Ingredients
- 2 cups all-purpose flour, plus more for rolling
- ½ cup whole milk
- 5 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- ½ teaspoon dried basil
- 1 tablespoon plus 1 teaspoon olive oil
- 8 ounces fresh mozzarella cheese, sliced
- 2 cups arugula
- 3 ounces prosciutto, very thinly sliced
- ¼ cup store-bought balsamic glaze
Directions
- 1. In a medium bowl, mix together the flour, milk, melted butter, garlic, salt, and basil until a dough forms. Using your hands, knead the dough on a lightly floured surface for about 2 minutes. Using a rolling pin, roll out the dough to about a ¼-inch thickness.
- 2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 3. Heat a griddle or large cast-iron skillet over high heat and brush with 1 teaspoon of the olive oil. Once hot, place the flatbread in the pan and cook, flipping once, until golden brown, 1 ½ to 2 ½ minutes per side. If the dough starts to puff while cooking, gently press it down with a spatula. Let cool on a wire rack for about 5 minutes.
- 4. Place the flatbread on the prepared baking sheet and brush with the remaining 1 tablespoon olive oil.
- 5. Evenly distribute the mozzarella on top of the flatbread. Bake until the crust crisps and cheese melts, 10 minutes. Carefully remove from the oven and let cool on the rack for 5 minutes.
- 6. Evenly sprinkle the arugula over the top of the flatbread. Tear the prosciutto into long strips and place on top of the arugula. Drizzle with the balsamic glaze. Cut into even rectangles and serve promptly.
- 7. Store in the refrigerator in an airtight container for up to 3 days.
Magnolia Table, Volume 3. Copyright © 2023 by Joanna Gaines. All rights reserved.
