Flatbreads feature fun flavor combinations

Originally appeared in the January 26, 2012 edition of the Southside Times.

I don’t have the space (I’m not even sure I have enough ink) to discuss the debate about what makes a pizza a pizza.  Personally, I don’t categorize this as a pizza.  But I encourage you to label these flatbreads any way you please—they’re still delicious.

There seems to be some indication that flatbreads of all varieties (tortillas, pitas, chapatis, to name a scant few) are linked to travel and exploration, the rationale that there’s a universal connection with these breads being utilized as holding devices for more exotic and savory ingredients.  More after the jump:For this recipe, I’m using naan, an ideal device to deliver dynamic flavor combinations and showcase some primo ingredients.  You can get as complicated as you like; but I’d keep things simple.  For your personal flatbread permutation, try to pay special attention to touching on an element of salt, an element of sweet, as well as textural components.  This flatbread is a combination of prosciutto (salty), gorgonzola (tart, pungent), figs (bitter, slightly sweet), and balsamic reduction (sweet and sour).  I’d also suggest a flatbread trio of goat cheese, caramelized onion, wild mushrooms, and fresh herbs.

Whatever you decide, have fun.  Flatbreads are a blank slate for your culinary creations.

Flatbread with prosciutto, gorgonzola, and figs

Makes 2 flatbreads

• ½ tablespoon active dry yeast
• 1 cup warm water
• ¼ cup granulated sugar
• 3 tablespoons whole milk
• 1 large egg, beaten
• 2 teaspoons iodized salt
• 4 ½ cups bread flour
• As needed, melted butter
• 2 – 3 ounces thinly sliced prosciutto
• 8 ounces Calimyrna or mission figs, cut in half or quartered
• 8 ounces crumbled gorgonzola
• ¼ balsamic vinegar
• 1 tablespoon cornstarch plus 1 tablespoon water, mixed together

1.  In a large bowl, combine yeast and warm water.  When yeast is dissolved, add in sugar, milk, egg, salt, and only enough brad flour to create a soft dough (keep the remainder, you’ll need it for kneading).  On a floured countertop, knead dough for roughly 6 – 8 minutes, then transfer to an oiled bowl; cover and allow dough to double in size (about 1 hour).

2.  Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer and stir in the cornstarch and water mixture (called a slurry) until liquid achieves a syrup consistency.  Remove from heat and set aside.

3.  Preheat oven to 400° F.  After dough has risen, divide into two separate portions.  Cover one with plastic wrap, and with the other, press out into a rectangle or oblong shape about ¼” thick (thinner the better here).  Place dough on a half sheetpan, brush crust with melted butter, and bake at 400° F for 15 – 20 minutes, or until flatbread is golden brown.  Remove from oven and arrange toppings on flatbread.  Return to oven until gorgonzola melts, then remove.  Allow to rest for several minutes before drizzling the flatbread with balsamic reduction.