Monday, September 29, 2014

Whole Wheat Flatbread with Peaches, Prosciutto, and Queso Fresco

Whole Wheat Flatbread with Peaches, Prosciutto and Queso Fresco
by Sarah K

Dough:
1/4 cup Bob's Red Mill Organic Unbleached White Flour
1/4 cup Bob's Red Mill Organic Whole Wheat Flour
1/4 teaspoon instant yeast
3-4 Tablespoons warm water
1/2 teaspoon olive oil
Pinch of sugar
1/4 teaspoon salt

Toppings:
Queso Fresco
2 slices prosciutto
Few leaves basil
1 small peach, cut into 12 wedges, then each wedge halved
3 Tablespoons diced red onion

Mix dough ingredients together. Knead a few times until the dough is smooth, then place in a lightly oiled bowl. Cover and let rise for one hour, then transfer to fridge and allow the dough to relax for 24 hours.

Preheat oven to 450°F with a baking stone or pizza stone on the middle rack.


Roll dough out to a thickness of 1/16". Transfer to a piece of parchment paper.

Brush dough lightly with olive oil, then layer on toppings, in order of listing.

Bake for 18-20 minutes. Serve immediately.

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