Umbrian Flatbread
Experience authentic Umbrian cuisine with fresh spinach, prosciutto, and Pecorino cheese on crispy testo-baked flatbreads. Perfect for sharing!
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Cooking tools:
- Cast iron griddle
- Electric skillet
- Cooling rack
- Rolling pin
- Colander
- Pot
- Saute pan
- Skillet
- Wooden spoon
- Cutting board
- Chef's knife
- Fork
- Glass
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 2 pounds fresh spinach, stemmed and rinsed well
- 2 tablespoons Filippo Berio extra virgin olive oil
- 1/4 pound prosciutto, diced
- 1/2 cup grated Pecorino cheese
- Grinding coarse black pepper
- 3 1/2 cups King Arthur unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons Filippo Berio extra-virgin olive oil
- Warm water as needed
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