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:
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.
1/2 cup Basil pesto
Sliced heirloom tomatoes
Sliced, smoked prosciutto
Fresh mozzarella – cut into small pieces
Extra Virgin Olive Oil
Salt and pepper
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.
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!