Have you ever watched the Food Network show Chopped? It’s a favorite of mine. It’s a competition show where 4 chefs compete in 3 rounds–appetizer, entree, and dessert. Each round has a basket of mystery ingredients that must be used in the dish in some way. One chef gets “chopped” from the competition each round. It’s so much fun to watch! It’s dramatic and I learn about new ingredients and techniques every time.
I thought it would be super fun to do a little Chopped themed post with my homegirl Jenna from Dearest Love to share with you! Just like on Chopped, Jenna and I each used the same mystery ingredients in our recipes and each came up with something totally different to share with you. Special thanks to Madison for coming up with our mystery ingredients for us!
And the mystery ingredients were:
Pineapple, prosciutto, goat cheese, and rosemary! When Madison emailed me the mandatory ingredient list, I totally did a little dance–all of these things are ingredients I LOVE. My immediate thought for these ingredients was a play on a Hawaiian pizza, but I went a little bit more of a flatbread route–the perfect way to tie these ingredients together!
I decided to treat each of these ingredients a little bit differently. I knew I wanted to grill the pineapple because it brings out it’s natural sweetness and it gives it a nice smokey flavor that I thought would tie in nicely with the prosciutto. I wanted the goat cheese crumbles to still maintain their integrity, so having them take a long stint in the oven was out of the question–I didn’t want them to melt. The prosciutto is an ingredient that I prefer to eat in it’s raw state, so I didn’t want to fuss too much with that either. Rosemary would be my ingredient to tie all the flavors together–I brushed chopped rosemary onto the dough with olive oil, garlic, and salt before grilling the flatbread, and also made a balsamic glaze infused with rosemary.
The balsamic glaze is the simplest part of this whole operation–you literally just put the rosemary and the balsamic in a pot and reduce on the stove until it thickens up. SO easy, and it yields a lot of flavor.
Let’s get to that recipe, shall we? :)
Prosciutto, Pineapple, and Goat Cheese Flatbread
For the flatbread dough
1 cup warm milk
1 tsp yeast
1 1/2 tsp salt
1/2 TBS olive oil
2 cups flour
Combine all the ingredients in a bowl until a rough mass forms. Turn out onto a floured surface and knead until smooth and elastic. Set aside and let rest for about 5 minutes.
3 TBS olive oil
1/2 tsp salt
1 clove garlic, minced
2 tsp fresh rosemary, chopped
about 1 cup pineapple, grilled and cut into small chunks
1.5 oz prosciutto, thinly sliced
4 oz goat cheese
1 cup arugula
To make the flatbread
Preheat a grill or grill pan to medium-high heat. If using a grill pan, also preheat the oven to 400 degrees.
Combine 2 TBS of the olive oil, salt, minced garlic, and rosemary. Set aside. Take the rested flat bread dough and either stretch by hand or roll out into a rectangle(ish) that is about 1/4 inch thick. Brush one side of the dough with the remaining 1 TBS of olive oil and place oiled side down onto the grill or grill pan. Brush the olive oil and rosemary mixture on the other side of the dough. Cook until the bottom of the flatbread is golden brown and grill marks are achieved, about 5 minutes.
If using a grill, add the pineapple and crumble the goat cheese over top. Close the lid and cook until the top of the flatbread is no longer doughy, about 5 minutes.
If using a grill pan, add the pineapple and crumble the goat cheese over top. Move grill pan from the stove to the oven and cook until flatbread is no longer doughy on top, about 5 minutes.
Open the lid/remove from the oven and add the arugula and prosciutto. Return to the oven/close the lid for about 30 seconds, or until the arugula has wilted slightly and the prosciutto is just warmed. Finish with a drizzle of balsamic glaze (below)
To make the balsamic glaze
Add 1/2 a cup balsamic vinegar and a few sprigs of rosemary to a small saucepan. Over medium heat, cook until vinegar has reduced to a thin syrup. Remove from heat. If the syrup is too thick, add 1 tsp of balsamic vinegar and stir.
Drizzle the balsamic glaze over the top of the finished flatbread and enjoy!
Oh yeah. Check out those grill marks. Sexy. :)
Be sure to stop by Jenna’s blog to see what she created using pineapple, prosciutto, goat cheese and rosemary! Her Pineapple and Goat Cheese Roll Ups look totally perfect as an appetizer or a snack for a movie at home with your guy. :)
Have you ever watched Chopped? What would you make with pineapple, prosciutto, goat cheese, and rosemary?