Ingredients:
Pizza Dough:
1oz Fresh Yeast
1 ½ cup Warm Water
1 Tbsp Honey
2 Tbsp EVOO
3cup All Purpose Flour
1 tsp Salt
Toppings:
1 Sliced prosciutto
1 Rhubarb
8oz Baby Arugula
4oz Fontina Cheese (grated)
2oz Grana Padano Cheese (shaved)
Procedure:
Pizza Dough:
Combine all ingredients in a mixer until a ball is formed and moving around the bowl
Place in a lightly oiled mixing bowl, cover with plastic and place in a warm area to rise
Once the dough has risen to twice its size remove and place on a table generously covered in flour.
Using a dough cutter or dull knife portion into 8 equal size balls
Place the ball on a covered lightly oiled tray and again let rise to twice its size or place in the refrigerator (this can be done the night before)
Preheat your grill to high 15 minutes before use and your oven to 450 degrees
Rhubarb:
Peel the rhubarb and slice into 1/8 inch thick slices
In a medium size sauté pan using extra virgin olive oil sauté the sliced rhubarb until tender (do not over cook) and reserve
Serving:
Once the portioned dough is ready, using a rolling pin form the dough into a circle or oval about 10 to 12 inches wide
Gently place the formed dough on the grill to quickly and lightly “char” the dough on both sides in a criss-cross manner
Remove from the grill and reserve
Sprinkle the grated fontina cheese on the dough, place the sliced rhubarb on top of the cheese and place in the oven until the cheese is melted and the dough a golden brown
Remove the dough from the oven and top with the sliced prosciutto
Cut the flatbread into the desired portions
Top with baby arugula and serve
Type: Authentic Recipe
Restaurant: Ovie Bar and Grill, Chicago, IL, USA
Source: http://oviebarandgrill.com/prosciutto-arugula-rhubarb-flatbread-recipe