The Painted Apron

Recipe Box, Flatbread with Proscuitto & Apple

Posted by the Painted Apron on October 25, 2012 · Leave a Comment 

Do you have a go to favorite that you seem to want to make all the time?  Mine is flatbread or version thereof, I just love a crust of some kind with a delicious topping…an open face sandwich, a pizza…I seem to opt for that every time.  I decided to make a flatbread to go with the Beer Cheese Soupwe had the other night, I knew the crispy crust would be perfect for dipping in the cheesy soup!

My favorite part of a dish like flatbread or pizza, is that it can easily be a one dish meal.  Have you tried cold salad atop hot pizza? It’s really good!  Just pile on anything you want!  California Pizza Kitchen has a Pear Gorgonzola Pizza served with a green salad dressed with bleu cheese dressing right on top, it’s one of my favorites.  You can see my version of Pear Pizza here.

The first step for the Flatbread with Proscuitto & Apple is to roast the garlic and caramelize the onions

Cut the top off a large head of garlic, place it on a square of foil  and drizzle with Olive oil, S & P

Slice an onion, I like to use a sweet onion, but any will do

and stack slices on a square of foil with a pat of butter, a drizzle of Olive oil, S & P.  Bring sides up to form tight packets and roast at 400 for 1 hour.

How easy was that!

I use store bought fresh pizza dough from the deli in my grocery store [Publix].  I have also heard you can buy dough from your local pizzeria, or you can use Boboli Crust, Pillsbury dough in a can, your own recipe, whatever you want!  Prepare dough for baking.  In my case, it comes in a ball and I gently coax it into a rectangle, by holding the edges and letting in dangle and gently turning the dough in a circle.  The weight of the dough and gravity will do the work for you.  When dough is fairly evenly stretched into a rectangle, or circle,  lay it on a baking sheet. Drizzle with oil and spread it around with your fingers and then season the dough with S & P and whatever else suits your fancy. Use your fingers to make little even dents all over to prevent it from puffing up.

Bake in a 400 degree oven about 5-7  minutes until just starting to brown.  Hold garlic by the bottom and gently squeeze all the roasted soft insides onto the crust and spread all over the crust as evenly as possible. DO NOT OMIT THIS STEP, it is where the crust gets all its yummy flavor!

Then top with the caramelized onions and any other toppings you want to add, such as Proscuitto and apple

Return to oven for about 10 more minutes until golden and toppings are starting to brown.

NOTE:  I didn’t add cheese to this flatbread since I was serving it with Beer Cheese Soup but any type of cheese would be a delicious addition for another delicious version see Flatbread with Pear, Bacon & Bleu Cheese

This is a close-up of the onions on the crust, it is the caramelized onions and garlic that make this flatbread so flavorful, and don’t forget the sea salt or Kosher salt.

This would make a great APPETIZER too, just cut in smaller squares

Here’s the recipe:

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