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Grilled Prosciutto & Fig Flatbread

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Grilled Prosciutto & Fig Flatbread
alarm
Total Time:
50 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Meat

Product ImageBoneless Dry Cured Prosciutto
4 Ounces
Margherita® Prosciutto, Thinly Sliced
4 Ounces

Produce

2 Tsp.
Lemon Zest (From About 2 Small Lemons)
2 Tsp.
Fresh Herbs
1 Cup
Chopped Fresh Basil
1 Cup
Dressed Arugula
Fig Jam

Dairy

1
Stick Butter, Cut Into 1/2-Inch Pieces, At Room Temperature
1
1 Pound
Whole Milk Ricotta Cheese
1 Pound

Pantry

3 1/2 Cups
All-purpose Flour, Plus Extra For Dusting
3 1/2 Cups
1/2 Tsp.
Baking Soda
1/2 Tsp.
1 Tsp.
Fine Sea Salt, Plus Extra For Seasoning
1 Tsp.
2 Tbsp.
Extra-Virgin Olive Oil
2 Tbsp.
Freshly Ground Black Pepper

Directions


  1. Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook.

  2. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

  3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly.

  4. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle fresh herbs evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil, dressed arugula, and fig jam.

Ingredients


Meat

4 Ounces
Margherita® Prosciutto, Thinly Sliced
4 Ounces

Produce

2 Tsp.
Lemon Zest (From About 2 Small Lemons)
2 Tsp.
Fresh Herbs
1 Cup
Chopped Fresh Basil
1 Cup
Dressed Arugula
Fig Jam

Dairy

1
Stick Butter, Cut Into 1/2-Inch Pieces, At Room Temperature
1
1 Pound
Whole Milk Ricotta Cheese
1 Pound

Pantry

3 1/2 Cups
All-purpose Flour, Plus Extra For Dusting
3 1/2 Cups
1/2 Tsp.
Baking Soda
1/2 Tsp.
1 Tsp.
Fine Sea Salt, Plus Extra For Seasoning
1 Tsp.
2 Tbsp.
Extra-Virgin Olive Oil
2 Tbsp.
Freshly Ground Black Pepper

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