A delicious grilled flatbread topped with crispy prosciutto, grilled asparagus, goat cheese, and parmesan.
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In the bowl of a stand mixer fitted with a dough hook, stir together warm water, active dry yeast, and honey. Allow to ferment for 6-8 minutes.
Stir in most of the all-purpose flour, olive oil, dried basil, and kosher salt. Begin kneading, allowing all the flour to be absorbed before adding more.
Add additional flour gradually until dough is soft and no longer sticky to the touch, about 8 minutes.
Lightly coat a large bowl with additional olive oil. Shape dough into a ball and place in the bowl. Cover and allow to rise in a warm, draft-free area until double in size, about 1 hour.
Slice prosciutto into 1/4-inch strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. Remove to a paper towel-lined plate.
Preheat a grill to medium heat.
Cut the woody 1 to 2 inches off the bottom of the asparagus. If they are thick spears, shave the sides lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and ground black pepper.
Place asparagus directly on the grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
In a small bowl, whisk together olive oil, lemon juice, dried basil, salt, and a few grinds of black pepper. Cut asparagus into 1-inch pieces and toss with the dressing, saving the remainder for finished flatbread.
Deflate the dough by kneading 3 to 4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes.
Spread and press one portion out to an approximate 13x8-inch rectangle on a flat, movable surface like a cutting board or back of a baking tray.
Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom.
Poke any large air bubbles and flip dough over.
Immediately scatter on half of the asparagus, prosciutto, and goat cheese. Sprinkle with grated parmesan cheese and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough.
Remove to a cutting board and cut into wedges. Drizzle with remaining dressing, top with grated parmesan cheese and serve immediately.
Ensure the water is warm, not hot, to activate the yeast properly.
Adjust the amount of flour based on the dough's texture; it should be soft but not sticky.
How can I make grilled flatbread with prosciutto and asparagus gluten-free?
To make this grilled flatbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the yeast you use is also gluten-free. The rest of the ingredients, including prosciutto, asparagus, and cheeses, are naturally gluten-free.
What are some good substitutions for goat cheese in this grilled flatbread recipe?
If you're not a fan of goat cheese, you can substitute it with feta cheese for a similar tangy flavor or use ricotta for a creamier texture. For a dairy-free option, consider using a plant-based cheese alternative that melts well.
How should I store leftover grilled flatbread with prosciutto and asparagus?
To store leftover grilled flatbread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. To reheat, place it on a grill or in the oven until warmed through and crispy again.
What are some ideal side dishes to serve with grilled flatbread topped with prosciutto and asparagus?
This grilled flatbread pairs wonderfully with a fresh arugula salad drizzled with lemon vinaigrette or a light tomato salad. You could also serve it alongside a charcuterie board featuring olives, nuts, and additional cheeses for a delightful appetizer spread.
Can I prepare the dough for grilled flatbread in advance?
Yes, you can prepare the dough in advance. After kneading, let it rise as directed, then punch it down and wrap it tightly in plastic wrap. Refrigerate the dough for up to 24 hours. When ready to use, let it come to room temperature before shaping and grilling.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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