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SideChef
Recipes
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"Brooklyn" Flatbread

10 INGREDIENTS • 14 STEPS • 1HR

"Brooklyn" Flatbread

Recipe
5.0
4 ratings
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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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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
$2.38
Cost Per Serving
Ingredients
Servings
4
us / metric
Pizza Dough
1 lb
Pizza Dough
Prosciutto
4 oz
Prosciutto
Baby Red Potato
1
Baby Red Potato
Arugula
1 cup
Arugula
Blue Cheese
3 Tbsp
Crumbled Blue Cheese
Sour Cream
4 Tbsp
Sour Cream
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Spanish Onion
1/2
Spanish Onion
Blackstrap Molasses
1 tsp
Blackstrap Molasses
Olive Oil
1 tsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
393
Fat
11.6 g
Protein
20.9 g
Carbs
59.8 g
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"Brooklyn" Flatbread
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
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 3 Thinly slice the Spanish Onion (1/2).
step 4
To a saute pan over medium-high heat, add the Olive Oil (1 tsp) 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 4 To a saute pan over medium-high heat, add the Olive Oil (1 tsp) 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 5 Once the onion is nice and golden, remove from heat.
step 6
Add in the Blackstrap Molasses (1 tsp) and toss the onions around until covered. Set aside for later.
step 6 Add in the Blackstrap Molasses (1 tsp) 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 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 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 (3 Tbsp) and Sour Cream (4 Tbsp) to a bowl and mix. Season with a pinch of Freshly Ground Black Pepper (to taste). Set aside.
step 9 Add the Blue Cheese (3 Tbsp) and Sour Cream (4 Tbsp) to a bowl and mix. Season with a pinch of Freshly Ground Black Pepper (to taste). Set aside.
step 10
Take the Pizza Dough (1 lb) 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 10 Take the Pizza Dough (1 lb) 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 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 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 (1 cup), glazed onions, potatoes and pieces of Prosciutto (4 oz). 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 13 Next add the Arugula (1 cup), glazed onions, potatoes and pieces of Prosciutto (4 oz). 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!
step 14 When done, place on racks for a couple minutes, so they're not too hot. Enjoy!
Tags
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Appetizers
American
Lunch
Date Night
Snack
Shellfish-Free
Dinner
Pork
Potatoes
Italian
Pizza
Vegetables
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