Grilled Blackberry, Ricotta & Prosciutto Flatbreads with Balsamic Reduction
Prepare your taste buds for an extraordinary culinary journey with this Grilled Blackberry, Ricotta & Prosciutto Flatbread. Imagine a buttery, crisp flatbread topped with creamy ricotta, sweet-tart blackberries, savory prosciutto, and an aromatic drizzle of balsamic reduction. This recipe is the perfect blend of rustic elegance and gourmet flair, making it second to none for a summer gathering or a cozy evening snack.
The harmony between sweet, salty, and tangy flavors is what makes this dish exceptional. The balsamic reduction, infused with blackberries, brings a depth of flavor that lifts the dish to new heights. Preparing this element involves simmering blackberries with balsamic vinegar and a touch of honey, creating a luscious syrup that perfectly contrasts the creamy ricotta and delicate prosciutto.
Preparation is key, starting with the dough. Allowing it to rest at room temperature ensures pliability for grilling. Grilling imparts an irresistible smokiness while keeping the dough crisp. Slice through this exquisite creation, and you'll unveil pockets of blackberry goodness, with bursts of juice enhancing each bite.
Ingredients
- 3 (6 oz) pints blackberries, divided
- ¾ cup balsamic vinegar
- ½ cup honey
- 1 rolled Bakery Italian pizza dough
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 (4 oz) pack sliced prosciutto
- 1 cup ricotta cheese
- 1 teaspoon truffle oil
The three pints of blackberries serve a dual purpose, forming the base of the sweet reduction and lending fresh bursts of texture atop the flatbreads.
Step-by-Step Instructions
- Let the pizza dough rest at room temperature for 15 minutes. Meanwhile, combine 2 pints of blackberries, balsamic vinegar, and honey in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low.
- Mash the blackberries to create a paste, continuing to cook for 18–20 minutes until reduced to approximately 1 cup.
- Strain the mixture through a fine-mesh strainer into a clean bowl and reserve the smooth sauce.
- Preheat the grill to medium-high heat. Divide the dough into 4 equal portions. Lightly oil one side of the dough and season with salt and pepper.
- Place the seasoned side down on the grill, oil the top, and season. Cook for 1-2 minutes per side, then transfer to a wire rack over a baking sheet to cool slightly.
- Preheat the oven to 450°F. Tear the prosciutto into small pieces.
- Distribute dollops of ricotta and dollops of the blackberry balsamic mixture onto the grilled dough.
- Top with torn prosciutto slices and scatter remaining fresh blackberries.
- Bake in the oven for 12-13 minutes until the flatbread is crisp and edges are golden.
- Once out of the oven, drizzle with truffle oil before serving immediately.
Tips for Troubleshooting
- Too thick balsamic reduction? Add a splash of water, stirring over low heat to loosen the consistency.
- Flatbread not crispy? Ensure the grill or oven is at the correct temperature before starting.
- Ricotta too dry? Drizzle additional olive oil on the cooled flatbread before adding other toppings.
- Prosciutto too chewy? Ensure it's torn into smaller, bite-size pieces before baking.
Ideas for Pairing with the Recipe
To complement these flavorful flatbreads, consider adding these pairings:
- Side Dish: A simple arugula salad with a lemon vinaigrette highlights the fresh ingredients and provides a crisp counterpart.
- Drink: A chilled glass of Sauvignon Blanc or a spritzy Italian aperitivo brings lightness and refreshes the palate.
- Dessert: End on a sweet note with vanilla gelato or a light panna cotta infused with a hint of citrus.
How to Store Properly
- For refrigeration: Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 350°F oven until warmed through.
- For freezing: While flatbreads are best fresh, you can freeze unbaked portions. Wrap each flatbread tightly and store in the freezer for up to 1 month. Bake from frozen, adding an extra 3-5 minutes to the oven time.
FAQs
- Can I use a different type of dough? Yes, feel free to use whole wheat or gluten-free dough, following the same instructions for grilling and baking.
- What if I can't find truffle oil? Another flavorful oil, like garlic-infused or basil-infused, will also work beautifully.
- Can I use another type of cheese? Absolutely, goat cheese or burrata would each add a delightful tang and creaminess.
- Are there vegetarian alternatives? Swap prosciutto for grilled vegetables such as zucchini or eggplant for a delicious vegetarian option.
