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How to Make Grilled Pineapple and Prosciutto Flatbread - A Step-by-Step Guide

Grilled Pineapple and Prosciutto Flatbread is a tantalizingly delicious dish that combines the sweetness of grilled pineapple with the savory flavor of prosciutto and the richness of melted cheese. This recipe is perfect for a casual weeknight dinner or for entertaining guests on a special occasion. The combination of flavors and textures in this dish is sure to impress even the most discerning palate.

The star of this dish is the grilled pineapple, which takes on a caramelized sweetn...

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Ingredients

  • ½ cup warm water
  • 1 ½ cups all-purpose flour, divided
  • 1 teaspoon active dry yeast
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ small fresh pineapple, peeled and cored
  • 2 tablespoons olive oil, or to taste
  • 2 ounces sliced prosciutto
  • 1 tablespoon fresh tarragon leaves
  • freshly ground black pepper to taste
  • flaky sea salt to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 9 hrs 15 mins
  • Total Time: 9 hrs 45 mins
  • Servings: 4
  • Yield: 4 flatbreads

  • To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
  • Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
  • Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
  • Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
  • The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
  • Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
  • Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
  • Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
  • Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
  • Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

    • Nutrition

    324 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 13mg
    • Sodium: 517mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 8g
    • Vitamin C: 7mg
    • Calcium: 13mg
    • Iron: 3mg
    • Potassium: 93mg

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