Grilled Peach and Watercress Salad with Prosciutto over Flat Bread

By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
    • Flatbread: Makes 1 pound; 2 (12-inch) or 4 (8-inch) pizzas
    • ¼ cup (2 ounces) warm water (110°F to 115°F)
    • 2¼ teaspoons Saf-Instant yeast
    • 3¼ cups (16 1/4 ounces) unbleached all-purpose flour or 00 “Italian style” flour
    • 1½ teaspoons sea salt
    • 1 cup (8 ounces) water
    • 3 tablespoons (1½ ounces) extra virgin olive oil, plus 1 tablespoon for brushing
  • Grilled Peach Salad:
  • Vegetable oil for brushing grill
  • 2 ripe peaches, halved and pitted
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 4 cups watercress, washed and stemmed
  • Sea salt and freshly ground black pepper
  • 10 paper-thin slices of prosciutto, torn into 1-inch pieces
  • 2 tablespoons aged balsamic vinegar
Procedure

The grill caramelizes the peaches and intensifies their sweet summer flavor. It’s a perfect match with peppery watercress and salty prosciutto.

To make the Flatbread Dough: Place the warm water in a small bowl and sprinkle with the yeast. Cover with plastic wrap and let stand for 5 minutes or until foamy. Stir to dissolve, if necessary.

In a stand mixer fitted with a dough hook, combine the flour and salt and mix briefly to combine. Turn the mixer on low speed, add the yeast mixture and mix to combine. Add the water and 3 tablespoons of olive oil and knead the dough until smooth and elastic, about 5 minutes. Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes.

Shape the dough into a smooth ball, place it on a floured surface and cover with an inverted bowl, plastic wrap or a damp cloth. Let rise at room temperature for about 1½ hours, or until doubled in bulk.

When the dough is ready, use a large knife or a bench scraper to divide it into 4 equal pieces. With lightly floured hands, press out any bubbles that might have formed in the dough and form each piece into a small smooth ball. Place about 4 inches apart on a lightly floured surface. Let rise for about 45 minutes. Once Risen, roll out each ball and brush olive oil on both sides.

To grill the Dough and Peaches: Preheat a grill or grill pan over medium-high heat. Using a silicone pastry brush, lightly brush the plates with oil.

Place the peaches on the grill cut side down. Grill until grill marks develop, about 4 minutes. Turn and grill about 3 minutes more or until tender. Transfer to a cutting board and thinly slice. Set aside.

Similarly, grill the flatbread until grill marks appear, about 2 minutes. Turn and grill for about 2 minutes more. Once grill marks develop, remove from grill and set aside.

To make the Watercress Salad: In a small bowl, whisk the olive oil and lemon juice until combined. Place the watercress into a medium bowl and toss with enough dressing to lightly coat the leaves. Taste and adjust seasoning with salt and pepper.

To serve:Arrange the watercress over grilled flatbread and top with peaches and prosciutto. Drizzle balsamic over the top. Serve immediately.

Join Joanne and Frank on Facebook at

Everybody Loves Italian

and

Visit us on the web at EverybodyLovesItalian.com