The 3 P's of Flatbread: Pear, Prosciutto & Provolone (with Candied Pecans too!)

05 Oct 2012
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Pear, Prosciutto & Provolone Flatbreads with Candied Pecans

I'm a big fan of bread cooked in a skillet or on the grill. This pear, prosciutto & provolone version with candied pecans is typically called a flatbread. Which is a sort of rustic precursor to pizza, because flatbread was around a long time before the first oven. In their simplest forms they need only a single hot surface on which to cook. Before man invented the oven he invented fire. So early flatbreads were no doubt cooked by the embers of a dying fire. Which is a pretty romantic notion.

When I make flatbread I'll typically cook the dough before I top it with something delightful and finish it in the oven. To me this is what distinguishes flatbread from pizza. But that's probably an oversimplification. Because almost every culture has some sort of traditional flatbread. Sometimes levened, sometimes not. Here is a list of just a few: Khubz (Morocco), Bhakri, Chapati, Dosai, Naan, Pappad, Paratha, Puri, (all Indian or Sri Lanka, Aish Mehahra (Egypt), Lavash (Armenia), Sangak (Iran), Sanchuisanda, Flatbrod (Norway), Arepa (South America), Tortilla (Mexico).

Which is quite an impressive (though only partial) list. I've decided that flatbreads have evolved to the point that they can cross cultures. You can go traditional if you want to but you don't have to. I loaded this one up with all P foods: pear, prosciutto, provolone and pecan because I think that's a bit of silly (yet delicious) fun. But flatbread is loaded with possibilities and is endlessly variable. You could choose a completely different letter of the alphabet for your toppings if you liked. Because these slightly charred chewy bread bases are a great vehicle for delivering all the color, crunch, saltiness, creaminess, even a hint of sweetness, you could want in a single bite. GREG

LE Blanc WinesPear, Prosciutto & Provolone Flatbread with Candied Pecans serves 6 CLICK here for a printable recipe

  • 2 T flour for rolling
  • 1 lb store bought pizza dough
  • 1 T olive oil
  • 3 large sweet onion, such as maui halved and thinly sliced (about 6 cups)
  • 1 T sherry vinegar
  • 1 t vegetable oil, or as needed
  • 1 1/2 c (6 ounces) shredded provolone cheese
  • 2 medium pears, cored & thinly sliced
  • 6 sli thinly sliced prosciutto
  • 1/4 t finely ground white pepper
  • 3 T chopped candied pecans
  • 1 t thyme leaves

On a lightly floured surface divide the dough into 6 equally sized flattened balls, then thinly roll each into 7 or 8-inch rustic shapes or rounds using a lightly floured rolling pin. Set aside to rest about 15 minutes lightly covered, until ready to cook.

While flatbreads rest heat the oil in a large cast-iron or other heavy-bottomed skillet. Set over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover, lower heat to medium and cook 10 minutes more until golden with edges beginning to brown, stirring often. Deglaze the pan with sherry vinegar, stirring until evaporated. Remove from heat and set aside.

Use a paper towel to wipe a bit of vegetable oil onto a another cast-iron or other heavy-bottomed skillet. Set over medium-high heat. Once the skillet is quite hot, cook the flatbreads, one at a time, until puffed and dark brown in spots, about 1 1/2 to 2 minutes per side. Set aside.

Divide the onion mixture evenly on top of each; sprinkle them evenly with most of the cheese. Top each with a prosciutto slice, pear slices, a sprinkle of the remaining cheese and some white pepper.

Heat broiler to high. Place as many of the topped flatbreads on a broiler pan as will comfortably fit and broil until the cheese is slightly charred and the flatbread edges are beginning to brown, about 4 minutes depending on the distance from the heat source. Repeat with the remaining flatbreads.

Transfer the flatbreads to a cutting board or serving plate. Sprinkle each with nuts and thyme leaves. Slice and serve warm.

 

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Flatbread

I hate trying to come up with subject for posts, because I'm not clever. But I love knowing the difference between flatbread and pizza. All the right ingredients here to make me happy. Provolone is my new favorite cheese for every day.

angela@spinachtiger (not verified) | Oct 9th, 2012 at 1:24 pm | Reply

This bread ain't flat!

I love grilled pizzas and flatbreads and this looks fab, Greg!  We normally precook our pizza dough too, but only for 2-3 minutes, so it's not fully cooked. 

Chris (not verified) | Oct 8th, 2012 at 6:18 pm | Reply

Wow! I am a huge flat bread

Wow! I am a huge flat bread fan!! Wha delicious combination of flavors!I would love the whole thing,Greg!!!!!!

Erica (not verified) | Oct 8th, 2012 at 2:04 pm | Reply

Inspired....

Oohhh....this looks seriously good.  Wishing I had a few slices with a crisp glass of wine right NOW!

Oui, Chef (not verified) | Oct 8th, 2012 at 12:03 pm | Reply

Blog Post Comment

Love, love flatbreads. Elegant flatbreads like this one is perfect with a good glass of wine.  Thanks for sharing.

 

Velva

Velva (not verified) | Oct 6th, 2012 at 7:45 pm | Reply

this is bookmarked, i'm

this is bookmarked, i'm totally loving the combination of flavors here!

jenn (not verified) | Oct 6th, 2012 at 2:15 pm | Reply

Flatbreads somehow always

Flatbreads somehow always seem more fun to eat to me than pizza. I'm not sure why...guess I'm an old soul. :P  This three P flatbread sounds delicious! You can't go wrong with that pairing of ingredients.

Joanne (not verified) | Oct 6th, 2012 at 8:27 am | Reply

Yes please!

HAHAHAHA! I love that! The 3Ps!

I might have to ignore the fact there's meat on here and at least try a bite.  Ok... at least a slice.  Maybe two.

Brian @ A Thought For Food (not verified) | Oct 6th, 2012 at 5:07 am | Reply

FUN!

This could be a delicious exercise in alliteration.  Apples, asiago and almonds next?

Danguole (not verified) | Oct 5th, 2012 at 11:04 pm | Reply

You Had Me At Candied Pecans

Um, yes, please. That flatbread looks so good!  

Susan (not verified) | Oct 5th, 2012 at 7:12 pm | Reply

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