Cooking Instructions
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Step 1
Preheat your oven to the highest temperature you can, 450 to 500 degrees F (230 to 260 degrees C).
Step 2
Bring a small pot of water to a boil for the potatoes.
Step 3
Thinly slice the
Spanish Onion (1/2)
.
Step 4
To a saute pan over medium-high heat, add the
Olive Oil (5 mL)
and once shimmering, add the sliced onion. Toss a few times for 4 to 5 minutes to get some color on them. If the pan seems too hot, lower to medium.
Step 5
Once the onion is nice and golden, remove from heat.
Step 6
Add in the
Blackstrap Molasses (7 g)
and toss the onions around until covered. Set aside for later.
Step 7
Using a mandoline or knife, very thinly slice the
Baby Red Potato (1)
.
Step 8
Once the pot of water is boiling, add a generous pinch of salt to the water. Add the potato slices to the pot. Cook for a minute and remove. Set them on a paper towel lined plate and set aside.
Step 9
Add the
Blue Cheese (25 g)
and
Sour Cream (60 g)
to a bowl and mix. Season with a pinch of
Freshly Ground Black Pepper (to taste)
. Set aside.
Step 10
Take the
Pizza Dough (455 g)
out of the fridge. Place it on a lightly floured surface. Using a bench scraper or knife, divide the dough into four equal pieces.
Step 11
Use your hands to roll them out. You want them about a quarter-inch thick. Place the dough on squares of parchment paper, so they are easier to work with.
Step 12
Apply a nice thin layer of the blue cheese crema, about a tablespoon or so. Don't put too much because it'll make the crust soggy.
Step 13
Next add the
Arugula (20 g)
, glazed onions, potatoes and pieces of
Prosciutto (115 g)
. Bake the flatbreads in your oven until golden, 6 to 10 minutes. You can either directly place them on the oven rack or use a baking pan.
Step 14
When done, place on racks for a couple minutes, so they're not too hot. Enjoy!
