Roasted Pepper & Prosciutto Flatbreads – rustic-formed, homemade dough topped with fresh mozzarella, feta, parmesan, basil, salty prosciutto, sweet peppers and zucchini.Jump to Recipe
Most days I feel there’s never enough hours, or energy, to get everything crossed off the to-do list. Especially if you’re juggling homeschooling, a business, work and the multitude of other stuff that needs to get done. So the prospect of creating dough from scratch to make flatbread (or pizza) might seem a little far-reached. I created this dough with that in mind – to help no hinder your already packed schedule. Make it Sunday and enjoy it Monday night for dinner. Or make the dough midweek to enjoy flatbreads on the weekend. The beauty is that once the dough is made and had time to prove for about four hours, it can be popped into the fridge for several days or the freezer for up to a month and you have it on hand to make these flatbreads.
I have two yellow zucchini plants growing in a large pot and I’ve been harvesting one or two from the plants every other day; remarkable for zucchini grown in a pot. Green zucchini of course would substitute or a mixture of both. Just don’t overload the crust with too much or it won’t be crisp. My flatbreads were crisp and really delicious. This is a recipe I will return to again and again. I might change the veg and herbs up a little depending on the seasons but the cheese combination and the prosciutto are perfect.
I know during lockdown, many of you were spending a lot more time in the kitchen than you usually do. Welcome to my world almost every day of the year – with or without lockdown. For awhile it was as though you were all madly making bread, creating dough for various recipes. I know because flour and yeast supplies were low and I had to order the Costco-size package of yeast online. And flour. So I’m good from now until eternity when it comes to bread-baking essentials. Until next time, Lovoni xo
PS. Something to note when you’re making dough for flatbreads or bread: it’s best to start with less flour and add more as you need it. Easier to add flour than water. Depending on the time of year and humidity, flour can vary. It also depends where in the world you are too. Keep that in mind when you’re making any sort of bread dough or a quick bread such as muffins or a loaf.
ROASTED PEPPER & PROSCIUTTO FLATBREADS
- 2 x large baking sheets
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 3/4 cup buttermilk, room temperature
- 4 – 4 1/2 cups all-purpose flour, approximately plain flour
- 1 tablespoon sea salt
- 2 tablespoons olive oil, plus extra for drizzling
- 4 garlic cloves, coarsely chopped
- 8 oz fresh mozzarella, torn
- 4 oz feta cheese, drained and crumbled, divided
- 1 cup finely grated fresh parmesan, divided
- 1 – 2 yellow or green zucchini, sliced
- 1 large roasted red pepper, cut into strips about 2/3 cup
- 4 oz thinly sliced prosciutto
- 1 teaspoon crushed red pepper chili flakes, optional
- 1/4 cup shredded basil leaves, plus extra leave
To make the dough:
- Combine water, yeast and honey in a small bowl. Set aside for 10 minutes for the yeast to activate – you will know it has when it looks foamy. Add the buttermilk and stir to combine.
- Whisk together 4 cups of the flour and salt. Add the yeast mixture and stir to combine. If the mixture is too wet, add a little more flour. The dough should be soft and sticky. It’s important at this stage to add a little flour at a time until the dough has reached its soft but still tacky texture. Please note the time of year, humidity, where you’re located and such depends on how much flour you’ll need. Grease a large bowl and transfer the dough to the bowl. Cover and place in a warm place, about 78°F (26°C) for 4 hours or until dough has at least doubled in size and is starting to smell a little like alcohol. Place the bowl in the fridge overnight. The dough can keep refrigerated for 2 days like this.
- Remove dough from the fridge for 45 minutes to 1 hour, depending on the temperature of the kitchen, to bring the dough back to room temperature, or close to. This is a good time to prep the rest of the ingredients.
To make the topping:
- Preheat the oven to fan-forced 450°F (220°). Line 2 large baking sheets with foil and grease foil with a little oil.
- Scrape the dough to a lightly floured surface, divide into 2 equal portions. If the dough is too sticky, add a little more flour at a time – just be careful not to add too much; this dough it really pillowy-soft. Roll each half to about 11 x 14-inch/ 28cm x 36cm (approximately) oval shape – a little bigger will give you a thinner crust – which I prefer. Carefully move the dough onto the prepared baking sheets, stretching it back out if it contracted when you moved it. Use your fingers to make indents in the dough.
- Rub olive oil over the dough. Cook for 12 minutes. Remove from the oven.
- Drizzle with a little more oil and scatter with the garlic. Top with mozzarella, half the feta, half the parmesan, zucchini, roasted pepper strips and the prosciutto, arranging the prosciutto into loose piles. Sprinkle with red pepper. Top with the remaining feta and parmesan. Cook for 12 to 15 minutes or until the dough is golden and crunchy and the prosciutto is crisp.
- Scatter with shredded basil. Drizzle with a little extra olive oil and top with extra basil leaves, if desired. Cut into pieces to serve. Serve hot. Serves 4 to 6.