Dough so good
Savor every bite of honey goat cheese flatbread
Here's a tip for developing savory recipes from scratch: Focus on combining crisp and creamy textures, comprised of sweet and salty flavors, then top it off with a punch of spice or citrus. For me, this amalgam creates a delectable bite, and with these goals in mind, here's a recipe for Honey Goat Cheese Flatbread with Asparagus and Prosciutto. It's a simple dish that can be served as an appetizer or entree, can be made in under 30 minutes, uses store-bought pizza dough and ticks the aforementioned suggested components from the list.
Preheat an oven to 475 degrees.
Divide the store-bought pizza dough in half and reform both pieces into balls. Reserve one of the dough balls for later or double the topping amounts above for two flatbreads.
Sprinkle a clean counter with 1 to 1A T. flour, place the dough on top and sprinkle the top of the dough with another 1 to 1A T. flour. Use a rolling pin or your fingertips to force any air bubbles from the dough by starting at the end closest to you and working your way to the other end. Turn the dough over to make sure it is not sticking to the counter and let it rest for 10 to 15 minutes.
Roll or stretch the dough by hand into a rectangle that measures roughly 16 inches by 6 inches. Sprinkle a sheet pan with remaining tablespoon of flour and position the stretched dough diagonally across the pan.
Rub the dough with 1 tablespoon olive oil, then season with hot red pepper flakes, salt, and black pepper. Spread crumbles of goat cheese across the dough, then top with asparagus pieces and prosciutto strips.
Bake the flatbread for 12 to 15 minutes, depending on desired crispness. Remove from the oven and brush the crust with remaining olive oil before cutting and serving.