Dalmatia Orange Jam, Blue Cheese, Speck & Arugula Flatbread

Directions

1. Take the pizza dough out of the refrigerator at least 30-60 minutes before you plan to use it to allow it to come to room temperature. This makes it much easier to stretch.
2. Lightly flour your work surface and your hands with semolina flour or all-purpose flour.
3. Gently stretch or roll the dough into your desired flatbread shape (oval or round), about 1/8 to 1/4 inch thick.
4. Aim for a size that fits your baking sheet or pizza peel. If using a pizza peel, dust it generously with semolina flour to prevent sticking.
5. Conventional Oven: Preheat your oven to its highest setting, ideally 450-500°F (230-260°C). If using a pizza stone or steel, place it in the oven while preheating for at least 30-60 minutes to get it thoroughly hot.
6. Outdoor Pizza Oven: Fire up your pizza oven and allow it to reach its optimal cooking temperature (usually 800-950°F / 425-510°C). This can take 15-30 minutes depending on your oven. Ensure the stone is blazing hot.
7. Carefully transfer your stretched dough to your prepared baking sheet (lightly oiled or parchment-lined) or to your semolina-dusted pizza peel.
8. Brush the edges of the dough with olive oil.
9. Evenly spread the Dalmatia Orange Jam over the dough, leaving a small border for the crust. Arrange the slices of Speck over the jam.
10. Crumble the Point Reyes Blue Cheese with Fennel over the speck and jam.
11. Conventional Oven: Slide the flatbread (on the baking sheet or directly onto the hot pizza stone/steel using the pizza peel) into the preheated oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Rotate halfway through if needed for even cooking.
12. Outdoor Pizza Oven: Carefully slide the flatbread off the pizza peel and onto the hot stone in your outdoor oven. Cook for 2-4 minutes, rotating every 20-30 seconds with the peel to ensure even cooking and prevent burning, until the crust is beautifully charred and bubbly and the cheese is melted. Cooking times are much faster in these ovens.
13. Once the flatbread is out of the oven, immediately scatter the fresh arugula generously over the top. The residual heat will slightly wilt the arugula, enhancing its flavor without overcooking.
14. Slice the flatbread and serve immediately. Optionally, drizzle with a little balsamic glaze and a crack of black pepper for an extra layer of flavor.