Difficulty: Intermediate
Apps & Sides
Peach & Mascarpone Flatbread
Chef Greg
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Intermediate
A crispy wood-fired flatbread topped with sweet peach preserves, creamy mascarpone, and savory prosciutto.
Instructions
- Step 1: Preheat recteq to 500℉ with the pizza kit.
- Step 2: Lightly flour the pizza dough and stretch to a nice thin 12 inch pizza. Dust the pizza peel with the semolina and lay the stretched dough on the peel. With a quick backwards pull, launch the pizza onto the stone and allow to cook for 5-6 minutes. Check every minute to pop any large bubbles.
- Step 3: Remove the cooked flatbread from the oven and place on a serving dish. While the dough is still warm, spread the peach preserves across the dough.
- Step 4: With a spoon, add small dollops of mascarpone cheese evenly across the pizza. Garnish with the fresh basil, balsamic syrup, and shaved prosciutto.
Ingredients
Serving Sizes
- 12 ounce(s) Pizza Dough
- 1/4 cup(s) All Purpose Flour
- 1 tablespoon(s) Semolina Flour
- 4 ounce(s) Peach Preserves
- 2 ounce(s) Mascarpone Cheese
- 2 tablespoon(s) Fresh Basil
- 1 tablespoon(s) Balsamic Syrup
- 2 ounce(s) Prosciutto Ham
Tools Needed
- Step 1: Preheat recteq to 500℉ with the pizza kit.
- Step 2: Lightly flour the pizza dough and stretch to a nice thin 12 inch pizza. Dust the pizza peel with the semolina and lay the stretched dough on the peel. With a quick backwards pull, launch the pizza onto the stone and allow to cook for 5-6 minutes. Check every minute to pop any large bubbles.
- Step 3: Remove the cooked flatbread from the oven and place on a serving dish. While the dough is still warm, spread the peach preserves across the dough.
- Step 4: With a spoon, add small dollops of mascarpone cheese evenly across the pizza. Garnish with the fresh basil, balsamic syrup, and shaved prosciutto.
Chef Pairings
Slice and serve warm as an elevated appetizer or pair with a light salad and wine for an easy summer meal.