
- 3 tablespoons jarred lingonberries
Instructions
- Preheat the oven to 425F.
- Add yeast and sugar to warm water in the bowl of a stand mixer. Allow to proof for a few minutes.
- Next add the flour, salt, and 3 tablespoons olive oil.
- Using dough hook mix until combined, then for an additional 5 minutes to knead.
- Let the dough rest while you combine the minced garlic with the ¼ cup olive oil in a small bowl.
- Separate dough ball into two pieces and roll each out on a greased baking sheet.
- Brush with garlic olive oil (you will not need the entire amount.)
- Salt the tops of the crust then add pork.
- Bake 13 minutes or until the crust is golden.
- Top with fresh arugula and lingonberries.
I will have to try this! I bet it’s as good as the restaurant!