Wednesday, February 22, 2012

Peach & Prosciutto Flatbreads

Peach & Prosciutto- two classic Italian flavors!

Italians love their prosciutto, but they also love their peaches. They are two great tastes that taste even better together! The pizza crust is thin and crispy and slathered with Italian extra virgin olive oil/horseradish-spiked cream, that is perfumed with garlic and earthy rosemary, which creates an ultimate creamy base, in lieu of a sauce. Add buffalo mozzarella underneath peaches and prosciutto. (Garnish with radish sprouts, optional). Perfect as a snack, or a romantic picnic for two!

May use store-bought pizza dough, or homemade recipe: 

  • 1- 4 ounce package of Fleischmann's Pizza Crust Yeast
  • 1 3/4- 2 cups of all-purpose flour
  • 1/4 cup of semolina flour, plus more for dusting
  • 2/3 cups of very warm water (120-125 degrees)
  • 1 teaspoon of sugar
  • 1/2 salt
  • 2 teaspoons of red chili pepper flakes
  • 3 tablespoons of extra virgin olive oil


Combine 1 cup of all-purpose flour, semolina flour, undissolved yeast, red chili pepper flakes, sugar, and salt in a large bowl. Combine very warm water (120-125 degrees), and oil; add to flour mixture. Mix until well blended (about a minute). Gradually, add the remaining flour and form a ball (it will be a bit sticky). Transfer dough ball to a floured surface and knead until smooth (about 4 minutes.) Cut dough ball in half with a pastry cutter. With a rolling pin, roll out one of the dough halves into a very thin 15x8 inch rectangle.Transfer that rectangle to a parchment-lined pizza peel.

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