HOMEMADE SALMON AND GOAT CHEESE FLATBREADS

Ingredients

Dough

2 ½ cups flour

1 small pack active dry yeast

1 tsp white sugar

1 cup warm water 

2 tbsp olive oil

1 tsp salt

1 – 2 tbsp cornmeal

Sauce:

1½ cups tomato sauce

1 tsp dried oregano

Pinch of salt

Pinch of sugar

Few dashes Worcestershire sauce

½ tsp pepper sauce or red pepper flakes (optional)

Toppings:

3 – 4 salmon fillets, cut in small chunks, seasoned with salt and pepper

1 onion, diced

1 – 2 small sweet peppers, seeded and diced

1½ cups sliced mushrooms

1½ cups grated Cheddar cheese

½ log goat cheese, cut in small chunks  

Directions

1. Mix the yeast together with the warm water and sugar. Let stand for 5 – 10 minutes until
   foamy.
2. In another bowl, mix together the flour and salt. Add the yeast mixture and the oil and stir
   well until the dough comes together. Turn onto a floured surface and knead until smooth.
   Place dough in a greased bowl and let rest for ½ hour.
3. SAUCE: Meanwhile, mix all sauce ingredients together in a small pot over medium heat. Taste and adjust seasoning if necessary.
4. Preheat oven to 400 degrees F. Lightly grease two baking sheets. Sprinkle with a little
   cornmeal.
5. Punch dough down and divide in four equal pieces. Roll each piece of dough out into a flat round or elongated shape on a floured surface. Place dough on the prepared pans, about 2 per pan. Spread the sauce evenly over the dough. Top with grated cheddar cheese, salmon, onions, peppers, mushrooms and goat cheese.
6. Bake in preheated oven for approximately 15 – 20 minutes or until flatbreads are golden brown and cheese bubbling. Slice and serve.