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Blackberry, Prosciutto and Ricotta Flatbread
Recipes
Blackberry, Prosciutto and Ricotta Flatbread
4 servings
60 minutes total

Ingredients

  • 3 (6 oz) pints blackberries, divided
  • ¾ cup balsamic vinegar
  • ½ cup honey
  • 1 rolled Bakery Italian pizza dough
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 (4 oz) pack sliced prosciutto
  • 1 cup ricotta cheese
  • 1 teaspoon truffle oil

Steps

    1. Let dough sit out at room temperature for 15 minutes. Meanwhile combine 2 pints blackberries, vinegar, and honey in small saucepot. Bring to a simmer over medium-high then reduce heat to low. Mash berries to a paste, and continue cooking 18–20 minutes, until mixture has been reduced to 1 cup. Strain reduced berry mixture through a fine mesh strainer into a clean bowl and reserve.
    2. Preheat grill on medium-high. Cut dough into 4 equal portions Lightly oil one side of dough and season with salt and pepper. Place dough directly on grill, oil side down. Oil and season other side of dough. Cook 1–2 minutes on each side, then transfer to rack-lined baking sheet; let cool.
    3. Preheat oven to 450°F. Tear prosciutto into small pieces. Place dollops of ricotta and blackberry mixture on grilled flatbreads. Top each with prosciutto and remaining fresh blackberries. Bake 12–13 minutes. Remove from oven, drizzle with truffle oil, and serve immediately.

Amount per ¼ recipe serving: Calories 730, Total Fat 25g, Sat Fat 10g, Trans Fat 0g, Chol 55mg, Sodium 1410mg, Total Carb 107g, Fiber 7g, Sugars 52g, Protein 24g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 30%