Saltimbocca flatbread

A flatbread can make for an excellent appetizer among friends, or you can hog it all for yourself and call it a meal. Either way. I’ve not ashamed to admit that I’ve done more of the latter.

To make a really good flatbread, you either need to roll a pizza crust out incredibly and inhumanly thin, or you can substitute with something like a tortilla or a wrap. I like to use tortillas/wraps because they’re very thin and light. “And pizza isn’t exactly diet food,” said the ever expanding waistline.

You also don’t need to go heavy on the cheese. I actually suggest you try to add more flavors to it, whether they be vegetables or fresh herbs. In this case, I took a traditional saltimbocca and topped it on my flatbread.

pizza crust or tortillas/wraps
fresh mozzarella, shredded
fresh provolone, shredded
diced tomatoes
marsala cooking wine
butter
chicken or veal, ground and cooked
capers
fresh sage, chopped

Season the prosciutto with pepper (no salt), then brown it in some olive oil in a small pan over medium heat. Set aside.

Season the diced meat (chicken or veal) with salt and pepper, then add some marsala cooking to the pan, and cook the protein. Set aside.

Add some more marsala and the butter to the pan, raise the heat to high and reduce. Once reduced by half, add the diced tomatoes and let the sauce simmer to incorporate the two flavors. This is a substitute to the standard tomato sauce, so it should be somewhat dense.

Assemble with the toppings as you like them, minus the sage. I topped the flatbread in the order you see above starting with the cheese, finishing at the capers.

Bake in a 400 degree oven for 10-12 minutes or until cheese is melted and the flatbread is crisp.

Finish with fresh sage.

Serve.

Share. I guess.

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