Nothing demonstrates more than the famed hotel, Il San Pietro. Etched into the cliffs overlooking Positano Bay, this enchanting landmark radiates all the region has to offer – especially food. Once a poor fishing village, Positano has embraced its posh Amalfi coast standards but remains true to its roots. The hotel’s restaurant, run by Chef Alois Vanlangenacker, may be Michelin-starred, but the menu is simple and focuses on traditional and local dishes. A meal here abounds with fresh seafood, pasta, and lemons – three ingredients sure to be in any Positano pantry.
Grilled flatbread with mozzarella, arugula, and lemon highlights Il San Peitro’s commitment to preserving the region’s culinary heritage. Here is the recipe for it.
Grilled Flatbread with Mozzarella, Arugula, and Lemon
The pizza of the Amalfi coast is different. The dough is crisped in wood-burning ovens and topped with the freshest cheese, tomato, and basil. Making a whole pie can be a little daunting, so this flatbread recipe is an excellent substitute – and tastes just as good.
Serves 6
Prep time: 10 minutes
Inactive cook time: 1 hour
Cook time: 15 minutes
Ingredients
1 1/4 cups warm water
1 teaspoon active dry yeast
3 cups all-purpose flour
2 teaspoons kosher salt
4 tablespoons olive oil
1 bunch arugula
6 ounces fresh mozzarella cheese, sliced
1 lemon, juice
Procedure
Dissolve yeast in warm water for about 10 minutes. In a separate bowl, mix flour and salt. Add yeast to the mixture with two tablespoons of olive oil. Mix with a wooden spoon until a sticky dough begins to form. Place dough on a floured surface and knead for about 6 minutes (this can also be done with the dough hook in an electric mixer). Oil the bottom of a metal bowl and place the dough inside – be sure to coat all sides of the dough with oil. Cover with plastic and let rise for about 1 hour. Punch down the dough and cut it into six even pieces. Shape each piece into a ball and roll it out on a floured surface to about 1/4 of an inch thick.
Heat either a grill pan or a charcoal grill over medium-high heat. Grill each flatbread for about 4 minutes on each side. Place sliced mozzarella on each piece while it’s still hot. Dress arugula with lemon juice, salt, and pepper and pile on top of each piece of flatbread.
