|basil chiffonade - nice claw CCC ;)|
Let's be honest, this flatbread is really a pizza. Especially since we were making it with pizza dough (vs a non-rising "cracker" like base). It's just semantics, but for some reason, it just sounds so much better than "pizza." Especially to two girls cooking. Two slices of flatbread as an appetizer? Sure! Two slices of pizza - um - maybe not. You ladies know what I mean. But call it whatever your little heart desires. We used goat cheese, prosciutto, fresh tomatoes, basil (two varieties) and it was truly delicious. All the herbs and tomatoes came fresh from the garden of my lovely hosts. In Gour-Maybe fashion, you have two options - do everything from scratch, or select portions where the purchased items don't detract from the quality of your final product. We used a fresh purchased dough (available in many supermarkets and boutique pizza shops), and went fresh on the rest. It looks beautiful, is easy to serve and can be made with really any combination of toppings you like. (Might I suggest arugula, prosciutto and goat cheese?) Get the skinny on the FB after the jump.
Goat Cheese, Prosciutto, Tomato and "Black" Basil Flatbread (Serves 6-8 as an app)
You will need:
- 1 16 oz packaged fresh Whole Wheat Pizza dough (purchased)
- 3/4 C small tomatoes - sliced crosswise in very thin slices
- 4 oz prosciutto – (packaged is easiest or sliced paper thin at the deli), torn in 1 inch pieces
- 1 log - Montchevre or other plain goat cheese, crumbled
- 6 large basil leaves cut in chiffonade (or check out Chef CCC "chiffonading" in the above pic)
- 6 large "black" (purple) basil leaves - torn in 1/2 inch pieces by hand (or opal basil or just regular old basil if that's all you have access to)
- 1/4 C extra-virgin olive oil for brushing
Roll out pizza dough until it is thin (1/8 inch) and approximately 16 inches in diameter. Pre-bake (we did) if needed according to package instructions on a pizza stone or baking sheet. Remove from oven. Brush entire crust with olive oil. Place tomato slices evenly atop pizza, add the prosciutto pieces, goat cheese and then the torn basil. Bake for 10-15 minutes following the instructions on the dough until crust is golden and cheese is melted and bubbly. Remove from oven and top with basil chiffonade. Cut into rectangular strips or wedges. Serve immediately. Gour-Maybe confession - I sprinkle a little kosher salt over the entire pizza, but I love salt.