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Alsatian Flatbread




Source of Recipe


Martha Stewart Living, April 2019


Recipe Introduction


Very simple to make. With a salad, this is a perfect weeknight dinner or weekend lunch. You could also vary the ingredients. I couldn’t find Italian fontina, so I used raclette. I think prosciutto or country rather than deli-type ham would be good. I would like to try stirring some pesto into the ricotta to add a little interest.


Recipe Link: https://www.marthastewart.com/1537957/ham-and-cheese-flatbread

List of Ingredients




2 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
Kosher salt
1/4 cup ricotta
1 6-x-12-inch flatbread (such as Stone Fire)
1/2 cup shredded fontina
1/3 cup thinly-sliced ham
Flat-leaf parsley for serving


Recipe



With a baking sheet in the oven on a rack in the lower third, heat the oven to 425F.

Heat the oil in a skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until the onion is soft and caramelized. Set aside. Spread the ricotta onto the flatbread and top with the fontina. Scatter the onions over the cheese and then the ham. Place on the heated baking sheet and cook about 10 minutes – until the cheese is melted. Switch the oven to broil and move the baking sheet to the upper rack in the oven. Cook for about 2-3 minutes, until the cheese is bubbly. Cool slightly, sprinkle with parsley, cut into pieces and serve.

Makes one 6x12-inch flatbread