Grilled Pineapple and Prosciutto Flatbread
Ingredients: water, flour, active dry yeast, olive oil, salt · 25 min cook time · 380kcal · ₩8,600
Ingredients
0.25cup water, 0.25cup flour, 1spoon active dry yeast, 1spoon olive oil, 1pinch salt, 0.5piece pineapple, 4slice prosciutto, 1pinch tarragon, 1pinch black pepper
Instructions
1. Whisk together equal parts warm water and all-purpose flour plus active dry yeast for 30 seconds until smooth.
2. Cover and let sit for 30 minutes to activate the yeast.
3. Add olive oil, salt, and remaining flour, mix into a shaggy dough, knead briefly on a work surface, and transfer to an oiled ziplock bag to rest overnight in the fridge.
4. Peel and quarter a fresh pineapple, cut out the tough core, and grill the quarters on hot charcoal for 3-4 minutes per side until charred and juicy.
5. Divide dough into portions, roll out thin, and grill over hot coals for about 2 minutes per side until bubbly and charred.
6. Drizzle warm flatbread with olive oil, top with thinly sliced prosciutto, grilled pineapple pieces, fresh tarragon leaves, black pepper, and flaked sea salt.
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