Deborah Mele serves up some delicious Italian-inspired flatbread, featuring Grana Padano and Prosciutto di San Daniele
Italian Inspired Flatbread with Grana Padano and Prosciutto di San Daniele
- Total Time: 35 minutes
- Yield: 4 1x
Description
A delicious spin on flatbread
Ingredients
Scale
- 1 Pound 1 (1 Pound) Ball Pizza Dough At Room Temperature
- 6 tbsp 6 Tablespoons Olive Oil
- 1 tsp 1 Teaspoon Dried Oregano
- 3 cups 3 Cups Sliced Ripe Tomato
- 4 cups Baby Arugula
- 8 slices Prosciutto di San Daniele
- 1 1/2 cups Thinly Sliced Grana Padano Cheese
- Extra Virgin Olive Oil
- Coarse Sea Salt
Instructions
- Preheat oven to 425 degrees F. and line two baking sheets with parchment paper.
- Divide the dough in half and using a rolling pin on a lightly floured counter, roll each half of the dough into an oval shape about 1/3 of an inch thick.
- Gently place each rolled piece of dough on the prepared baking sheets and brush with olive oil.
- Sprinkle with oregano and then use the tines of a fork to prick the dough evenly over the top.
- Bake for 15 to 20 minutes or until golden brown and puffy in spots.
- Immediately arrange the tomatoes, then the arugula on top.
- Drape the prosciutto over the arugula and then arrange the cheese shavings on top.
- Drizzle with extra virgin olive oil and salt, cut into eight pieces, serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Courses
- Cuisine: American-Italian, Italian
This post was published in partnership with Icons of European Taste.
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