It’s been far too long since I’ve featured a flatbread. However, it’s key to point out that since my last flatbread-related post, I’ve invested in a pizza stone and am so happy that I did. If you’re into crispy, perfectly golden-brown crust, I highly recommend getting one yourself.

Anyway, this flatbread in particular is a shining example of balanced flavors. The saltiness of the prosciutto combined with the bitterness of the Brussels sprouts combined with the sweetness of the balsamic glaze really make this thing work.  And, I think it goes without saying that truffle oil is almost always perfect for adding that extra something, something. Buon appetito!


What you’ll need:

  • 1 cup warm water
  • 1 package active dry yeast
  • 3 cups all-purpose flour
  • 1 tbsp. pure cane sugar
  • 1 tbsp. sea salt
  • 2 tbsp. grape seed oil

What you’ll do:

  • Combine warm water and yeast in a small bowl; stir and allow to sit for 5 minutes
  • In a large bowl, combine the flour, sugar, and salt; mix together with a whisk
  • Add yeast mixture and grape seed oil to the large bowl; mix with a hand mixer until the dough forms
  • On a well-floured surface, knead the dough for about 5 minutes, adding additional flour if necessary
  • Form the dough into the shape of a disk; place in a well-oiled bowl and cover with a damp cloth; allow to rise for at least 2 hours

Note: If you’re using a pizza stone, be sure to preheat the stone in the oven for at least 30 minutes prior to rolling out the dough.


What you’ll need:

  • Dough
  • 1 tbsp. truffle oil
  • 1 cup shredded mozzarella
  • 4 slices prosciutto, torn into smaller pieces
  • 1 cup brussels sprouts, roughly chopped
  • Balsamic glaze (To make, bring 2 cups of balsamic vinegar to a boil. Then, turn down to a simmer and cook for approximately 15 minutes, or until thickened to the consistency of syrup. Pour into a squeeze bottle, and voila! I assure you, you’ll use it for just about everything.)

What you’ll do:

  • Preheat the oven to 425 ºF; meanwhile, roll the dough onto a baking sheet
  • Next, brush the truffle oil onto the dough
  • Then, sprinkle the mozzarella over the truffle oil, and sprinkle the chopped brussels over the mozzarella
  • Lastly, arrange the prosciutto as pictured
  • Cook in the oven for approximately 12 minutes, or until the crust is golden brown
  • Drizzle desired amount of balsamic glaze over the flatbread just prior to serving