Mushroom and Prosciutto Flatbread – for AJ
Alexandra Joy is a busy new mom. She has a four month old daughter named Clover (hello cutest name ever!) and is the owner of Pink & Honey Event Styling. Yet she still makes the time to love on friends like me and tell people about my work. So I thought, what better dish for a tired mama than a quick flatbread?!
You need some cheese, mushrooms, and prosciutto.
Lemon, basil, and walnuts are a must. They transform this flatbread from “pretty great” to “putthisonthemenueveryweekforrealforrealforreal”.
It all goes onto a thin pizza crust that’s topped with some olive oil and salt. A tired mom could do that, right? (Seriously, I’m asking. I have no idea.)
This can be an appetizer (hello Oscar party!), a snack (what I’ve been eating all day), or a light dinner (falling asleep at the table is totally allowed).
I made it this morning. I’d already eaten breakfast (ok, like two hours before, but still…) and I couldn’t stop eating. I only had two slices, but I’m confident that I could have devoured
two or three more the entire thing. Seriously good food.
The only problem is that I don’t want to share… I guess it’s a good thing that AJ lives about 1,150 miles away (actually, I’d rather she lived closer – I’d share).
I’m thankful for great friends and good food.
- 1 pizza crust
- olive oil
- to taste salt
- to taste pepper (optional)
- 3/4 C mushrooms, thinly sliced
- 1/3 C (3 slices) prosciutto, chopped
- 1/2 C gruyere cheese, grated
- 1/2 C Parmesan cheese, grated
- 1/4 C walnuts, chopped
- fresh basil, chiffonade (or sliced into ribbons), for serving
- lemon wedges, for serving
- Pre-heat oven according to pizza crust recipe (I cooked it at 450F).
- Thinly roll crust on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Top with cheese (reserving 1/4 C), mushrooms, prosciutto, walnuts, and remaining cheese.
- Bake for about 10 minutes, or until crust is to desired crispiness and cheese is melted.
- Serve topped with basil and a squeeze of lemon.
I used Alana’s crust from her The Homemade Pantry cookbook (p.172) and it was just perfect. I made it the night before and (as instructed) let it rise for about 15 hours. Fabulous!