Never underestimate the therapeutic value of a girls’ night in – something I view as the ultimate cure for any excess of emotion (anger, stress, frustration, sadness, etc.).
Tuesday, after four hours of sleep and a grueling 10-hour day in the office, I was on my last thread. While I normally would have gone home and slept it off, I felt I needed to do something to replace the guilt I felt for being too tired to hit the gym.
Cue a quick trip to Whole Foods, Alycia and a bottle of wine. By 10 p.m. I was cured. Conversation, vino and our improvised flat bread wound up being just what the doctor ordered.
Whole Wheat Flatbread with Arugula, Goat Cheese and Sun-dried Tomatoes
I walked into Whole Foods with visions of a gorgeous fig, arugula and goat cheese flat bread in my head. Apparently, and to my dismay, figs are out of season. I grabbed the first suitable substitute I could find – a package of sun-dried tomatoes, and made my way to our foodie date. Here is the final result:
- Pizza dough (we used whole wheat dough from Whole Foods)
- 1 cup baby arugula
- 1/2 cup Parmesan flakes
- 1/4 cup goat cheese, crumbled
- 1/4 cup sundried tomatoes
- 2 cloves garlic, diced
- 1 teaspoon extra virgin olive oil
- 1/2 tablespoon apple cider vinegar
- Salt and pepper, to taste
Preheat the oven to 375˚F and prep the pizza dough according to directions on the packaging. We rolled our dough out into a nice rectangle large enough for roughly eight square slices.
Toss the arugula in the apple cider vinegar, and place aside for later.
Bake the dough for 5 minutes, then remove. Lightly coat the bread with olive oil, and sprinkle the garlic evenly.
Layer the cheeses, sundried tomatoes and arugula on top. I know some like to hold the arugula until the flatbread is done baking, but we decided to try throwing it all in the oven.
Next, return the flatbread to the oven for about 10 minutes, until the edges of the crust begin to brown. Remove from the oven, salt and pepper to taste, and enjoy!