Harvest flatbread with Honey Balsamic Drizzle

M

mariadnoca

Moderator
I’m currently on a Low FODMAP diet, so can’t eat much of anything. So, I’m going to share things i took a fancy too to see if you might want to try them. I stashed this recipe, who knows when frankly, and somehow didn't include the source.


Harvest Flatbread

appetizer, Fall, Halloween, Italian, Snack


recipe-20240922062623539751pcjqq.jpg


Servings: Makes 1 (18-inch) flatbread
Ingredients
    • ⅔ cup warm water (105° to 110°)
    • ½ tablespoon honey
    • 1¼ teaspoons active dry yeast
    • 2 cups bread flour, divided
    • 2 tablespoons olive oil, divided
    • ½ teaspoon kosher salt
    • 1 cup part skim shredded mozzarella
    • 2 ounces butternut squash, quartered and sliced 1/16-inch thick
    • 1 Bosc pear, thinly sliced
    • ¼ red onion, thinly sliced
    • 4 ounces thinly sliced prosciutto
    • Honey Balsamic Drizzle (recipe follows)
    • Garnish: Parmesan, fresh thyme
Steps
    • 1. In a large bowl, whisk together ⅔ cup warm water, honey, and yeast. Let stand until foamy, about 5 minutes.
    • 2. In the bowl of a stand mixer fitted with the dough hook attachment, stir together 1¾ cups flour, 1 tablespoon olive oil, and salt. Add yeast mixture, and beat at low speed until dough comes together. Increase mixer speed to medium-low, and beat for 5 minutes, adding enough remaining flour, up to ¼ cup, until a soft dough forms and pulls away from sides of bowl. Using lightly floured hands, shape into a smooth ball.
    • 3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. Lightly cover with plastic wrap.
    • 4. Preheat oven to 450°. Line a baking sheet with parchment paper.
    • 5. On a lightly floured surface, stretch dough into a 17x8-inch rectangle. Transfer to prepared pan. Brush with remaining 1 tablespoon olive oil. Sprinkle with mozzarella. Arrange squash, pear, onion, and prosciutto over cheese.
    • 6. Bake until crust is browned and cheese is bubbly and browned, 7 to 8 minutes. Let rest for 2 minutes. Slice and serve with Honey Balsamic Drizzle. Garnish with Parmesan and thyme, if desired.

    • Honey Balsamic Drizzle:
    • Makes approximately ¼ cup
    • ¼ cup honey
    • 2 tablespoons balsamic vinegar
    • ½ teaspoon kosher salt
    • In a small saucepan, bring honey, vinegar, and salt to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and boil for 3 to 4 minutes. Remove from heat and let cool completely. Cover and refrigerate for up to 1 month.
 
mariadnoca said:
I’m currently on a Low FODMAP diet, so can’t eat much of anything. So, I’m going to share things i took a fancy too to see if you might want to try them. I stashed this recipe, who knows when frankly, and somehow didn't include the source.


Harvest Flatbread

appetizer, Fall, Halloween, Italian, Snack


recipe-20240922062623539751pcjqq.jpg


Servings: Makes 1 (18-inch) flatbread
Ingredients
    • ⅔ cup warm water (105° to 110°)
    • ½ tablespoon honey
    • 1¼ teaspoons active dry yeast
    • 2 cups bread flour, divided
    • 2 tablespoons olive oil, divided
    • ½ teaspoon kosher salt
    • 1 cup part skim shredded mozzarella
    • 2 ounces butternut squash, quartered and sliced 1/16-inch thick
    • 1 Bosc pear, thinly sliced
    • ¼ red onion, thinly sliced
    • 4 ounces thinly sliced prosciutto
    • Honey Balsamic Drizzle (recipe follows)
    • Garnish: Parmesan, fresh thyme
Steps
    • 1. In a large bowl, whisk together ⅔ cup warm water, honey, and yeast. Let stand until foamy, about 5 minutes.
    • 2. In the bowl of a stand mixer fitted with the dough hook attachment, stir together 1¾ cups flour, 1 tablespoon olive oil, and salt. Add yeast mixture, and beat at low speed until dough comes together. Increase mixer speed to medium-low, and beat for 5 minutes, adding enough remaining flour, up to ¼ cup, until a soft dough forms and pulls away from sides of bowl. Using lightly floured hands, shape into a smooth ball.
    • 3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. Lightly cover with plastic wrap.
    • 4. Preheat oven to 450°. Line a baking sheet with parchment paper.
    • 5. On a lightly floured surface, stretch dough into a 17x8-inch rectangle. Transfer to prepared pan. Brush with remaining 1 tablespoon olive oil. Sprinkle with mozzarella. Arrange squash, pear, onion, and prosciutto over cheese.
    • 6. Bake until crust is browned and cheese is bubbly and browned, 7 to 8 minutes. Let rest for 2 minutes. Slice and serve with Honey Balsamic Drizzle. Garnish with Parmesan and thyme, if desired.

    • Honey Balsamic Drizzle:
    • Makes approximately ¼ cup
    • ¼ cup honey
    • 2 tablespoons balsamic vinegar
    • ½ teaspoon kosher salt
    • In a small saucepan, bring honey, vinegar, and salt to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and boil for 3 to 4 minutes. Remove from heat and let cool completely. Cover and refrigerate for up to 1 month.
Click to expand...
This looks like I might make it after my next farm trip.
 
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