Date Flatbreads Recipes
GORGONZOLA FLATBREADS WITH PROSCIUTTO AND DATES
A topping of creamy Gorgonzola, chewy-sweet dates, and salty prosciutto makes for a high-impact Christmas hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.)
- Divide dough in half. On a lightly floured work surface, roll and stretch dough to two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.
- Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper. Bake until crust of flatbreads is golden, 15 to 17 minutes.
- Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads, and cut crosswise into small triangles. Serve immediately.
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- Crust: Roll out the pizza dough and cook according to package or recipe (see note 1) instructions less 3 minutes. For example if the recipe says to cook the crust for 10 minutes, cook it for 7 minutes, remove it from the oven, complete steps 2 and 3, and then return it to the oven for the remaining 6 minutes once the toppings have been added.
- Slice & Dice: While the crust is in the oven, chop up your dates if you haven't done so already. Cut your fresh mozzarella depending on the shape. If it is one large ball, thinly slice it. If it is a container of a small balls, cut the them halves or quarters. Basically, you want to be able to cover most of the surface of the flatbread with your mozzarella. Set these two ingredients aside.
- Assemble: Remove the crust from the oven. Spread the mascarpone over the crust like you would pizza sauce using a spoon or rubber spatula. Then layer the fresh mozzarella and chopped dates on top. Lastly, tear up the prosciutto into pieces and sprinkle all over the flatbread.
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