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Grilled Pineapple and Prosciutto Flatbread
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
585 minutes
Grilled flatbreads with tasty pineapple, ham, and prosciutto by Chef John - a winning combination!
Ingredients:
  • 0.5 cup warm water
  • 1.5 cups all-purpose flour, divided
  • 1 teaspoon active dry yeast
  • 1 tablespoon olive oil
  • 0.5 teaspoon kosher salt
  • 0.25 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
Instructions:
  • In a mixing bowl, mix together warm water, 1/2 cup of flour, and yeast until smooth using a whisk. Cover the bowl with a towel and let it rest for 30 minutes.
  • Combine the olive oil, salt, and remaining flour in the bowl, then stir until a shaggy ball of dough forms.
  • Transfer all the ingredients to a work surface and knead until the dough slightly increases in elasticity, approximately 2 minutes.
  • Transfer the dough to a lightly oiled zip-top bag, remove air, seal, and refrigerate for 8 hours or overnight.
  • Remove the dough from the fridge the following day and let it sit at room temperature until it doubles in size, approximately 45 minutes.
  • Preheat a charcoal grill until the coals are white and ashy while quartering the peeled and cored pineapple and removing the tough, fibrous core from the center.
  • Grill pineapple until caramelized on both sides over hot coals, about 3-5 minutes per side. Set aside for later use.
  • After the dough has doubled in size, take it out of the bag and separate it into 4 equal portions. Shape each portion into a smooth ball and use a rolling pin to flatten the dough into an oval or circle that is approximately 1/8-inch thick.
  • Grill dough over hot coals until fully cooked with a slightly charred surface, approximately 2 minutes on each side.
  • After grilling, generously drizzle olive oil over warm flatbreads. Top with prosciutto, grilled pineapple slices, tarragon leaves, and freshly ground black pepper. Lastly, add another drizzle of olive oil and a pinch of flaky sea salt.

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