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
A delicious spin on flatbread
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Appetizer, Main Courses
- Cuisine: American-Italian, Italian
- 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
- 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!
Keywords: cheese, flatbread, grana padano, italian, pizza, prosciutto, san daniele
This post was published in partnership with Icons of European Taste.
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Deborah Mele is a self-taught cook whose passion for Italian cuisine began after living in Milan, Italy for 8 years. Although not Italian by birth, she became a true Italian by heart and palate. Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food. During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria so when they retired, Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests and give cooking classes.