Breakfast Flatbread with Prosciutto and Tomato

This deliciously simple flatbread features Italian charcuterie, ripe tomatoes, and a farm fresh egg cracked right on top. Feel free to create your own toppings based on what’s fresh at your farmers’ market. Or, if you’re serving brunch to a crowd, make a few flatbreads with a variety of toppings to showcase new, creative summer flavors.

 

Breakfast Flatbread with Prosciutto and Tomato

 

For the flatbread dough:

1 Tbs. (1/2 oz.) packed fresh yeast or 1 3/4 tsp. quick-rise yeast

1 1/2 tsp. sugar

2 cups (10 oz./315 g.) bread flour

1 1/2 tsp. fine sea salt

2 tsp. olive oil

1 cup (5 oz./155 g.) unbleached all-purpose flour, or as needed

 

For the toppings:

1/4 cup (2 fl. oz./60 ml.) olive oil

2 cloves garlic, crushed

1 1/2 cups (6 oz./185 g.) shredded fresh mozzarella cheese

2 ripe heirloom tomatoes, thinly sliced, drained on paper towels

3/4 cup (6 oz./185 g.) ricotta cheese

12 thin slices prosciutto

6 fried eggs

Freshly ground pepper

 

To make flatbread dough, in the bowl of a stand mixer, combine 1 cup (8 fl. oz./250 ml.) warm water (105-155 degrees F/40-46 degrees C) and the yeast (or 1 cup cold water and the quick-rise yeast). Let stand for 5 minutes, then stir to dissolve. Add the sugar, bread flour and salt. Fit the stand mixer with the paddle attachment and mix on low speed until a batter forms. Add the 2 teaspoons oil. Gradually add enough of the all-purpose flour to make a soft dough that does not stick to the bowl. Remove the paddle attachment and attach the dough hook. Knead the dough on medium-low speed, adding more flour if needed, until smooth, 5-7 minutes.

 

Lightly oil a large rimmed baking sheet. Turn the dough out onto a floured work surface. Divide the dough into 6 equal portions and form each into a taut ball. Place on the baking sheet, smooth side up, and loosely cover with plastic wrap. Let stand in a warm spot until the dough doubles in bulk, about 1 hour. (The dough can be refrigerated for up to 1 day; remove 1 hour before using.)

 

Prepare an outdoor grill for medium-high heat. Line another baking sheet with parchment paper. Oil the parchment paper, then dust with flour. Lightly oil both sides of an additional 6 sheets of parchment paper. On a lightly floured work surface, shape 1 ball of dough into a flat disk. Using a rolling pin, roll out the dough into a very thin round about 10 inch (25 cm.) in diameter. Transfer to the baking sheet, dust with flour, and top with a sheet of oiled parchment. Repeat with the remaining dough.

 

Have ready a rimmed baking sheet. Brush and oil the grill grates. In batches, slide the dough rounds onto the grill. Grill until brown grill marks appear on the undersides of the ground, 15-30 seconds. Flip the dough and grill the other sides until marked. Transfer to the baking sheet.

 

Place a baking stone in the oven and preheat to 500 degrees F (260 degrees C). In a small saucepan, heat the 1/4 cup oil and the garlic just until small bubbles form around the garlic. Strain the oil into a bowl and let cool. Discard the garlic.

 

Brush each flatbread with some of the garlic oil. Place on a pizza peel or rimless baking sheet. Sprinkle with 1/4 cup (1 oz./30 g.) mozzarella cheese and top with a few tomato slices. Dot with about 2 tablespoons ricotta. Slide the flatbread onto the baking stone and bake until the mozzarella is melted and bubbling, about 4 minutes. Depending on the size of the baking stone, you should be able to bake 2 flatbreads at a time. Transfer each flatbread to a plate. Drape 2 prosciutto slices over each flatbread, and top with a fried egg. Using a pizza wheel, cut into wedges. Grind pepper over each flatbread, drizzle with garlic oil, and serve at once. Serves 6.

 

Variation: Instead of grilling the dough rounds, you can prebake them, one at a time, on a baking stone in a preheated 500-degree F (260-degree C) oven until set and very lightly browned, about 4 minutes.