Peach & Prosciutto Flatbread

Pairing Suggestion: Dry Rosé

Ingredients:

Dough:

¾ C Flour

½ tsp Salt

1/3 C Warm Water

1 tsp Olive Oil

1 tsp Active Dry Yeast

½ tsp Sugar

Toppings:

Burrata

Peaches

Serrano Pepper

Olive Oil

Basil

Rosemary

Shallot

Prosciutto

Honey

INSTRUCTIONS:

STEP 1: In a Big Bowl or stand mixer, mix your flour & salt together. Create a well in the center of the flour.

STEP 2: Pour the warm water & oil into the well. Add your yeast & sugar into the water and let it sit for 10 minutes to activate.

STEP 3: Once your yeast is activated, mix your dough for about 10-15 minutes until well combined.

STEP 4: Cover the dough and keep in a warm place to rise for an hour.

STEP 5: Preheat the oven to 375 degrees. Once your dough has doubled in size, remove from the bowl. Sprinkle a baking sheet with a little flour and shape your dough into a rectangle on your baking sheet.

STEP 6: Bake the dough for 10-12 minutes, just to lightly toast the crust, without browning it. Set your aside while your prep your toppings.

STEP 7: Chop up your shallot & serrano pepper into tiny bits, set aside. Slice up your peaches and give them a quick grill, if you want those nice grill marks.

STEP 8: Now you can start to assemble your flatbread. Drizzle your dough with olive oil, sprinkle on your shallots & rosemary, add your peaches & your prosciutto.

STEP 9: Bake for 5-10 minutes until the crust is getting a little golden & crispy. Take out the flatbread and add your burrata in little clumps, evenly distributed across the flatbread. Add your serrano pepper, basil & a drizzle of honey. ENJOY!

Recipe by: Tess Cardillo

Photography: Bob Knill