Make it. Eat it. Love it.
Before I moved to the middle of the desert in southern Israel, I lived in a land of amazing foods. Amazing foods at my fingertips. Amazing foods like sushi, thai, mexican, PIZZA. This magical place of deliciousness is New York. Born and raised. When you are born and raised a New Yorker you grow up with a privileged palet. You start eating sushi when you can chew solid foods, you know cuisines from all over the world, you know famous chefs foods because you dine in their restaurants, you know what a real bagel is, and most importantly you know what pizza is supposed to taste like.
Maybe it’s a curse knowing what good pizza is. If you ever leave NY your forced to face the reality that nothing will beat that greasy, cheesy, perfectly crusty pizza from your favorite pizza place. If you move out of the states completely and go somewhere like Israel, well then you just come to terms with the fact that you just wont eat pizza. Ever. Don’t get me wrong we have pizza in Israel, but, I would rather just not eat it. It’s too offensive to my hometown to call what they deliver to my door pizza.
When the craving hit for a slice, I had two options; delivery or make my own. I made my own. It is really hot in Be’er Sheva. Really, really hot. And though I was craving greasy, saucy, cheesy pizza, I just couldn’t bring myself to make it. Too hot. So my solution was a lighter pizza made with a whole wheat rosemary flatbread, prosciutto, goat cheese and nectarines. It by no means matches a NY pie but it was absolutely a perfect and delicious substitute.
Nectarines and peaches are abundant now in Israel and they are so juicy and delicious. Paired with the goat cheese and prosciutto you have the most wonderful flavor combination. Figs or apples would do wonders as well in place of nectarines. Use your imagination and enjoy 🙂
Ingredients (makes 2 small flatbreads or 1 large)
For Whole Wheat Rosemary Flatbread
2 teaspoons sugar
1 cup warm water
2 1/2 teaspoons instant yeast
1 cup whole wheat flour
1 cup flour
1 teaspoon salt
4 teaspoons rosemary, chopped
4 tablespoons olive oil
2 ripe nectarines, cut into small wedges
10-12 prosciutto slices, cut into pieces
6 ounces goat cheese, crumbled
Rosemary for garnish
In a small bowl dissolve sugar in warm water and set aside.
In a large bowl combine flours, salt, yeast and rosemary.
Add sugar water mixture to flour mixture and mix until dough forms.
If too sticky add flour by the tablespoon.
Knead dough on a floured surface for 5-7 minutes.
Oil a large mixing bowl and place dough in bowl.
Cover bowl with a damp kitchen towel and let rise in a warm place until doubled in size, 2 hours.
Preheat oven to 400F
When dough has risen divide into 2 equal pieces.
Shape dough into rectangles and place on an oiled baking sheet.
Brush olive oil on top of flatbreads and top with goat cheese, prosciutto and nectarine slices and garnish with some rosemary.
Bake flatbread pizzas until crust is golden and cooked through, about 15-20 minutes.