Mango Pineapple Flatbread with Prosciutto
Original Recipe by Salt in my Coffee
PREP TIME
5 minutes
COOK TIME
20 minutes
SERVES
4 people
INGREDIENTS:
1 Refrigerated artisan-style Pizza Dough
6 oz Sam's Fresh Mango Pineapple Salsa (1 container makes two flatbreads)
1 oz prosciutto
1 tbsp olive oil
2 small sprigs fresh marjoram, thyme, or green coriander (OPTIONAL)
DIRECTIONS:
Place pizza stone in oven, and pre-heat to 450°.
(If not using a pizza stone, no worries. Just pre-heat the oven, but not your baking sh
While the oven is heating, chop prosciutto into small pieces and fry over medium heat until fragrant and beginning to get crisp.
Now, spread a sheet of parchment paper on a pizza peel, large cutting board, baking sheet. (This makes it easy to slide the whole pizza onto your pizza stone)
Pour the tablespoon of olive oil in little puddle, in the center of the parchment. Set the pizza dough on the oil and give it a little press to start flattening it, and get the underside of the dough well coated with olive oil.
Then turn the dough over, oiled side up, and roll or press out into a circle, until it's about 12-13 inches in diameter. (If you're planning to cut in small pieces for an appetizer or party snack, try rolling into a rectangle instead!)
Spread pizza dough with the 6 ounces of Sam's Fresh Mango Pineapple Salsa, then top with the prepared prosciutto.
If using fresh herbs, distribute sparingly over the flatbread--a little goes a long way.
With the oven fully up to temperature, transfer the flatbread (parchment and all) onto the pre-heated pizza stone that's already in the oven.
(If not using pizza stone, bake flatbread right on the baking sheet and parchment you rolled it out on.)
Bake for 18-21 minutes, until richly golden brown around the edges.
Cool 5 minutes, then cut and enjoy!