Seasonal Flat Bread – Compliments of Andrew Lind

When you host a Seattle radio show, like Bradley & Mikel do (Saturday mornings at 11am on 570 KVI – tune in!!), you get to meet and chat with a lot of great local celebrities. Recently they chatted with Andrew Lind Chef de Cuisine at Sky City Restaurant at the Space Needle.

So, here it is – straight from Andrew himself:

flatbread

Flat Bread Dough:

3 cups All-purpose Flour

2 tsp. salt

2 tsp. baking powder

pinch of baking soda

1 cup water

3 Tbsp. olive oil

Combine dry ingredients in mixer. Slowly add water while mixing on a low speed to form the dough. Drizzle in the olive oil. Divide into 4 equal sized balls. Use a rolling pin and a floured board; roll out into thin ovals. Place on a sheet pan with parchment paper. Allow to chill slightly. Rub lightly with olive oil and then cook on a grill or flattop. Cook until light-golden brown and dough blisters slightly.

Topping:

1/2 cup Basil pesto

Sliced heirloom tomatoes

Sliced, smoked prosciutto

Fresh mozzarella – cut into small pieces

Extra Virgin Olive Oil

Salt and pepper

To Assemble:

Spread enough basil pesto to cover the top of the flat bread. Next, layer tomato slices to cover pesto evenly. Layer the prosciutto slices over the top: 3-4 long slices is perfect. Place the mozzarella on top in different areas of the bread to ensure that one can get cheese with each bite! Lastly, drizzle with a little olive oil and sprinkle a bit of salt and pepper to taste.

To Bake:

Preheat your oven to 450 degrees. Bake for 7-10 minutes on a sheet pan, but be sure to keep an eye on it. When it looks hot, golden and crispy, it’s done!

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