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LG Oven Ready Brooklyn Flatbread
Recipe

11 INGREDIENTS • 12 STEPS • 1HR

LG Oven Ready Brooklyn Flatbread

Inspired by the film "Brooklyn", these flatbreads are a mix of Italian and Irish. Thinly sliced potato and prosciutto are layered on top of arugula, molasses glazed onions, and a blue cheese sauce. The perfect pie for a night of Netflix & chill.
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LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.
https://www.lg.com/global
Inspired by the film "Brooklyn", these flatbreads are a mix of Italian and Irish. Thinly sliced potato and prosciutto are layered on top of arugula, molasses glazed onions, and a blue cheese sauce. The perfect pie for a night of Netflix & chill.
1HR
Total Time
Ingredients
Servings
4
US / Metric
Pizza Dough
1
(16 oz)
Pizza Dough
Prosciutto
1 pckg
Prosciutto
Arugula
1 cup
Blue Cheese
3 Tbsp
Blue Cheese, crumbled
Sour Cream
1/4 cup
Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Spanish Onion
1/2
Spanish Onion
Olive Oil
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
1710
Fat
55.8 g
Protein
102.6 g
Carbs
239.1 g
Add to plan
logo
LG Oven Ready Brooklyn Flatbread
Save
author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.
https://www.lg.com/global
Cooking InstructionsHide images
step 1
Bring a small pot of water to a boil for the potatoes. Preheat your convection oven to the highest temperature you can, 450 to 500 degrees F (230 to 260 degrees C). Thinly slice the Spanish Onion (1/2).
step 1 Bring a small pot of water to a boil for the potatoes. Preheat your convection oven to the highest temperature you can, 450 to 500 degrees F (230 to 260 degrees C). Thinly slice the Spanish Onion (1/2).
step 2
To a saute pan over medium-high heat, add the Olive Oil (1 tsp) and once smoking, 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 2 To a saute pan over medium-high heat, add the Olive Oil (1 tsp) and once smoking, 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 3
Once the onion is nice and golden, remove from heat.
step 3 Once the onion is nice and golden, remove from heat.
step 4
Add in the Blackstrap Molasses (1 tsp) and toss the onions around until covered. Set aside for later.
step 4 Add in the Blackstrap Molasses (1 tsp) and toss the onions around until covered. Set aside for later.
step 5
Using a mandoline or knife, very thinly slice the Baby Red Potato (1).
step 5 Using a mandoline or knife, very thinly slice the Baby Red Potato (1).
step 6
Once the pot of water is boiling, add a generous pinch of Salt (to taste). 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 6 Once the pot of water is boiling, add a generous pinch of Salt (to taste). 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 7
Add the Blue Cheese (3 Tbsp) and Sour Cream (1/4 cup) to a bowl and mix. Season with a pinch of Freshly Ground Black Pepper (to taste). Set aside.
step 7 Add the Blue Cheese (3 Tbsp) and Sour Cream (1/4 cup) to a bowl and mix. Season with a pinch of Freshly Ground Black Pepper (to taste). Set aside.
step 8
Take the Pizza Dough (1) 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 8 Take the Pizza Dough (1) 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 9
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 9 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 10
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 10 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 11
Next add the Arugula (1 cup), glazed onions, potatoes and pieces of Prosciutto (1 pckg). 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 11 Next add the Arugula (1 cup), glazed onions, potatoes and pieces of Prosciutto (1 pckg). 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 12
When done, place on racks for a couple of minutes, so they're not too hot. Enjoy!
step 12 When done, place on racks for a couple of minutes, so they're not too hot. Enjoy!
Tags
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Appetizers
American
Lunch
Shellfish-Free
Quick & Easy
Italian
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