This dish can be a great entrée, or a perfect hors d’ oeuvre. While it’s a bit time consuming, it’s definitely a crowd pleaser. This recipe makes two 10″ x 15″ flatbreads. You’ll need an electric mixer for this one, FYI.
What you’ll need:
For the Flatbread
- 2 1/4 cups bread flour
- 1 packet instant rise yeast
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 cup hot tap water
For the Pesto
- 1 cup fresh basil (reserve two large basil leaves for a garnish that you’ll need at the end)
- 3/4 cup parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Toppings
- 2 tablespoons extra virgin olive oil (to brush the dough)
- 16 oz fresh mozzarella cheese, sliced into 1/4 inch circles
- 8 roma tomatoes, sliced thin
- 4 oz prosciutto, sliced
- Start by making your dough. Add one cup of the bread flour, olive oil, yeast and salt in your electric mixer. Add the hot tap water. Use the paddle attachment, and mix until the dough has an “elastic” look to it. About three minutes.
- Add the remaining flour until the sides of the bowl are wiped clean as the paddle attachment turns. Mix about three minutes.
- Remove the paddle attachment, and attach the dough hook. Mix the dough for about four more minutes.
- Put the dough in a bowl, and cover with a wet cloth. Let it sit for about 30 minutes.
- Preheat your oven to 425F.
- Make the pesto. Combine the basil, parmesan, pine nuts, olive oil, garlic powder, and salt into a food processer. Blend, and set aside.
- After the dough has risen for 30 minutes, cut it in half (remember, this recipe makes enough for two flatbreads). Roll it out on a flat surface. Work it with a rolling pin until it’s about the size of your 10″ x 15″ baking sheet.
- Spread a bit of olive oil on the dough, and then spread the pesto on top with a spatula.
- Add the slices of fresh mozzarella, followed by the sliced tomatoes and prosciutto.
- Bake for about 25 minutes, or until the prosciutto is crispy, and the mozzarella starts to turn golden brown.
- Slice the two basil leaves you set aside earlier into tiny ribbons (called a chiffonade).
- Let the flatbread cool for about five minutes, garnish with the basil chiffonade, then cut into squares and serve.