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Preheat oven to 500 degrees (if you have a pizza stone. If you don't, you should go buy one. Seriously. If you don't, Natalie at Perry's Plate recommends heating your oven to 450 and putting an upside down cookie sheet in it).
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Form golf ball size lumps of dough (that there might be the most unappetizing sentence I've ever written). Roll each ball out on a lightly floured piece of parchment paper or a silicone pan liner as thin as you can (like. . .tortilla thin). I could do two flat breads on my silicone liner. Brush the dough lightly with olive oil (I used my fingers) and then sprinkle with a little garlic. Top with some basil leaf pieces, mozzarella, and goat cheese. Go easy on the toppings. . . you don't need a lot.
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Bake for about 4 minutes, or until the edges of the crust begin to crisp and the cheese is bubbly.
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To make the salad, place the salad greens in a large bowl. Drizzle with lemon juice, olive oil and then salt and pepper to taste. Place a large handful of salad on to each flatbread and fold it over. Eat and die that you are actually liking arugula.