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Flatbread with smoked ham and cheese

4
Points®
Total Time
23 min
Prep
8 min
Cook
15 min
Serves
16
Difficulty
Moderate
Stuffed with a simple spicy filling, this tasty flatbread—topped with whole parsley leaves and shredded Asiago cheese—is baked crisp, then cut into small rectangles. It's as warming and inviting as an old-school calzone, but lighter and more brightly flavored, and without any of the gooey, sauce-y guilt! To make rolling and stretching the pizza dough easier, we recommend letting the pizza dough come to room temperature before beginning your prep. This is especially important in recipes such as this, where the dough is rolled out very thin. It will add only a little time to your process, and you'll be guaranteed best results. Serve this warm ham and cheese treat with a side salad of slightly bitter greens such as arugula, escarole or dandelion.

Ingredients

Cooked lean ham

2 oz, smoked-variety, finely diced

Gouda cheese

2 oz, or cheddar cheese, finely diced

Rosemary

½ tsp, fresh, minced, or 1⁄4 teaspoon dried

Crushed red pepper flakes

¼ tsp

Black pepper

¼ tsp, freshly ground

Pizza dough mix

1 pound(s), at room temperature

Fresh parsley

¼ cup(s), flat-leaf variety

Asiago cheese

2 oz, shredded

Instructions

  1. Combine the ham, Gouda cheese, rosemary, crushed red pepper, and ground pepper in a small bowl; set aside. Spray a 10 x 15-inch jelly-roll pan with nonstick spray.
  2. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. With a floured rolling pin, roll into a 13 x 18-inch rectangle. Starting at a short side, brush half the rectangle lightly with water.
  3. Sprinkle the ham mixture evenly over the brushed half of the dough, up to 1⁄2 inch from the edges. Fold the uncovered dough over the filling so the edges meet. Press the edges firmly to seal. Transfer the rectangle to the jelly-roll pan. Gently press the top of the dough all over until it covers the bottom of the pan. Lightly spray the top of the dough with nonstick spray; cover with plastic wrap and let rest 15 minutes.
  4. Preheat the oven to 450°F. Prick the top of the dough with a fork all over at 2-inch intervals. Bake until the crust is golden, 12–14 minutes. If the dough puffs up while baking, prick a few times with a fork. Arrange the parsley evenly over the top and sprinkle with the Asiago cheese. Return to the oven until the cheese melts, about 1 minute. Slide the flatbread onto a rack to cool slightly. Transfer to a cutting board and cut into 32 rectangles. Serve warm or at room temperature. Yields 2 pieces per serving.

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