By Marcus Samuelsson |

There are few foods that make both young and old happy like pizza does. The combination of bread, tomatoes and cheese is so fundamental that virtually everyone likes it. This opulent take on pizza pairs a richly textured crust with salty slices of prosciutto and tender slabs of mozzarella. And this flatbread is not strictly for brunch — cut into small pieces, it also makes a great hors d’oeuvre at a cocktail party.


Prep Details

Servings: 6


4 medium tomatoes, 1/4 inch sliced

2 garlic cloves, peeled and sliced

4 shallots, peeled and sliced

2 tsp red pepper flakes

1/4 cup olive oil

1 Flatbread (see recipe below)


freshly ground pepper

1 lb fresh mozzarella, cut in 12 slices

2 sprigs fresh basil, chopped

1/4 cup fresh arugula, chopped

1/4 cup kalamata olives, pitted and finely chopped

8 hin slices prosciutto

To make the flatbread

2 tsp coriander seeds, crushed

2 tsp fennel seeds, crushed

2 tsp dried oregano

1/2 cup milk

1/2 cup olive oil

2 egg yolks

1 egg

3 cups flour

1 tbsp confectioner’s sugar

2 tsp salt


Photo by Shannon

Preheat the oven to 400°F.

Heat a small sauté pan over low heat. Add the coriander, fennel and oregano and toast until fragrant, about five minutes. Remove from heat and stir in the milk, olive oil and 2 tablespoons of water. Let cool slightly.

Preheat the oven to 400°F.

Combine the tomatoes, garlic and shallots with 1 teaspoon of the red pepper flakes and 2 tablespoons of the olive oil. Spread over the baked flatbread, season with salt and pepper and top with 6 slices of the cheese. Bake until cheese is golden and bubbly, about 10 minutes, then remove from the oven and let sit for 2 minutes.

While the pizza is baking, toss the basil, arugula and olives with the remaining red pepper flakes and olive oil. Place the remaining 6 slices of cheese on the pizza and top with the basil-arugula mixture. Top with prosciutto. Serve immediately.

To Make the Flatbread:

Lightly whisk the egg yolks and egg. Stir in the spiced milk and set aside.

Combine the flour, sugar and salt in a large bowl and make a well in the center. Pour the eggs and liquid into the center; using a fork or your hands, slowly gather the flour into the liquid, adding more flour as needed until a dough forms.

Transfer the dough to a floured work surface and knead until smooth, about 10 minutes. Cover with a damp towel and let rest for another 10 minutes.

Roll out the dough on a floured work surface to a 10-inch round. Using a fork, prick holes all over the surface of the dough. If using a baking stone, place the dough directly onto the stone; otherwise, transfer the dough to a baking sheet. Bake until golden brown, about 12 minutes.