Prosciutto And Pear Grilled Flatbread Recipes

PEAR PROSCIUTTO AND ARUGULA FLATBREADS

Steps:

• Preheat oven to 425 F degrees.
• Top each flatbread with 1/2 cup of shredded Asiago cheese. Arrange the prosciutto slices evenly over each flatbread then top with slices of pear.
• Drizzle about a tbsp of BBQ sauce on top of each flatbread.
• Bake for about 8 to 10 minutes or until the flatbreads turn brown.
• Top each flatbread with 1/2 cup of baby arugula, slice and serve.

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Steps:

• Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
• Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

BRIE, PROSCIUTTO, AND PEAR GRILLED CHEESE

Steps:

• Heat a medium non-stick frying pan over medium-low heat. Add the slice of prosciutto and cook for about 2-3 min per side, until the prosciutto is browned and crispy. Set prosciutto aside on a piece of paper towel. Carefully wipe out the frying pan with paper towel.
• Keep the pan heated to medium-low. Butter the outside pieces of bread and place one piece of bread butter-side down in the pan. Top with Brie slices, pear slices, and crispy prosciutto. Place the remaining piece of bread butter-side out.
• Flip after 3-4 min or when the bottom piece of bread is toasted and golden brown. Repeat with second side

GRILLED FLATBREAD WITH STRACCHINO

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a grill over medium-high heat or char flatbread directly over the flame on a gas stovetop on both sides, about 3 minutes per side.
• Top each piece of charred flatbread evenly with the cheese and place on 2 half-sheet trays. Bake until the cheese has melted, 8 to 10 minutes.
• Meanwhile, in a small saucepan over low heat, simmer the garlic and rosemary in the olive oil until the garlic is very tender, 10 to 15 minutes.
• Remove the flatbread from the oven and drizzle with the fragrant oil. Once cool enough to handle, break each bread into large pieces and serve.

PROSCIUTTO AND PEAR GRILLED FLATBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Heat a grill pan over medium-high heat and brush with olive oil.
• Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
• Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
• Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!

GRILLED PINEAPPLE AND PROSCIUTTO FLATBREAD

Steps:

• To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
• Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
• Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
• Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
• The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
• Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
• Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
• Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
• Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
• Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.