- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Yeastless White Wine Dough:
Method
Yeastless White Wine Dough: In large bowl, whisk flour with baking powder; make well in centre. Add wine, water, oil, salt and pepper to well. With fork, whisk together liquid ingredients, gradually stirring in flour mixture until incorporated. On work surface, knead dough until smooth, about 5 minutes. Cover with plastic wrap; let rest for 15 minutes.In mortar with pestle, pound anchovies with garlic to smooth paste; whisk in oil.
Divide dough in half; roll each half into rope. Cut each rope into 12 equal pieces; roll each into ball. With fingertips, flatten each ball into 2-inch (5 cm) round; prick all over with fork.
Place rounds on 2 baking sheets; spread generous 1/4 tsp (1 mL) anchovy mixture over each. Top with tomato slices, then cheese.
Bake in 425°F (220°C) oven, switching and rotating pans halfway through, until bottoms are golden, 12 to 14 minutes. Transfer to serving platter; top each with 1 arugula leaf.
Nutritional facts Per piece: about
- Sodium 163 mg
- Protein 3 g
- Calories 85.0
- Total fat 4 g
- Potassium 62 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 3.0
- Vitamin C 3.0
