Italian Flatbread Recipe
pecorino-romano crema, baby arugula, prosciutto, fig jam, tomato, goat cheese, aged balsamic, extra virgin olive oil
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Ingredients
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Flatbread
Toppings
Method
Flatbread Preparation
- 1
Make the Dough
In a bowl, combine warm water and yeast. Let sit for 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- 3
Shape the Flatbread
Preheat your oven to 475°F (245°C). Once risen, punch down the dough and divide into two pieces. Roll each piece into a flatbread shape, about ½ inch thick.
- 4
Bake the Flatbread
Place the flattened dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Remove from oven and let cool slightly.
Assembling the Dish
- 5
Add Toppings
Spread the pecorino-romano crema over the flatbread. Layer with baby arugula, prosciutto, slices of tomato, and dollops of fig jam. Crumble goat cheese on top.
- 6
Drizzle and Serve
Drizzle aged balsamic vinegar and extra virgin olive oil over the assembled flatbread. Cut into slices and serve warm.
