Grilled Pineapple and Prosciutto Flatbread

Grilling flatbread over charcoal is one of the easiest and most satisfying ways to cook outdoors. This simple yet flavorful flatbread with grilled pineapple, prosciutto, and fresh tarragon makes for a perfect appetizer or light meal. And don't worry, no cheese here to spark any heated debates - just pure, delicious simplicity.

Ingredients

For the Dough:

• 1/2 cup warm water
• 1 1/2 cups all-purpose flour, divided
• 1 teaspoon active dry yeast
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

For the Flatbreads:

• 1/4 small fresh pineapple, peeled and cored
• 2 tablespoons olive oil (or to taste)
• 2 ounces sliced prosciutto
• 1 tablespoon fresh tarragon leaves
• Freshly ground black pepper, to taste
• Flaky sea salt, to taste

Directions

Step 1: Begin by making the dough. In a mixing bowl, combine warm water, 1/2 cup of flour, and yeast. Use a whisk to mix until smooth. Cover with a towel and let rest for 30 minutes.

Step 2: Add the olive oil, salt, and the remaining flour to the bowl. Stir with a spoon or fork until a shaggy dough forms. Transfer the dough to a clean work surface and knead for about 2 minutes, or until the dough begins to feel elastic.

Step 3: Place the dough in a lightly oiled zip-top bag. Press out the air, seal, and refrigerate for 8 hours or overnight. If youre short on time, you can skip the overnight rise by kneading the dough for 5-6 minutes and letting it rise in a warm spot until doubled in size.

Step 4: The next day, remove the dough from the fridge and let it sit at room temperature for about 45 minutes until it has roughly doubled in size.

Step 5: Preheat your charcoal grill until the coals are white and ashy. While waiting, quarter the pineapple, removing the tough core. Place the pineapple on the grill, round-side down, and cook for about 3 minutes, or until well-charred. Flip and grill the cored side for another 2-3 minutes. Set the pineapple aside.

Step 6: Once the dough has doubled in size, remove it from the bag and divide it into 4 portions. Roll each portion into a ball and, using a rolling pin, flatten each into an oval or circle about 1/8-inch thick.

Step 7: Place the dough on the grill and cook for about 2 minutes per side, or until its cooked through with some nice char marks. Remove from the grill.

Step 8: Drizzle each flatbread with a little olive oil. Then top with prosciutto, thin slices of the grilled pineapple, fresh tarragon leaves, and a sprinkle of freshly ground black pepper. Drizzle with a bit more olive oil and finish with a pinch of flaky sea salt.

Chef's Notes

• If you want a quicker dough, skip the overnight rise and knead the dough for 5-6 minutes before letting it rise in a warm place.
• For more grill marks on the pineapple, try grilling individual slices instead of quarters.
• You can substitute prosciutto with any salty, cured ham, and feel free to experiment with herbs like rosemary, thyme, or chives.
• If pineapple isnt your thing, this flatbread is just as delicious with grilled peaches, figs, apples, or even grilled beets!

Nutrition Facts

• Calories: 324
• Fat: 15g
• Carbs: 38g
• Protein: 8g
• Sodium: 517mg
• Fiber: 2g