|1 cup||(250 mL) Warm water|
|2 tsp||(10 mL) Honey|
|2 tsp||(10 mL) Dry active yeast|
|3 cups||(750 mL) Flour|
|1/2 tsp||(2 mL) Salt|
|3 tbsp||(45 mL) Olive oil|
|1 tbsp||(15 mL) Cornmeal|
|1/3 cup||(80 mL) Alfredo sauce|
|1/3 cup||(80 mL) Grated Mozzarella cheese|
|1/4 cup||(60 mL) Cherry tomatoes, halved|
|1 tbsp||(15 mL) Freshly grated Parmesan cheese|
|2 - 3||Slices Cappola® Prosciutto|
|1/4 cup||(60 mL) Fresh arugula|
COMBINE warm water, honey and yeast in a small bowl. Allow mixture to sit for about 10 minutes until frothy.
COMBINE flour and salt in a large bowl. Pour yeast mixture into the flour and add olive oil. Stir to combine. Turn onto a lightly floured work surface. Knead for 5-10 minutes. Dough will be smooth in appearance. Lightly oil a large plastic bowl and place the dough in the bowl. Cover with plastic wrap so that no air can reach the surface of the dough. Allow to proof in a warm place until doubled in size, about 1-1 ½ hours.
REMOVE the dough from the bowl onto a lightly floured work surface and divide into 6 balls of about 4 oz (100 g) each. Place in a lightly oiled shallow pan. Cover with plastic and allow to proof for 20-30 minutes in a warm place.
ROLL out one of the dough balls on a lightly floured work surface to about 1/8” (3 mm) thickness. Line a baking sheet with parchment paper and sprinkle with cornmeal. Place flatbread on the baking sheet. Wrap the remaining flatbreads in plastic wrap and store in the freezer for use later.
PREHEAT oven to 400°F (200°C).
SPREAD Alfredo sauce on the flatbread. Top flatbread with Mozzarella cheese, cherry tomatoes and Parmesan cheese. Bake for 10-12 minutes or until the crust is golden brown and crispy. Remove from the oven and scatter with prosciutto and arugula.
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