Mozzarella, Prosciutto & Kale Flatbread with Black Elderberry Drizzle

By Michal Grappe

This salty-sweet flatbread with black elderberry syrup is sure to be a crowd pleaser. Melty mozzarella cheese on top of prosciutto, a soft crust made from scratch, and a delicious date spread with drizzled black elderberry syrup? Yes, please! 

Crust

• 2 Cups of Flour
• 6 ounces of warm water
• 1 tsp salt
• 1/2 tsp instant yeast
• 1 TBS olive oil

Date Spread

• 1/2 cup unsalted pistachios
• 1 cup pitted dates
• 1 tbs lemon juice
• 1 tbs elderberry syrup
• Pinch of salt

Toppings

• 1 cup mozzarella cheese
• 3 ounce prosciutto 
• 1/2 cup chopped kale
• Drizzle elderberry syrup

Directions: 

Start with the crust. Mix flour, salt, and olive oil in a medium bowl. In a separate bowl pour in the warm water and sprinkle the yeast on top and let it activate. It is ready when it starts to create a foam on top of the water. Mix the water and yeast with the flour mixture. Roll the dough out to the desired shape and thickness. Sprinkle flour or oil a baking sheet and transfer the dough. Let the dough rise for an hour covered with a kitchen towel.

In a food processor, add pistachios, date, lemon juice, elderberry syrup, and pinch of salt. Pulse into a thick spread.

Preheat oven to 400 degrees when the dough is ready. Bake for 5 minutes. Take out of the oven and add the toppings. Smear the date spread onto the flatbread, layer the mozzarella, prosciutto, and kale. Bake for 5 more minutes, until cheese is melted. Drizzle with elderberry syrup and serve.