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.
Gave most of the kids some leftovers and got to enjoy this with my husband and Thunderbelly.
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.
- 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
- 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.