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Prosciutto, Arugula and Morel Sourdough Flatbread

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Equipment

  • Pizza Stone (optional but recommended)

Ingredients
  

Sourdough Flatbread Crust (Makes 2 pizzas)

  • 100 g sourdough starter
  • 10 g salt
  • 500 g flour
  • 350 g water
  • 20 g olive oil

Toppings

  • 2 cloves garlic minced
  • 4-6 morel mushrooms
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup mozzarella cheese grated
  • 3-4 pieces prosciutto
  • 1/4 cup parmigiano reggiano cheese grated
  • 1/2 cup baby arugula
  • 1 pinch salt

Instructions
 

Sourdough Flatbread Crust (Prep the evening before)

  • Line a mixing bowl with the olive oil. Add the rest of the ingredients and mix by hand until fully combined.
  • Do 1 set of stretch and folds: with the bowl of dough in front of you, grab the dough from 12 o'clock, stretch up, then pull toward you and fold over. Turn the bowl 1/4 turn and repeat until you've completed a full circle.
  • Allow the dough to proof on the counter for 16 hours. The dough should double in size. Transfer the dough to the fridge and allow it to rest until ready to use. Mine usually sits another 10 hours in the fridge. Remove the dough from the fridge about 1 hour prior to using.
  • When ready to use, remove the dough from the bowl and place it on a lightly-floured piece of parchment paper. Cut the dough ball in half; you can freeze the other half to use at another time.
  • Shape the dough into your desired shape by gently pressing from the middle and working outward. You want to keep your touch gentle so you don't deflate the dough too much. Leave about half an inch of dough untouched around the edge to create a fluffy outer crust.

Assemble the flatbread

  • Preheat your oven to 450 degrees with your pizza stone inside (if using).
  • While the oven is preheating, add the garlic and olive oil to a small bowl and allow to sit for at least 5 minutes (the longer the better).
  • Cut your morel mushrooms into small pieces, about the size of a dime. Sautee the mushrooms in butter over medium heat until just barely starting to crisp. Remove and let rest on a paper towel.
  • Carefully brush the entire flatbread with the garlic olive oil mixture, reserving about 1/2 a tbsp for the arugula.
  • Sprinkle the flatbread with the mozzarella cheese, then add the prosciutto. You can rip the prosciutto into smaller pieces to help distribute more evenly. Add your sauteed mushrooms, then sprinkle the Parmigiano Reggiano over top.
  • Transfer the flatbread to your preheated pizza stone or to a baking sheet. I keep it on the parchment paper to make transferring the flatbread a little easier. Bake for about 15 minutes, then check. You want the cheese to start bubbling and the outer crust to be golden brown. Remove the flatbread or bake another 3-5 minutes if needed.
  • While the flatbread is baking, pour the remaining garlic olive oil over the baby arugula and gently massage it into the leaves. Sprinkle with a pinch of salt.
  • Once you have removed the pizza from the oven, sprinkle the arugula over the top. Slice with a pizza cutter and serve.