Peach And Prosciutto Flatbread Recipes
GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA
Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!
Provided by SunnyDaysNora
Categories Main Dish Recipes Pizza Recipes
Time 44m
Yield 4
Number Of Ingredients 9
Steps:
- Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
- Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 53.4 g, Cholesterol 32.7 mg, Fat 10.7 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 625.4 mg, Sugar 30.3 g
PROSCIUTTO AND PEAR GRILLED FLATBREAD
Provided by Anne Burrell
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Heat a grill pan over medium-high heat and brush with olive oil.
- Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
- Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
- Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!
GRILLED PINEAPPLE AND PROSCIUTTO FLATBREAD
Pairing pineapple with ham on a pizza is very controversial, but what's not controversial, and actually a proven scientific fact, is that sweet pineapple pairs perfectly with the salty, savory flavor of ham on flatbread. Since there's no sauce or cheese involved, this is the perfect way to enjoy this pairing without having to worry about an angry mob of food bloggers with torches and pitchforks outside your house.
Provided by Chef John
Time 9h45m
Yield 4
Number Of Ingredients 11
Steps:
- To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
- Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
- Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
- Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
- The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
- Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
- Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
- Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
- Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
- Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 38.2 g, Cholesterol 12.5 mg, Fat 15.2 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 517.2 mg, Sugar 1.6 g
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