Flatbread with Serrano Ham, Petit Basque and Arugula
If you can’t find Serrano ham, you can substitute prosciutto. In place of the Petit Basque cheese, try another hard Spanish cheese, such as Manchego. The recipe was created for the Kalamazoo pizza oven, which cooks thin-crust pizzas and flatbread in about 3 minutes. If using a standard oven, place a pizza stone in the oven and preheat to 450°F. Bake the flatbread on the preheated stone for 12 to 15 minutes.
Ingredients:
- 1/2 batch Food Processor Pizza Dough
- Olive oil as needed
- 2 1/2 oz. arugula
- Fresh lemon juice, to taste
- Kosher salt and freshly ground pepper, to taste
- 2 oz. Serrano ham, very thinly sliced
- Petit Basque cheese, shaved with a vegetable peeler, for
garnish
Directions:
Preheat a Kalamazoo pizza oven over medium-high heat.
Divide the dough in half. On a lightly floured surface, roll out each piece of dough into a 14-by-6-inch oval. Transfer 1 flatbread to a floured pizza peel and brush the top with olive oil.
Transfer the flatbread to the pizza oven. Bake until crisp and browned, about 3 minutes, rotating the flatbread as needed to ensure even browning. Transfer to a cutting board and repeat to bake the remaining flatbread.
In a bowl, toss the arugula with olive oil and lemon juice to coat lightly, and season with salt and pepper. Drape some of the Serrano ham on the flatbread, then top with the arugula and the remaining ham. Garnish with shaved cheese. Cut into slices and serve immediately. Serves 4.
Williams-Sonoma Kitchen