Pink Lady Apple, Cheddar and Prosciutto Flatbread
This is the perfect summer dish, delicious as a main course with a side salad, or cut in smaller portions to share as an aperitif. If you would like to make this vegetarian, you can skip the prosciutto or replace it with veggies. It’s perfect with a chilled glass of Mirabeau Classic Rosé! The recipe serves 4 as a main course, more if you serve as an appetizer.
For the Dough:
- 300 g All-purpose Flour
- 50 g Olive Oil
- 220 ml Lukewarm Water
- 1 tsp Salt
- 1 tbsp Instant Yeast
- 1 tbsp Sugar
- 250 g Cheddar Cheese
- 1 Pink Lady Apple sliced
- 4 slices Prosciutto
- 2 tbsp Liquid Honey
- a handful Fresh Basil
Prepare the dough: in a bowl, combine water, sugar and yeast. Leave to rest for 5 minutes. In the bowl of your stand mixer, combine flour and salt. Add the yeast mixture and the olive oil. Using the dough hook attachment of your stand mixer, mix until the dough is homogeneous and smooth. Cover with a tea towel and leave to rise in a warm place until doubled in size (it should take 1 to 2 hours).
Line two baking sheets with parchment paper. Transfer dough onto a floured surface. Take half of it and roll it into an oblong shape of about 5mm thickness. Place it onto the baking sheet, then repeat with the rest of the dough. Keep aside for 10 minutes.
In the meantime, pre-heat the oven to 200 degrees Celsius (400F) (convection oven). Bake for 10-12 minutes until golden, poking bubbles that might form with a knife or fork to deflate them. Remove the baking sheet from the oven onto a work surface. Add thin slices of cheddar, shredded prosciutto and thin slices of apples on the flatbread. Drizzle with honey, and bake for another 10 minutes. Add a handful of fresh basil just before serving and pepper to taste
Serve with a green salad and a chilled glass of Mirabeau Classic rosé!