Trio Flatbread

Trio Flatbread
Mediterranean Vegetable, Prosciutto & Balsamic Onion,
Anchovies & Mushrooms!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 25 minutes

Trio Flatbread
Ingredients
3 cups bread flour + dusting
1 cup warm water
2 tsp dry yeast
2 tbsp sugar
1 tbsp olive oil + greasing
1 tsp salt

Toppings
2 cups asparagus tips
1 cup Brussels sprouts, sliced
2 cups mushrooms, sliced
1/2 onion, sliced thin
2 cloves garlic, sliced thin
1 cup roasted red pepper, sliced
1/2 cup sun dried tomatoes in oil, sliced
6 slices anchovies
1 cup marinara sauce
1/2 cup jarred basil pesto
3/4 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shaved
6 slices, prosciutto
3 tbsp fig/balsamic vinegar
1 tbsp sugar
olive oil for sauteing
1 cup arugula mix
salt
pepper
dried oregano
crush red pepper flakes
fresh parsley, (optional)


Cooking Tools
Mixing bowl
Parchment line sheet pan
Or Pizza stone
Rolling pin
Frying pan

Directions
To make the basic flatbread, add; warm water yeast and sugar in a clean mixing bowl, stir and set aside.  The yeast will activate in about 5 minutes and then add flour, mix with a fork, add salt and olive oil.  using your hand mix flour and then place ball of dough on a floured work surface and knead the bread dough for about 5 minutes, place ball of dough into the greased mixing bowl. cover and place in a warm location or bread proof in oven for 1 hour.  Punch down risen dough and place on a floured work surface and cut into 3 or 4 equal portions and roll out each dough ball into your desired shape and size. Preheat oven to 425 Degrees F.
While the bread is proofing.  Saute asparagus, Brussels sprouts, garlic and sun dried tomatoes separately in olive oil, salt and pepper. Saute onions with olive oil, fig/balsamic vinegar and 1 tbsp of sugar until onions start to caramelize.  Set sauteed vegetables and topping aside until ready to assemble flatbreads.

Mediterranean Vegetable Flatbread
Place rolled out flat bread onto a parchment lined sheet pan,  Coat top of flatbread dough with olive oil evenly and place in oven and bake for 8 minutes until light and crispy and the dough is cooked through. Place some basil pesto, asparagus tips, Brussels sprouts, mushrooms, garlic, sun dried tomatoes, oregano, roasted red pepper and dollops of ricotta cheese evenly on flatbread.

Prosciutto & Balsamic Onion Flatbread
Place rolled out flatbread on a parchment lined sheet pan.  Coat top of flatbread dough with olive oil evenly and place in oven and bake for 8 minutes until light and
crispy and the dough is cooked through. Place some asparagus, balsamic onions, prosciutto, arugula and Parmesan shavings evenly on flatbread. Top with crushed red pepper flakes.

Anchovies & Mushroom Flatbread
Place rolled out flatbread onto parchment lined sheet pan.  Coat top of flatbread with olive oil evenly. Spread 1 cup marinara sauce, then top with anchovies and mushrooms and place in oven and bake for 8 minutes until light and crispy and the dough is cooked through. Remove from oven and top with mozzarella and Parmesan cheese, and place back in oven for an additional minute until cheese is melted.  Garnish with fresh parsley (optional).

Serves 6-8