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Peach Flatbread Pizza with Prosciutto, Mascarpone and Thyme

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Flatbread recipe adapted from the Joy of Cooking. Can be made one day ahead or frozen.

Ingredients

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  • FLATBREAD:
  • 4 cups bread flour
  • 1 teaspoon salt
  • 2¼ teaspoons active dry yeast
  • ½ teaspoon sugar
  • 1½ cups buttermilk, room temperature (or use 1 1/2 tablespoons lemon juice or vinegar and add enough regular milk to make 1 1/2 cups)
  • 4 tablespoons butter, divided and melted
  • 4 garlic cloves, minced
  • 2 teaspoons water (if needed)
  • PEACH-BALSAMIC COMPOTE:
  • 6 large ripe peaches, chopped
  • 1/2 cup granulated sugar
  • 4 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • TOPPINGS:
  • Mascarpone cheese
  • Prosciutto
  • Fresh thyme

Instructions

  1. FLATBREAD:
  2. Mix flour, salt, yeast and sugar in a large bowl. Add buttermilk and 4 tablespoons melted butter and mix to form a soft dough. Add water if needed.
  3. Knead 10 minutes until the dough is smooth and elastic.
  4. Set it in an oiled bowl, cover it with a tea towel and let it rise for about an hour and a half.
  5. Preheat oven to 475 F (give it 45 minutes to really reach that temperature), and preheat your baking stone right now too.
  6. Punch down the dough and roll it into 8 equally sized balls. Let these rest for 10 minutes.
  7. Roll out dough into flat ovals on a pizza stone or parchment paper. Sprinkle with minced garlic and add two teaspoon-sized dollops of mascarpone cheese, spaced far apart (it will melt and make the flatbread taste very buttery).
  8. Bake for about 7 minutes, until flatbread is golden with puffy bubbles. Spread the melted mascarpone on top, and turn the oven down to 350F.
  9. PEACH-BALSAMIC COMPOTE:
  10. Mix chopped peaches, sugar, vinegar and salt in a small saucepan over medium high heat. Simmer the mixture for about 5 minutes, stirring occasionally, until fruit has softened. The sugar will melt as the peaches release their juices. Remove from heat, let cool.
  11. TOPPINGS:
  12. While flatbread is still warm, top with more mascarpone cheese, spreading it around the surface. Then spoon the compote on top, then the prosciutto.
  13. Bake for a few more minutes until the prosciutto is crispy. Add fresh thyme on top. Serve warm.

Find it online: https://wolffsapplehouse.com/peach-flatbread-pizza/