Categories: Pizza
Ingredients
- 1 cup olive oil
- 4 oz. thinly sliced prosciutto
- 1 store-bought flatbread
- 12 oz. whole-milk ricotta
- Flaky sea salt
- 2 tbsp amber honey
- 3 tbsp vincotto
- Chopped fresh chives, for garnish
Directions
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Preheat a grill to medium high. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook, turning, until crispy and brick red in color, 3 to 4 minutes. Remove the prosciutto to a paper towel-lined plate and remove the pan from the heat. Brush the flatbread with the prosciutto oil on both sides.
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Add the flatbread to the grill and cook until golden brown and toasted, 1 to 2 minutes per side. Remove the flatbread from the grill and let cool 1 minute.
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Using a spatula, spread the ricotta all over the flatbread, leaving a small border along the edge. Sprinkle lightly with sea salt. Microwave the honey for 5 to 10 seconds just to loosen. Using a spoon, drizzle the honey over the ricotta and top with the crispy prosciutto. Drizzle with some vincotto and top with chives. Cut into pieces.