GRILLED PINEAPPLE AND PROSCIUTTO FLATBREAD

Grilled Pineapple and Prosciutto Flatbread image

Pairing pineapple with ham on a pizza is very controversial, but what's not controversial, and actually a proven scientific fact, is that sweet pineapple pairs perfectly with the salty, savory flavor of ham on flatbread. Since there's no sauce or cheese involved, this is the perfect way to enjoy this pairing without having to worry about an angry mob of food bloggers with torches and pitchforks outside your house.

Provided by Chef John

Time 9h45m

Yield 4

Number Of Ingredients 11

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

Steps:

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 Facts : Calories 323.6 calories, Carbohydrate 38.2 g, Cholesterol 12.5 mg, Fat 15.2 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 517.2 mg, Sugar 1.6 g