Apricot and Prosciutto Flatbread
There's little else that says Italian summer than prosciutto paired with fresh stone fruit. Add peppery arugula and creamy, tangy goat cheese, and this is one you'll put on replay all summer long.
Equipment
- pizza stone or sheet pan
Ingredients
- 20 oz pizza dough, at room temperature
- 3 oz goat cheese
- 3 oz fresh mozzarella, drained well and cubed
- 2 fresh apricots, cut into thin wedges
- 3 oz sliced Prosciutto
- 1½ oz arugula
- 2 tbsp extra virgin olive oil
- kosher salt and freshly ground black pepper
- flour, for stretching the dough
- cornmeal, for dusting the pizza stone
- balsamic glaze (optional)
Instructions
- Preheat the oven to 450℉ with pizza stone inside (see note).
- On a lightly floured work surface, stretch the dough into a thin circle, about 12-14" in diameter. Transfer to a cornmeal-dusted sheet, peel, or stone.
- Arrange mozzarella, goat cheese, and apricots evenly over the dough. Season with salt and pepper and drizzle with olive oil.
- Transfer to preheated oven and bake for 10-12 minutes, until crust is golden and crisp.
- Remove from oven and transfer to a cutting board. Top with sliced prosciutto and fresh arugula. Drizzle with balsamic glaze if desired. Slice and serve immediately.
Chef Tips!
If you have a pizza peel or a rimless baking sheet, you can preheat your pizza stone in the oven and use the peel to transfer the flatbread onto the hot stone. This will ensure a nice, crispy crust. If you don't have a peel that's perfectly fine. You can build your flatbread right on the stone; it may take a few minutes longer in the oven.
Apricot and Prosciutto Flatbread
There's little else that says Italian summer than prosciutto paired with fresh stone fruit. Add peppery arugula and creamy, tangy goat cheese, and this is one you'll put on replay all summer long.
Equipment
- pizza stone or sheet pan
Ingredients
- 20 oz pizza dough, at room temperature
- 3 oz goat cheese
- 3 oz fresh mozzarella, drained well and cubed
- 2 fresh apricots, cut into thin wedges
- 3 oz sliced Prosciutto
- 1½ oz arugula
- 2 tbsp extra virgin olive oil
- kosher salt and freshly ground black pepper
- flour, for stretching the dough
- cornmeal, for dusting the pizza stone
- balsamic glaze (optional)
Instructions
- Preheat the oven to 450℉ with pizza stone inside (see note).
- On a lightly floured work surface, stretch the dough into a thin circle, about 12-14" in diameter. Transfer to a cornmeal-dusted sheet, peel, or stone.
- Arrange mozzarella, goat cheese, and apricots evenly over the dough. Season with salt and pepper and drizzle with olive oil.
- Transfer to preheated oven and bake for 10-12 minutes, until crust is golden and crisp.
- Remove from oven and transfer to a cutting board. Top with sliced prosciutto and fresh arugula. Drizzle with balsamic glaze if desired. Slice and serve immediately.
Chef Tips!
If you have a pizza peel or a rimless baking sheet, you can preheat your pizza stone in the oven and use the peel to transfer the flatbread onto the hot stone. This will ensure a nice, crispy crust. If you don’t have a peel that’s perfectly fine. You can build your flatbread right on the stone; it may take a few minutes longer in the oven.