Prosciutto Flatbread

🥘 Ingredients

• all-purpose flour 2 ¾ cups
• kosher salt 1 tsp
• water 0.67 cup plus 1 Tbsp
• egg 1 large
• extra-virgin olive oil 2 Tbsp
• plastic wrap
• extra-virgin olive oil 2 Tbsp
• garlic cloves 2
• organic fresh thyme leaves ¼ tsp
• extra-virgin olive oil 1 tsp
• prosciutto 3 oz
• shredded whole milk mozzarella cheese 1 ¼ cups
• finely grated Parmesan cheese ¼ cup
• red onion ¼ medium
• Anjou pear 1
• organic baby arugula ½ cup
• crushed red pepper for garnish

1. 1

   == Dough ==
2. 2

   In a large bowl , whisk together the all-purpose flour and kosher salt .
3. 3

   In a small bowl , whisk together the water , egg , and extra-virgin olive oil until well mixed.
4. 4

   Add the wet ingredients from the small bowl to the flour mixture.
5. 5

   Using your hands, knead the dough just until it comes together.
6. 6

   Split the dough into 2 balls, wrap each in plastic wrap , and refrigerate for at least 30 minutes , or up to 24 hours.
7. 7

   When you're ready to make the flatbread, preheat the oven to 400°.
8. 8

   In a small bowl, stir together the remaining extra-virgin olive oil , garlic cloves , and organic fresh thyme leaves until well mixed. Set aside.
9. 9

   Lightly grease 2 rimless baking sheets . Place a towel underneath the sheets to prevent slipping.
10. 10

    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.
11. 11

    Brush each flatbread with the olive oil mixture.
12. 12

    Bake for 12 minutes , or until the edges of the flatbread are just starting to brown.
13. 13

    Set the parbaked flatbread aside to cool.

Toppings

1. 1

   Meanwhile, in a medium skillet , heat the extra-virgin olive oil over medium heat.
2. 2

   Working in batches, place the prosciutto in the pan, creating an even layer.
3. 3

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

   Transfer to a paper towel-lined plate , and let cool.
5. 5

   Evenly sprinkle shredded whole milk mozzarella cheese , finely grated Parmesan cheese , and half of the red onion onto each flatbread.
6. 6

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

   Top each flatbread with half of the Anjou pear , half of the crispy prosciutto, and about organic baby arugula .
8. 8

   Garnish with crushed red pepper and serve warm.