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RECIPE
10 INGREDIENTS 13 STEPS 45min

"Brooklyn" Flatbread

"Brooklyn" Flatbread (without baking sensor)
"Brooklyn" Flatbread Recipe | SideChef
"Brooklyn" Flatbread (without baking sensor)
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
45min
Total Time
$2.38
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 lb
Pizza Dough
4 oz
Prosciutto
1 cup
3 Tbsp
Crumbled Blue Cheese
1/4 cup
to taste
Freshly Ground Black Pepper
1/2
Spanish Onion
1 tsp
Blackstrap Molasses
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
393
FAT
11.6 g
PROTEIN
20.9 g
CARBS
59.8 g

Cooking Instructions

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Step 1
Bring a small pot of water to a boil for the potatoes. Preheat your oven to the highest temperature you can, 230-260 degrees C (450-500 degrees F).
Step 2
Thinly slice the Spanish Onion (1/2) .
Step 3
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 4-5 minutes to get some color on them. If the pan seems too hot, lower to medium.
Step 4
Once the onion is nice and golden, remove from heat.
Step 5
Add in the Blackstrap Molasses (1 tsp) and toss the onions around until covered. Set aside for later.
Step 6
Using a mandoline or knife, very thinly slice the Baby Red Potato (1) .
Step 7
Once the pot of water is boiling, add a generous pinch of salt. 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
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 9
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
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
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
Next add the Arugula (1 cup) , glazed onions, potatoes, and pieces of Prosciutto (4 oz) . Bake the flatbreads in your oven until golden, 6-10 minutes. You can either directly place them on the oven rack or use a baking pan.
Step 13
When done, place on racks for a couple minutes, so they're not too hot. Enjoy!
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Nutrition Per Serving
Calories
393
% Daily Value*
Fat
11.6 g
15%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
40.0 mg
13%
Carbohydrates
59.8 g
22%
Fiber
8.9 g
32%
Sugars
2.9 g
--
Protein
20.9 g
42%
Sodium
1227.3 mg
53%
Vitamin D
0.0 µg
0%
Calcium
116.0 mg
9%
Iron
3.9 mg
22%
Potassium
143.5 mg
3%
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