Tuscan Potato Flatbread (Schiacciata)

1. 1

   Place potatoes in saucepan of cold water and bring to a simmer. Cook for 3-5 mins, until just tender (do not overcook). Drain. Plunge into bowl of cold water until needed.

2. 2

   Heat 1 tbsp oil in a medium skillet on medium heat. Cook onion, stirring, for 10 mins or until caramelized. Set aside.

3. 3

   Preheat the oven to 425u00b0F. Roll dough into 12 x 6-inch rectangle. Gently transfer to baking pan lined with parchment paper. Spread with thin layer of caramelized onions, leaving 1/4-inch border around edges. Arrange potato slices on top, slightly overlapping. Top with prosciutto slices. Sprinkle with rosemary, drizzle with olive oil and season with sea salt.

4. 4

   Reduce oven temperature to 400u00b0F. Bake for 25 mins, turning pan around after 10 mins, until bottom is browned and prosciutto crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.