1 envelope active dry yeast (I used Red Star Yeast)
2 cups (or more) all-purpose flour
1 tsp. granulated sugar
3/4 tsp. salt
3 TBSP olive oil
For the Strawberry Balsamic Jam:
1 TBSP oil
2 large sweet onions (such as Walla Walla or Maui)
3 cups fresh strawberries, hulled and cut into quarters
1/2 cup balsamic vinegar
1 cup granulated sugar
1/2 cup apple juice
To make the dough:
Pour 3/4 cup warm water into small bowl; stir in yeast.
Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil.
Mix 2 cups flour, sugar, and salt in processor.
Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
Transfer to prepared bowl; turn dough in bowl to coat with oil.
Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Punch down dough.
Roll out dough…cut into a rectangle or leave rustic.
For the Strawberry Balsamic
In a large sauté pan over medium heat add 1 TBSP oil and onions and cook until tender and become translucent in color.
Add the remaining ingredients and reduce to a low simmer.
Let the ingredients cook down, stirring about every 10 minutes, until they for a syrup or jam like consistency, this will take about an hour or so.
To make the flatbread:
On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
Dust a baker’s peel or rimless baking sheet with flour and carefully transfer dough to it.
Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary.
If you do not have a peel…the back of a cookie sheet works in a pinch.
Bake without topping for 5 minutes.
Remove from oven and spread on jam.
Sprinkle with mozzarella cheese and feta cheese and place back into oven for another 10 minutes until things get bubbly.
You are going to want to watch this since the sauce has a higher sugar content and can burn.
Remove from oven and top with fresh strawberry slices and arugula.