San Daniele Prosciutto BBQ-ed Flatbread
To Make Marinated red onions: thinly slice a red onion, place in a bowl that fits the onion rings with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp balsamic vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.
To Make Quick pickled long red chilies: thinly slice 4 long red chilies and place in a small jar with a lid. Pour pickle juice from a jar of pickles, olives, or hot peppers to just cover the chilies. Cover and refrigerate for at least 60 minutes.
- When grilling flatbreads, have all your ingredients prepped and ready to go before you start.
- Also delicious with the addition of slices of brie or crumbled goat cheese (add with onions before cooking the bottom to slightly melt the cheese).
Use leftover onions in other recipes and use the flavoured oil to add interest to dressings or marinates.
- 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
- 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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