WITH PROSCIUTTO & NEW POTATOES
This elegant and very tasty flatbread is deceptively easy to pull together, which makes it perfect for a Sunday afternoon garden party with friends. Serve it with Layered Arugula Salad with Pear Vinaigrette or Roasted Cauliflower Soup.
| PREP: 15 minutes | COOK: 45 minutes | COOL: none |
Kosher salt
2 medium or 4 small red or white new potatoes (about 6 ounces)
1 tablespoon salted butter
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup heavy cream
½ cup crumbled Gorgonzola cheese (about 2 ounces)
Freshly ground black pepper or ground white pepper
One 10-inch prepared flatbread crust
1 tablespoon extra virgin olive oil
6 slices prosciutto (about 3 ounces)
¼ cup grated Parmesan cheese (about ½ ounce)
5 basil leaves, torn
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Bring a large pot of salted water to a boil. Add the potatoes, reduce the heat, and simmer until tender, 6 to 10 minutes, depending on their size. Drain and let cool. Thinly slice and set aside.
3. In a small saucepan, melt the butter over medium-low heat. Add the garlic and sauté until softened, about 30 seconds. Stir in the flour and cook for 30 seconds. Whisk in the cream and cook, stirring frequently, until warmed through and thickened, 6 to 8 minutes. Stir in the Gorgonzola until melted. Season with salt and pepper to taste. Remove from the heat.
4. Place the flatbread on the prepared baking sheet and brush it with the olive oil. Spoon the Gorgonzola cream on the crust and spread it almost to the edges.
5. Lay the prosciutto on top. Layer the sliced potatoes over the prosciutto, tucking a few of them under the strips. Dust with the Parmesan.
6. Bake until toasted and bubbling, 12 to 15 minutes. Sprinkle the basil on top. Cut into pieces and serve hot.
Makes 4 servings