Flatbread With Smoked Ham And Cheese Food

HAM & CHEESE PANCAKES

Steps:

• Put the flour and ½ tsp salt in a bowl. Combine the eggs with the milk and oil, then gradually pour into the dry ingredients, whisking constantly until it's a smooth batter. Transfer to a large jug.
• Swirl a little oil around a large, non-stick pan over a gentle heat. Pour a quarter of the batter into the pan, tilting to coat the entire base. Cook for 1 min, flip over and cook for a further 30 secs. On one half of the pancake, add ¼ of the butter and sprinkle over ¼ of the ham and cheese. Grind over some black pepper and fold the pancake over the fillings. Fold in half again and transfer to a plate to serve. Repeat until you have four pancakes. Serve scattered with the chives.

HAM-AND-CHEESE FLATBREAD

Steps:

• Preheat oven to 425 degrees, with a baking sheet on rack in lower third. Heat oil in a skillet over medium. Add onion and a pinch of kosher salt. Cook, stirring often, until onion is caramelized, 18 minutes. Spread ricotta onto flatbread. Sprinkle evenly with fontina. Top with onion and ham. Bake on heated sheet until cheese has melted, 10 minutes; switch oven to broil and cook until cheese is bubbly, 2 to 3 minutes more. Let cool slightly; garnish with flat-leaf parsley, slice, and serve.

FLATBREAD WITH SMOKED HAM AND CHEESE

Steps:

• 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.

SPINACH AND CHEESE FLATBREAD

Steps:

• Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour.
• Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes.
• Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes.
• Preheat the oven to 475 degrees F. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes.

SMOKED GOUDA AND BROCCOLI FLATBREADS

Steps:

• Heat the oven to 450 degrees and place a rack in the lower and upper third of the oven. In a large bowl, combine the Gouda, broccoli, scallions and oil. Season with salt and pepper, and stir to combine.
• Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.