---
carb: bread
tags:
- Italian
- Lunch
- 25-30min
- Intermediate
- Contains-Eggs
- Contains-Dairy
- Contains-Gluten
- Contains-Pork
title: Prosciutto Flatbread
method: oven
source: https://www.gelsons.com/recipes/view/pear-prosciutto-arugula-flatbread
protein: pork
ingredient_count: 15
---

  == Dough ==

In a #large bowl{}, whisk together the @all-purpose flour{2 3/4%cups} and @kosher salt{1%tsp}.

In a #small bowl{}, whisk together the @water{2/3%cup plus 1 Tbsp}, @egg{1%large}(room temperature), and @extra-virgin olive oil{2%Tbsp} until well mixed.

Add the wet ingredients from the small bowl to the flour mixture.

Using your hands, knead the dough just until it comes together.

> Resist the urge to over-knead the dough. It will produce tough flat bread.

Split the dough into 2 balls, wrap each in @plastic wrap{}, and refrigerate for at least ~{30%minutes}, or up to 24 hours.

When you're ready to make the flatbread, preheat the oven to 400°.

In a small bowl, stir together the remaining @extra-virgin olive oil{2%Tbsp}, @garlic cloves{2}(grated), and @organic fresh thyme leaves{1/4%tsp} until well mixed. Set aside.

Lightly grease 2 rimless #baking sheets{}. Place a #towel{} underneath the sheets to prevent slipping.

Place 1 ball on each #baking sheet{}, lightly flour both dough balls and a #rolling pin{}, and roll out each dough ball to ⅛" to ¼" thick.

Brush each flatbread with the olive oil mixture.

Bake for ~{12%minutes}, or until the edges of the flatbread are just starting to brown.

Set the parbaked flatbread aside to cool.

== Toppings ==

Meanwhile, in a #medium skillet{}, heat the @extra-virgin olive oil{1%tsp} over medium heat.

Working in batches, place the @prosciutto{3%oz} in the pan, creating an even layer.

Crisp the prosciutto for ~{3-4%minutes} on one side, flip, and continue cooking until crispy, ~{1-2%minutes} more.

Transfer to a #paper towel-lined plate{}, and let cool.

Evenly sprinkle @shredded whole milk mozzarella cheese{1 1/4%cups}, @finely grated Parmesan cheese{1/4%cup}, and half of the @red onion{1/4%medium}(very thinly sliced) onto each flatbread.

Bake for ~{5-7%minutes}, or until the cheese is melted and bubbling.

Top each flatbread with half of the @Anjou pear{1}(very thinly sliced in half rounds), half of the crispy prosciutto, and about @organic baby arugula{1/2%cup}(loosely packed).

Garnish with @crushed red pepper{for garnish} and serve warm.