Flatbread Pizza with Prosciutto and Olive Station Balsamic Reduction
Recipe courtesy Grant Easterbrook, The Olive Station 225 Canada Avenue, Downtown Duncan Makes 4 6-8” pizzas
Ingredients:
For the Naan bread: 2 cups all purpose flour 1 tsp dry active yeast 1/2 tsp table salt pinch of white sugar 3/4 cup warm water 3 tablespoons Garlic Olive Oil, plus more for cooking.
Method:
For the toppings: 6-8 slices of prosciutto, cut into ribbons. 3/4 cup crumbled feta cheese 16 or so cherry tomatoes, cut into quarters 1 avocado, cubed into bite sizes 1/2 cup Mission Fig Balsamic vinegar.
1. In a bowl combine flour, salt and sugar. 2. In a separate small bowl or using a liquid measure cup, sprinkle the yeast over the warm water. Let stand for until the yeast is completely absorbed and bubbly. 3. Pour water/yeast and oil into flour mixture. 4. If using a stand mixer, use the dough hook, and mix until you have an elastic dough. If you are mixing by hand, mix in the water and oil using a fork until the dough is chunky and starting to stick together, then using your hands bring the dough together until the sides of the bowl are clean. Knead the dough on a lightly floured surface until it is elastic. 5. Place in a bowl, cover with a slightly damp tea towel and let rise for 20 minutes. 6. Once risen, punch it down and divide into 4 even parts, roll each one out using either your hands or a rolling pin until they are ovalshaped and about 1/4” thick. 7. In a hot skillet or cast iron pan drizzle garlic olive oil, once the oil is hot place one of your breads into the pan to cook. It should form some good air bubbles! Flip once it is nice and golden, with darker spots where the bubbles are. Cook all remaining naan breads and set aside.
Prepare the pizzas: 1. Top the naan breads with sliced ribbons of prosciutto, cubes of avocado, cherry tomatoes and feta cheese. 2. Place pizzas onto a baking sheet and bake in the oven at 425 degrees for about 15 minutes, or until the tomatoes have started to shrivel. 3. While they are in the oven you can prepare your balsamic reduction. In a small saucepan heat 1/2 cup of Mission Fig Balsamic Vinegar at a low to medium temperature until it becomes thick enough to coat the back of a spoon. Thats how you can tell it’s ready! Be careful not to over cook it as it will turn into delicious glue…If that does happen you can add a tiny bit of water to thin it out again. 4. Once your pizzas are out of the oven and your reduction is ready, top them with a generous handful of fresh baby arugula and drizzle them with your balsamic reduction. Enjoy your Fathers Day!
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