San Daniele Prosciutto BBQ-ed Flatbread
INGREDIENTS
- 2 packages San Daniele® Prosciutto (6-8 slices per flatbread)
- 700g refrigerated pizza dough (store bought), divided into 2 equal balls
- Cooking oil
- 1 cup Passata
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon dried oregano
- Marinated red onions (Store bought or make at home - see instructions below)
- Quick pickled long red chilies (Store bought or make at home - see instructions below)
- 2-3 cups arugula
Directions
- Remove the dough from the fridge and let it come to room temperature (30-60 minutes) before rolling out.
- In a small bowl mix the passata, granulated garlic, granulated onion, pepper, and oregano and set aside.
- Preheat the grill on medium heat.
- Roll out each dough ball on top of a lightly floured cookie sheet to form a thin rectangle (does not have to be perfect).
- Lightly brush the grill grates with oil, then slide the dough onto the preheated grill and cook for 3-4 minutes, or until it starts to brown on the bottom (lower the heat if it starts to blacken).
- Remove both flatbreads from the grill. Leave the cooked side down for a couple of minutes before flipping it over (this will keep the uncooked side from sticking to the cookie sheet). Top the grilled-side of each flatbread with 1/2 cup of the passata sauce and spread evenly (stopping about 1.5” from edge).
- Layer 10-12 marinated onion slices and chillies to taste, then place the flatbreads back onto the grill for another 3-4 minutes, or until it starts to brown on the bottom.
- Turn off the grill and add the ribbons of prosciutto and arugula.
- Cut into equal pieces and serve with the leftover onions, red chilies, chili flakes and more arugula.
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