Original Recipe by Salt in my Coffee
PREP TIME
5 minutes
COOK TIME
20 minutes
SERVES
4 people
INGREDIENTS:
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1 Refrigerated artisan-style Pizza Dough
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6 oz Sam’s Fresh Mango Pineapple Salsa (1 container makes two flatbreads)
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1 oz prosciutto
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1 tbsp olive oil
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2 small sprigs fresh marjoram, thyme, or green coriander (OPTIONAL)
DIRECTIONS:
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Place pizza stone in oven, and pre-heat to 450°.
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(If not using a pizza stone, no worries. Just pre-heat the oven, but not your baking sh
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While the oven is heating, chop prosciutto into small pieces and fry over medium heat until fragrant and beginning to get crisp.
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Now, spread a sheet of parchment paper on a pizza peel, large cutting board, baking sheet. (This makes it easy to slide the whole pizza onto your pizza stone)
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Pour the tablespoon of olive oil in little puddle, in the center of the parchment. Set the pizza dough on the oil and give it a little press to start flattening it, and get the underside of the dough well coated with olive oil.
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Then turn the dough over, oiled side up, and roll or press out into a circle, until it’s about 12-13 inches in diameter. (If you’re planning to cut in small pieces for an appetizer or party snack, try rolling into a rectangle instead!)
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Spread pizza dough with the 6 ounces of Sam’s Fresh Mango Pineapple Salsa, then top with the prepared prosciutto.
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If using fresh herbs, distribute sparingly over the flatbread–a little goes a long way.
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With the oven fully up to temperature, transfer the flatbread (parchment and all) onto the pre-heated pizza stone that’s already in the oven.
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(If not using pizza stone, bake flatbread right on the baking sheet and parchment you rolled it out on.)
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Bake for 18-21 minutes, until richly golden brown around the edges.
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Cool 5 minutes, then cut and enjoy!