Prosciutto Mozzarella Basil Flat Bread

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This prosciutto mozzarella basil flat bread is a game changer in the dinner world.  I’m sure I could leave it there and you’d want to give it a try.  I have been making this particular flatbread for years and a few family members keep requesting it.  Would you like in on it too?

Grab your apron (or not) and join me and my girl as we make some flatbread I know you’ll love.  You can make your pizza dough yourself and I’ll give you my fool-proof recipe below or you can buy some dough from your favorite pizza joint or grocery store.  I just recommend not using a store-bought, already baked dough that it’s in a plastic bag.  It’s not the same…promise!

Have some help rolling out the dough with your kids, brush on the garlic olive oil and top with Parmesan cheese.  Hopefully you get more parm on your flatbread than I did.

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Top with…

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And that’s it. Put in the oven at 425°F for about 12 minutes and you’ll open the oven to this awesomeness.

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I have 3 more pieces from my dough recipe plus a little extra.  My girl could NOT wait for her piece.  I am so glad that she loves to be adventurous with her food choices.

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Print Recipe
Prosciutto Mozzarella Basil Flat Bread
Prep Time 30 minutes
Cook Time 12-14 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Flatbread crust
Toppings
Prep Time 30 minutes
Cook Time 12-14 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Flatbread crust
Toppings
Instructions
  1. I use my Kitchenaid mixer along with my dough hook for the mixing of my dough. This can be done by hand too.
  2. To the bowl, add in warm water, yeast and sugar and mix with your hands or a spoon. Allow for this to sit until the it becomes frothy. When frothy, add in salt.
  3. Add in half of the flour and mix with dough hook until it becomes creamy.
  4. Add in additional flour little by little until it comes a soft dough. It will be sticky but will have left the sides of the bowl when combined. You'll start with 1 1/2 cups and keep adding more in 1/2 cup increments until you reach your desired consistency.
  5. Beat on high for 3-5 minutes.
  6. Set the dough aside in a warm area covered by a kitchen towel to allow to rise for about 30 min to 1 hr.
  7. Cut all of your toppings. I cut my prosciutto into 1 inch pieces, cut mozzarella into thin pieces and chiffonade the basil (process of slicing basil or any other delicate herb into very thin ribbons).
  8. Once the dough has doubled in size, punch the dough down in the middle. At this point, I am ready to roll out the dough.
  9. Preheat the oven to 425°F.
  10. In a sauce pan, add in Extra Virgin Olive Oil and minced garlic. Allow to simmer for 1 minute on low heat.
  11. Flour your surface and divide the dough into 4-6 pieces. With a rolling pin, roll the dough to a rectangle shape. If you want the pieces to all be uniform, find a shape to cut around. I use a bread pan and cut around using the pizza wheel.
  12. Take a piece of cut, prepared dough. Brush on garlic olive oil. Sprinkle with Parmesan cheese, add on cut mozzarella and prosciutto.
  13. You can either add on basil now or wait until it come out from the oven. I prefer before so it tastes more basily.
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