Spring onion and prosciutto flatbread
Spring onion and prosciutto flatbread

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, spring onion and prosciutto flatbread. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Spring onion and prosciutto flatbread is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Spring onion and prosciutto flatbread is something that I’ve loved my entire life. They’re nice and they look fantastic.

Divide the prosciutto between each flatbread. Cut the grilled red spring onions into bite-sized pieces and scatter over each flatbread. Sprinkle each with grated Parmesan cheese, then drizzle the balsamic glaze over the top. Peel, core and thinly slice apples.

To begin with this recipe, we must prepare a few components. You can cook spring onion and prosciutto flatbread using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spring onion and prosciutto flatbread:
  1. Make ready For the dough
  2. Get 250 g flour (and a bit for when you roll it flat)
  3. Get 1 egg yolk
  4. Take 4 tbsp olive oil (and a bit extra for drizzle over the dough)
  5. Prepare 125 ml water
  6. Make ready 1/2 tsp salt
  7. Get For my topping
  8. Make ready 150 g creme fraiche
  9. Take 1 bunch spring onions
  10. Make ready some prosciutto
  11. Get salt, pepper

Cook until they begin to soften and get translucent, then reduce the heat to medium-low. Assemble the flatbread: layer brie pieces, then prosciutto (it should cover the flatbread almost entirely), and finally the caramelized onions. Flip the bread and immediately top with the fontina. The onions are a central ingredient in this pizza.

Steps to make Spring onion and prosciutto flatbread:
  1. Mix all ingredients for the dough together. And knead it. If its too sticky sprinkle a bit of flour to it. But be careful not too much, otherwise it can get too dry
  3. Form the dough to a ball and brush some olive oil over. Cover and let it rest for 30 min
  4. Prepare now the toppings and cut in pieces
  5. Part the dough in two pieces and roll them flat out. Use a tiny bit of flour so it wont stick. Cover with creme fraiche and add the toppings. Season with salt and pepper. Put it in the preheated oven (220 degrees) for 10 min
  6. If you like you can serve some dips to it or drizzle some flavourful olive oil over it. Enjoy <3

Flip the bread and immediately top with the fontina. The onions are a central ingredient in this pizza. I just drape the slices here and there, so they're evenly distributed. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.) Advertisement. Or use purchased flatbreads (such as Flatout® brand) or pita flatbreads.

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