Prosciutto Gorgonzola Flatbread

October 15, 2014

Easy Flatbread. You can't go wrong with this.

I made it three nights in a row because I couldn't get over it. 

I was craving some type of flatbread, I just didn't know what and all of a sudden this came to me. I just started throwing one thing on after another and then ended up topping it with chives. You wouldn't think chives and pizza, you think chives and potato. But wow, they really do make this pizza.

 

The most beautiful thing you will ever see. Fried onions. Mmmmm...they're so amazing. I used to absolutely despise onions until one day, I just wanted them on my burger. Ever since we've been happily married. 

 

Here's how I made it

 

Ingredients:

2 tsp active dry yeast

1 c warm water 

2 1/2 c of all purpose flour

pinch of sea salt

2 splashes of olive oil

3 spanish onions sliced (caramelized)

Ranch dressing

Mozzarella cheese

Gorgonzola 

Porosciutto 

chopped chives

 

Directions:

You can use store bought pizza dough or make your own. If you make your own here's how I made mine.

  1. Combine the yeast and warm water and let sit for 5-6 minutes until you see bubbles and start to notice the smell of the yeast.

  2. In your stand mixer with dough hook attachment, add your flour, salt and oil, then pour over you yeast mixture.

  3. On low, combine until ball is formed, add more flour if you need to, the less the better.
    * I added another splash of olive oil halfway through mixing.

  4. When your dough is well mixed, in a ball, increase the speed and let knead for about 5 minutes or so. Should be a little bit sticky but does not come off onto your fingers when you touch it.

  5. When ready, form into a ball, pinching the bottom and place back into your bowl, rub a little olive oil over top, cover with plastic wrap, then a damp rag and let rest for 2 hours.

  6. After an hour of resting, start cooking your onions. I added a little butter and olive oil to cook them, over medium-low heat.

  7. The slower the cooking the better the onions become, these take about an hour. Make sure you are stirring constantly.

  8. Just before your onions are done preheat your oven to 450 degrees with the pan you are going to cook your flatbreads on. This helps with the fast cooking process.

  9. Then grab your dough. If you want to make the whole thing (makes 4 flatbreads) use it all! Just cut up into 4 pieces. I only needed 2 so I cut mine in half and saved half for another night.

  10. If you have a rolling pin, PERFECT. I don’t so I just formed with my hands, pressing and stretching until dough is thin enough, but not too thin that you can somewhat see through it. The more sloppier the shape the better, in my opinion. Looks more homemade that way.

  11. Place your flatbreads onto your hot baking sheet and bake for 3 minutes.

  12. When they are done they will be slightly brown in certain areas.

  13. Now to top them! I don’t have exact measurements because it depends on how much you want on them.

  14. First I drizzled ranch dressing over the flatbreads, just a little.

  15. Place mozzarella slices over top, then cover that with fried onions, sprinkle over the gorgonzola, then top with chopped prosciutto. I used a small package of prosciutto, was about 6 slices cut up.

  16. Now turn your broiler on, with door open, and broil for about 3-4 minutes. Until cheese is bubbly and prosciutto starts to crisp.

  17. Take out to cool and drizzle with more ranch and sprinkle with a handful of chopped chives.

  18. Cut into pieces, long rectangles as I did and serve immediately! ENJOY!

 

Servings: 2-4

Cook Time: 1 hour and 30 minutes 

 

 

 

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