Rye Flatbreads With Prosciutto And Raspberry Recipe
Prep Time:
1.67
hours
Cook Time:
50
minutes
Servings:
4
flatbreads
Ingredients
  • 1 ⅔ cups very warm water
  • 1 teaspoon granulated sugar
  • 1 package (2 ¼ teaspoons) active dry yeast
  • 3 cups all-purpose flour, plus 2 tablespoons for kneading and rolling
  • 1 cup medium rye flour
  • 1 ½ teaspoons salt
  • 5 tablespoons olive oil, divided
  • ¼ cup seedless raspberry preserves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 8 ounces goat gouda, thinly shaved
  • 8 ounces prosciutto, torn into bite-size pieces
  • 1 large shallot, thinly sliced
  • 1 cup fresh raspberries, halved lengthwise
  • Freshly cracked black pepper, to taste
  • 1 tablespoon cornmeal, for sprinkling on a pizza peel
  • 2 tablespoons chopped fresh mint leaves
Directions
  1. Add the warm water to a small bowl and stir in the sugar to dissolve.
  2. Sprinkle in the yeast and stir to combine. Let sit for about 5 minutes, or until foamy.
  3. In the bowl of a stand mixer, combine 3 cups all-purpose flour, rye flour, and salt.
  4. Add the yeast mixture and 2 tablespoons olive oil.
  5. Attach the dough hook and mix on medium-low speed until the dough comes together, about 3 minutes. Alternatively, mix the dough by hand with a wooden spoon.
  6. Sprinkle a clean surface with 1 tablespoon all-purpose flour, turn out the dough, and knead until smooth, forming it into a ball.
  7. Grease the stand mixer bowl with 1 tablespoon olive oil and add the dough, turning it to coat.
  8. Cover the bowl with plastic wrap or a damp tea towel and put in a warm spot to rise until doubled in size, about 1 hour.
  9. Meanwhile, combine the raspberry preserves, red wine vinegar, and honey in a small saucepan.
  10. Bring to a boil, stirring frequently.
  11. Reduce heat to low and simmer for about 5 minutes, until thickened and syrupy. Keep warm.
  12. Once the dough has risen, preheat a pizza oven (with a pizza stone inside) to 450 F. (You can also use a conventional oven, with a cornmeal-dusted baking sheet placed inside, instead.)
  13. Punch down the dough to deflate.
  14. Transfer the dough to a clean surface sprinkled with the remaining 1 tablespoon flour, and divide into 4 equal pieces.
  15. Shape each piece into a ball and cover with a damp towel.
  16. Use your hands or a rolling pin to stretch one of the balls into a flat, 12-inch circle.
  17. Sprinkle a pizza peel with a little bit of the cornmeal (to prevent sticking) and lay the dough circle on top.
  18. Brush with some of the remaining olive oil.
  19. Add a thin layer of shaved gouda.
  20. Arrange a layer of torn prosciutto.
  21. Sprinkle with sliced shallots.
  22. Finish with a little freshly cracked black pepper.
  23. Transfer the flatbread to the preheated pizza stone in the oven.
  24. Bake for about 10 minutes, until golden and the cheese has melted.
  25. Immediately after removing the flatbread from the oven, top it with some of the raspberries and mint.
  26. Add a drizzle of raspberry glaze.
  27. Repeat the process with the remaining dough and toppings. Baked flatbreads can be re-warmed in the oven for a couple of minutes before serving.
  28. Slice the flatbreads, and serve.