Serves 8 (two 12-inch flatbreads).
Note: Crisp, cracker-crusted flatbread, topped with a combination of prosciutto and Parmesan, makes for an easy weeknight supper. The crust can be made ahead and frozen, then topped and baked just before serving. From Meredith Deeds.
Crust
• 2 1/3 c. unbleached flour
• 1 c. whole-wheat flour
• 2 tsp. salt
• 1 1/2 c. water, lukewarm
• 1 tbsp. sugar
• 1 pkg. (2 1/4 tsp.) dry yeast
• 1 tbsp. extra-virgin olive oil
• Cornmeal for dusting
Topping
• 4 tbsp. extra-virgin olive oil, divided, plus more for the baking sheet
• 1 garlic clove, minced
• 1/2 c. coarsely shredded Parmigiano-Reggiano, divided
• 4 oz. thinly sliced prosciutto, divided
• 4 c. baby arugula or spinach or a combination of both
• 1 tsp. fresh lemon juice
• Freshly ground pepper to taste
Directions
Place the flour and salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour.
Add the sugar and yeast to the warm water and stir. Allow the water-yeast mixture to sit for about 3 or 4 minutes and when foamy on top, add 1 tablespoon olive oil. Stir.
Turn on the processor and quickly pour the yeast-water through the feed tube. Process until the dough forms a ball. Remove the dough from the processor and bring together into the shape of a ball. Place in a large bowl that has been brushed with olive oil. Roll the ball around in the bowl to coat with the oil. Cover with plastic wrap or a clean dish towel and let rest for 45 minutes or until doubled in size.
While your dough is resting, place a pizza stone or unglazed tiles on rack in oven. Preheat oven to 450 degrees.
Deflate the dough with your hands and cut into 2 pieces.
Using a rolling pin, roll the dough out on a floured surface to desired shape and thickness.
Sprinkle the cornmeal over the surface of a rimless baking sheet or a pizza peel. Place the rolled-out dough on top of the cornmeal. Pierce the dough a few times with a fork (to keep it from puffing up in the oven) and place the dough in the hot oven, sliding the dough off the sheet and onto the hot stone or tiles. Keep an eye on the crust and continue to poke holes into it if it puffs in the oven.
Bake for about 7 minutes, or until the dough just begins to brown, and remove from the oven by sliding the crust onto the baking sheet or a pizza peel. Slide the crust onto a cooling rack while the other half bakes, to prevent it from becoming soggy.
Repeat with the remaining half of the dough.
In a small bowl, mix together the 4 tablespoons olive oil and garlic.
Brush one of the prebaked crusts with 1 tablespoon of the garlic-flavored olive oil. Top with half of the cheese and half of the prosciutto. Place back in the oven and bake until the crust is browned and cheese is melted and bubbly, about 5 to 10 minutes. Remove to a cutting board.
Repeat with remaining crust, 1 tablespoon garlic-flavored olive oil, cheese and prosciutto.
In a large bowl, toss the arugula or spinach with the lemon juice, remaining 2 tablespoons of garlic-flavored olive oil and pepper. Cut the flatbreads into slices, top with the arugula and serve.
Nutrition information per serving:
Calories330Fat12 gSodium910 mg
Carbohydrates42 gSaturated fat3 gTotal sugars2 g
Protein12 gCholesterol13 mgDietary fiber3 g
Exchanges per serving: 2 starch, 1 carb, 1 medium-fat protein, 1 ½ fat.
It’s too soon to tell how much the immigration crackdown is to blame.
