Prosciutto & Greens Ackee Flatbread
Once all the ingredients are prepped the flatbread comes together in a breeze.
Ingredients
- 1 Recipe Beet dough left at room temperature for at least 30 minutes
- 1 Recipe Rich Garlic Ackee Cream
- *Marinated Kale & Swiss chard or whichever combination of greens you like
- Low moisture mozzarella cheese shredded
- Raw honey
- Prosciutto
- **Chili infused coconut oil or olive oil
- Flour for counter as needed I like to use a combination of flour and semolina
Instructions
- Working with one dough ball at a time. Lightly flour your surface and the top of your dough ball.
- Press dough to flatten it out, leaving a rim if desired.
- Stretch with your hands or if you prefer use the rolling pin to stretch to the desired size.
- Lift dough onto wooden peel that has also been dusted with flour. If you do not have a peel you can use a cardboard circle or a cookie sheet without edges.
- Spread stretched dough with the ackee cream and top with ackee, mozzarella and greens
- Bake in preheated oven on stone for 5 to 8 minutes depending on desired doneness (if you like a little char and extra crisp edges, leave it for longer)
- Remove from oven, cut, drizzle with honey and oil and top with prosciutto
- If your oven can’t hold more than one pizza at a time, repeat to finish the number of flatbreads you’re making.
- Enjoy!
Notes
Notes
*Marinated Greens:
To make the marinated kale and chard Chop and thoroughly wash the greens then spin them out in a salad spinner. Steam them in the microwave, just about 10 to 15 seconds in a microwave safe bowl, covered with a few splashes of water (this is just to soften them a bit, you could also blanch them) Pat the steamed greens dry and season with salt and pepper. Drizzle with oil and toss well to coat. (I love a little tang on my greens and usually use lemon juice. In this case doing so could result in a soggy flatbread so I opted to use some lemon pepper I had made. It’s very easy to do but does require a little patience; zest your lemons before juicing them and leave the zest in a paper bag to dry. Once it’s dry, grind them in a spice/coffee grinder, along with black peppercorns, that’s it! Store in an airtight container)
**We like finishing our flatbreads with a little oil ever since having pizzas with chili oil and honey at The Bear Street Tavern in Banff. This time around I was trying out a new product from a Trinidadian company. They make infused coconut oil. Hubby and I tried the garlic flavour and chili flavour. Both are absolutely delicious, with the smoky flavour of the chili oil winning us over, that one is our favourite of the two. I mistakenly thought it was what’s sometimes called extra virgin coconut oil and so was expecting a strong coconut flavour, but you definitely get the flavour of the garlic and chili more so than anything else.
