Flatbread Pizza
Provolone and Prosciutto
The dough:
1 c warm water (not above 120°)
1/2 tsp honey
1/2 tsp dry yeast
2 Tbsp olive oil
3 c plain flour
1 tsp salt
In a mixing bowl combine the warm water and honey then sprinkle the yeast over the surface and allow it to become active and foamy. Add oil, flour then salt and mix well (either with a mixer or by hand). Place doug in a food safe bag that has been lightly iced on the inside, twist the neck of the bag to make it airtight, and place it on the counter to allow it to rise just a bit and to allow the dough to relax. Allow a few hours but you can do it up to DAYS in advance but it will need to rest in the fridge. When ready to make flatbreads, simply divine this amount of dough into fourths or eights (depending on how thick you want your flatbread). Roll each segment out like a tortilla and fry on medium heat in a dry skillet. Cook on each side for a few minutes. Once cooked, set aside to assemble pizzas.
The Provolone and Prosciutto Pizza
For each pizza:
1 clove garlic and 2 tsp olive oil, mashed together to make a paste
thinly sliced provolone; 3 slices
prosciutto; 2 slices, torn into pieces
8 Kalamata olives, opened to flatten (so they don’t roll off)
8 fresh basil leaves
Preheat oven to 450°. Spread garlic/olive oil mixture on the flatbread and top with provolone, prosciutto, olives then basil leaves. Bake in the 450° preheated oven for about 4-6 minutes or until cheese is melted and bubbly. Enjoy!
* The lovely part of this is that not only do these taste FABULOUS, but the flatbreads can be made way in advance and when you’re ready to make them it just a matter of topping them with the sauce and extras! Great choice for parties and large groups!
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