DIRECTIONS

For the dough: Combine flour and salt in a clean dry stand mixing bowl and mix well on the lowest speed. In a pot, warm milk slightly to bring it to room temperature; do not let it bubble or boil. Add yeast to the milk, mix and let it dissolve until the mixture starts to show bubbles from the yeast blooming.

Add the milk-yeast mixture and olive oil to the flour/salt mix in stand mixer bowl, then using the dough hook attachment, knead on medium speed for 10 minutes. Remove the dough hook and cover with plastic wrap. Keep at room temperature to allow the dough to rise and rest for 1 hour.

Once the dough has risen, punch it down and knead it lightly for 30 seconds, then divide the dough into 4 equal sized balls. Place the dough balls on a plate and cover with plastic wrap; keep at room temperature.

To make the flatbread: Heat a propane or charcoal grill with a lid to medium heat. While the grill is heating, add grapes, rosemary, black pepper, and olive oil to a clean dry bowl and toss well until all the grapes are evenly coated.

Form each ball of dough into a dowel shape about 3 inches long. On a lightly dusted board, and using a rolling pin, roll out the dough into a thin long oval that is 1/8-inch thickness.

Oil the grill well before placing an oval of dough on the hot grill. Cover the lid and let the dough cook on one side for approximately 3 minutes or until grill marks appear on the underside of the dough and it has set in shape by partial cooking. Flip the dough and distribute 1/4 of the amount of goat cheese then 1/4 of the grape mixture evenly over the dough, leaving a small rim of crust. After about another 4 – 5 minutes, after the dough is cooked and the grapes have softened, carefully remove the dressed flatbread from the grill and place on a cutting board.

Cut the flatbread diagonal into 6 equal pieces. Roughly tear and feather 2 pieces of the prosciutto over the flatbread and finish with dried red chili flakes, if desired. Drizzle some olive oil around the crust and over the flatbread. Serve hot with a favorite wine.

Repeat assembly and cooking methods for the remaining dough and ingredients.

Ingredients

Dough
3 cups all-purpose flour
2 tsp. Kosher salt
1 1/2 cups whole milk
2 tsp. active dry yeast
1 tbsp. olive oil for dough

Topping
1 1/2 cups halved green California grapes
2 tsp. chopped fresh rosemary
1/8 tsp. freshly ground black peppercorns
2 tsp. olive oil
8 ounces Chevre goat cheese (about 1 cup)
8 pieces prosciutto
1/4 tsp. dried red chili flakes (optional)
Extra virgin olive oil for drizzling

DIRECTIONS

For the dough: Combine flour and salt in a clean dry stand mixing bowl and mix well on the lowest speed. In a pot, warm milk slightly to bring it to room temperature; do not let it bubble or boil. Add yeast to the milk, mix and let it dissolve until the mixture starts to show bubbles from the yeast blooming.

Add the milk-yeast mixture and olive oil to the flour/salt mix in stand mixer bowl, then using the dough hook attachment, knead on medium speed for 10 minutes. Remove the dough hook and cover with plastic wrap. Keep at room temperature to allow the dough to rise and rest for 1 hour.

Once the dough has risen, punch it down and knead it lightly for 30 seconds, then divide the dough into 4 equal sized balls. Place the dough balls on a plate and cover with plastic wrap; keep at room temperature.

To make the flatbread: Heat a propane or charcoal grill with a lid to medium heat. While the grill is heating, add grapes, rosemary, black pepper, and olive oil to a clean dry bowl and toss well until all the grapes are evenly coated.

Form each ball of dough into a dowel shape about 3 inches long. On a lightly dusted board, and using a rolling pin, roll out the dough into a thin long oval that is 1/8-inch thickness.

Oil the grill well before placing an oval of dough on the hot grill. Cover the lid and let the dough cook on one side for approximately 3 minutes or until grill marks appear on the underside of the dough and it has set in shape by partial cooking. Flip the dough and distribute 1/4 of the amount of goat cheese then 1/4 of the grape mixture evenly over the dough, leaving a small rim of crust. After about another 4 – 5 minutes, after the dough is cooked and the grapes have softened, carefully remove the dressed flatbread from the grill and place on a cutting board.

Cut the flatbread diagonal into 6 equal pieces. Roughly tear and feather 2 pieces of the prosciutto over the flatbread and finish with dried red chili flakes, if desired. Drizzle some olive oil around the crust and over the flatbread. Serve hot with a favorite wine.

Repeat assembly and cooking methods for the remaining dough and ingredients.

Servings

Serves 4

Nutritional Information

Nutritional analysis per serving (4 servings): 680 Calories; Protein 28 g; Carbohydrate 88 g; Fat 23 g (30% Calories from Fat); Saturated Fat 11 g (15% Calories from Saturated Fat); Cholesterol 50 mg; Sodium 1100 mg; Fiber 4 g.