Flatbread Pizza
Flatbread
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1 cup plain yogurt
2 Tbsp. olive oil
Vegetable oil, for pan
Balsamic glaze, for serving

Balsamic Glaze
2 cups balsamic vinegar
1/2 cup brown sugar

Topping
12 oz. grape tomatoes, halved
1/4 small onion, sliced
2 tsp. olive oil
2 tsp. chopped oregano
Kosher salt
Freshly ground black pepper
8 oz. mozzarella, sliced into 1/4” thick pieces
2 cups arugula

Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with lid, store in refrigerator.

Preheat oven to 400 degrees. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain. Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky. Divide dough into 3 pieces, then roll each piece into 1/4” thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, add more vegetable oil as needed. In a medium bowl, combine tomatoes, red onion, oil, oregano, and salt & pepper. Top each flatbread with cheese, tomato-onion mixture and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.

Molasses Spice Cookies
1/2 cup plus 1/3 cup sugar
2 1/4 cups flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. cloves
1/4 tsp. ground allspice
1/4 tsp. pepper
1/4 tsp. salt
12 Tbsps. unsalted butter, softened
1/3 cup packed dark brown sugar
1 large egg yolk
1 tsp. vanilla extract
1/2 cup light or dark molasses

Preheat oven to 375 degrees.

Place 1/2 cup sugar in a small bowl, set aside. Whisk flour, baking soda, cinnamon, ginger cloves, all spice, pepper, and salt together in medium bowl. Set aside. Using mixer, beat brown sugar, 1/3 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low, add egg yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; until fully incorporated, about 20 seconds, scraping down bowl if needed. Working with 1 tablespoon of dough, roll into ball and then roll in sugar, place on cookie sheet 2 inches apart. Bake for 11 minutes, rotating halfway through baking. Don’t overbake, the edges of the cookies will have begun to set but the center are soft. Cool for 5 minutes on baking sheet before transferring to cooling rack.

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