Flatbread with smoked ham and cheese
Cooked lean ham
2 oz, smoked-variety, finely diced
2 oz, or cheddar cheese, finely diced
½ tsp, fresh, minced, or 1⁄4 teaspoon dried
Crushed red pepper flakes
¼ tsp, freshly ground
Pizza dough mix
1 pound(s), at room temperature
¼ cup(s), flat-leaf variety
2 oz, shredded
- 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.
- 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.
- 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.
- 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.