Subj : BH&G 3470
To   : All
From : Dave Drum
Date : Thu Jul 29 2021 05:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pesto-Prosciutto Flatbread
 Categories: Pork, Sauces, Breads, Citrus
      Yield: 6 Servings
 
           Cornmeal
           Flatbread Dough (below)
           +=OR=+
      1 lb Purchased pizza dough
           Olive oil
      2 tb Olive oil
      3 oz Thin sliced prosciutto; in
           - strips
      3 tb Dried tomato pesto
      4 oz Provolone cheese; shredded
      1 tb Lemon juice
      1 c  Baby arugula

MMMMM----------------------FLATBREAD DOUGH---------------------------
           Olive oil or cooking spray
      2 c  All-purpose flour
      1 pk Active dry yeast
      1 ts Sugar
    1/2 ts Kosher salt
      1 tb Olive oil
    2/3 c  Warm water; (110ºF/43ºC)
 
  Coat a medium bowl with olive oil or cooking spray. In a
  food processor combine the next four ingredients (through
  salt). With the food processor running, add 1 Tbsp. olive
  oil and the warm water. Process until a dough forms.
  Remove and shape into a smooth ball. Place dough in the
  prepared bowl; turn once to coat dough surface. Cover
  bowl with plastic wrap. Let stand in a warm place until
  double in size (45 to 60 minutes).
  
  Set oven @ 450ºF/232ºC.
  
  Lightly grease a baking sheet; sprinkle with cornmeal. On
  a lightly floured surface roll and stretch the dough into
  a 12" x 8" rectangle or oval. Lightly brush with olive
  oil and cover with plastic wrap.
  
  In a large skillet heat 1 Tbsp. oil over medium heat. Add
  prosciutto. Cook, stirring occasionally, until browned
  and crisp. Remove to paper towels to drain.
  
  Spread pesto over dough. Sprinkle with prosciutto and
  cheese. Bake about 16 minutes or until crust is golden
  brown.
  
  In a medium bowl whisk together the remaining 1 Tbsp.
  olive oil and lemon juice. Add arugula and toss to coat.
  Top pizza with arugula mixture.
  
  FROM THE TEST KITCHEN: Or use purchased flatbreads (such
  as Flatout® brand) or pita flatbreads. Cook prosciutto as
  directed in Step 2. Spread 2 flatbreads with pesto, top
  with prosciutto and bake in 400ºF/205ºC oven 8 minutes
  or until edges are browned. Top as above.
  
  Makes: 6 servings
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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